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 – 1/2 cup
Oil for frying
Add Mohri (black mustard seeds), when pops, add Jeera (cumin seeds)
Add chopped green chilies, to taste – should be hot/spicy
Cook for a minute or so, then added chopped eggplant, with turmeric.
Coat eggplant well with the cooking oil, and then add water – half a cup
or less, cover and let it cook – 10-15 minutes.
Add more water if needed, then add salt to taste.