1 large eggplant
1 tomato (finely-chopped)
1 white onion (finely-chopped)
4 to 5 garlic cloves (finely-chopped)
2 green chilies (chopped)
30 ml peanut oil
15 g fresh coriander leaves (finely-chopped)
5 to 6 curry leaves
2 g turmeric powder
3 g red chili powder
2 to 3 g salt to taste
garnish:
few sprigs of coriander
2 bhakris (local flatbreads)
Serve the Vangyache Bharit hot or warm, and garnish it with a few sprigs of coriander. Serve the Bharit with Bhakris (local flatbread).