Vangyache Bhareet | Aubergine Nutty Mash
A nutty creamy smoky aubergine mash
Servings Prep Time
2people 20mins
Cook Time
30mins
Servings Prep Time
2people 20mins
Cook Time
30mins
Ingredients
  • 2medium to large aubergines
  • 3tbsp vegetabe oil
  • 1tsp cumin seeds
  • 1/2tsp turmeric powder
  • 6cloves garlicpeeled and finely chopped
  • 1/2inch Gingerpeeled and finely chopped
  • 1 green chillislit in the middle
  • 1tsp cumin powder
  • 2tsp coriander powder
  • 1tsp garam masala powder
  • Salt to taste
  • 2full tbsp peanut butterSmooth or crunchy, or use roasted powdered peanuts
  • 1-2tsp crushed jaggery or sugar
  • Handful Handful coriander leaveswashed and finely chopped
Recipe Notes
  1. Wash the aubergines and pat them dry. Take a few drops of oil in your hands and coat it all around the aubergine.
  2. Heat a frying pan, and add a couple of drops of vegetable oil and place the aubergines on the frying pan. The aubergine skin will start getting charred and the flesh will start shrinking over time. Keep turning the aubergine on all it sides so that it roasts evenly.  This will take roughly 20-30 minutes. Once done, set them over a plate and take the skin off, cut the tops of the aubergine off. You’ll be left with the mushy flesh of the aubergine.
  3. Heat a deep bottomed pan with oil, add to this the cumin seeds. Roast till aromatic. Now add the ginger, garlic and green chilli, along with the turmeric. Roast until soft.
  4. Tip in the chopped onions and season with salt, stir everything and cook with the lid on until the onions are soft and translucent.
  5. Add the spices, stir for 2 minutes. Now add the aubergine and use the ladle to lightly mash the aubergine.
  6. Bring everything together, season with salt as required. Cover and cook for 5 minutes.
  7. Now add the peanut butter/roasted peanuts and the jaggery/sugar and mix. Cook with lid on for 5 more minutes.
  8. Take off heat, garnish with coriander leaves and serve with rotis.