VANGYACHI BHAJI MASALEDAR [BAINGAN CURRY]

Baingan Bhaji or Vangyachi Bhaji, a simple and easy dry/curry from Maharashtra made with eggplants,spices. The soft succulent cooked eggplants coated with the spices makes for an excellent  side dish. The recipe is most of the everyday homely marathi recipes.

INGREDIENTS :

Baingan [Vangi / Eggplant]
Onions 
Coconut 
Ginger
Garlic
Turmeric [Haldi]
Kala masala
Red chilly powder
Salt
Oil
Water


METHOD:

For ONION COCONUT PASTE :

STEP 1 - Roast onions with little oil till it changes it's color to brown , take it out and roast desiccated coconut.
STEP 2 - Now take onions ,coconut ,ginger and garlic and make a paste .  
STEP 3 - Cut the baingan in small long pieces .Keep them in salt water.
STEP 4 - Take a pan,add oil ,heat it and add onion-coconut paste to it .Saute it for two minutes and add turmeric ,red chilly powder with kala masala and salt to it and saute it again for 1-2 minutes .
STEP 5 - Now add chopped baingan ,cook for few seconds and add little water . 
STEP 6 - Now cover the pan and further cook the bhaji . Check time to time and add very little water after short intervals . 
STEP 7 - Once the baingan pieces are cooked your bhaji is ready . Put the flame off and add fresh coriander .

                     Serve with hot chappati / bhakri / rice .......enjoy.

 
NOTES : Gravy should be thick.