Summer Vanga Bharit
This Recipe is free from :
Eggplant - 1 medium size
Onion - finely chopped - 1
Green chilies - finely chopped - 3-4
Cilantro - finely chopped - 1 TBSP
Lemon juice - 1 Tsp
Vegetable Oil - 1 TSP
Salt to taste.
Rinse the eggplant and pat dry. Brush it with little oil all over. Then make a few slits all over the eggplant with a knife. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and keep it covered with a tight lid.
Once cooled, remove the skin . Mash the eggplant using a fork or potato masher. Make sure there are no big lumps.
Add finely chopped green chilies , lemon juice , salt to taste , cilantro and finely chopped onions. Mix well. Serve hot with chapati/roti or you can also serve it chilled with chapati / roti.