Vaingana Bharith (Punjabi style)

Vaingana Bharith translates to Mashed Eggplant. My husband used to make this as a side for Chapathi. One of the favorites, this dish tastes amazing.

Here's the recipe for this amazing dish.

Recipe: 

Ingredients:

Oil - 2 tsp

Mustard seeds - 1 tsp

Hing - pinch

Onion - 1

Ginger garlic - 4 paste

Tomato - 2

Coriander powder (more) - 2 tsp

Cumin powder - 1 tsp

Turmeric powder - 0.5 tsp

Red chilly powder - 0.5 tsp

Big Eggplant - 1 big

Salt - to taste

Coriander leaves - for garnishing

Preparation:

1. Fry eggplant (big brinjal) directly on the gas. After its skin turns black on all sides, remove it from the gas and peel the skin. Keep it aside and let it cool down completely. 
2. Heat oil in a pan, add some Hing and mustard seeds and let it crackle.
3. Add onions and let it fry a bit.
4. Add ginger garlic paste and tomato and let it cook well
5. Once cooked, put more coriander powder and less cumin powder, red chilly powder and turmeric powder.
6. Turn off the gas. Mash eggplant and mix it in the above mixture.
7. Adjust the salt to match your taste.
8. Garnish with coriander leaves.

Punjabi style mashed eggplant is ready to be served with puri or Chapati.