vaa.ngyaachii bhaajii (वांग्याची भाजी)
Serve with rice and varan (yellow lentil soup), or with chappati.
Time: 30 minutes
Eggplant – 1 large, to fill 10″ saute pan (but use larger pot for cooking). Chop into small pieces (0.5-1″ cubes)
Black Mustard Seeds – 1/2 teaspoon
Cumin Seeds – 1 teaspoon
Turmeric – 1/2 teaspoon
Green Chilies – chopped, as needed
Garlic – chopped, if needed
Water – a little amount, 1-2 tablespoons
Oil for frying
Add Mohri (black mustard seeds), when it pops, add Jeera (cumin seeds)
Add chopped green chilies, to taste – this dish should be hot and spicy.
Cook for a minute or so, then added chopped eggplant, with turmeric.
Coat eggplant well with the cooking oil, it will absorb all the oil immediately.
Cook covered for 5 minutes or so, stirring ever so often, and it will slowly release the absorbed oil.
Then add water – couple of tablespoons or so, cover and let it cook on low heat – 10-15 minutes.
Eggplant will reduce in volume a lot at the end of cooking.
Add more water if needed, then add salt to taste.
If water was too much, cook uncovered for a while. Final dish should be not have much water.
Eggplant is done when it is soft all over.