Vangyache Bharit
“Eggplants are roasted over charcoal till their skins blister, giving the flesh a distinct smoky aroma. Tossed simply with green garlic, Kanda Lasun masala, and raw peanut oil.”
A country-style roasted eggplant mash representing the rustic comfort food of Maharashtra.
Ingredients
- Large Eggplant (Baingan)1 large
- Kasturi Kolhapuri Kanda Lasun Masala1 tbsp
- Spring onions, finely chopped1 cup
- Green garlic, crushed1 tbsp
- Raw peanut oil2 tbsp
Method
Prick the eggplant and roast over an open flame until completely soft. Peel and mash.
Heat peanut oil, sauté spring onions and green garlic for 2 minutes.
Stir in the mashed eggplant and Kasturi Kanda Lasun Masala.
Cook on medium heat for 5 minutes, checking seasoning. Serve hot.
Chef Tips
• Roast the eggplant directly on an open flame to replicate the traditional charcoal flavor.
Serving & Storage Instructions
Serve warm with hot Bajra Bhakri, green chilli thick chutney, and a glass of buttermilk.
Tastes best fresh. Do not freeze.
Made with Kasturi Kanda Lasun Masala
Kasturi Kolhapuri Kanda Lasun Masala
The Authentic Taste of Kolhapur
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