Vangyache bharit... Hot

This is a different style of bharit. This is more common in the Nagpur region, where my father's family came from. It's my personal favourite style.

1 large eggplant roasted and peeled
1 medium onion finely chopped
4-5 garlic cloves chopped or through a garlic press.
Salt
1 tsp chili powder
1/4 tsp turmeric
4 TBS oil
1/4 tsp mustard seeds
Coriander leaves chopped
4 aamsool or kokum
1 TBS jaggery

Roast the eggplant as mentioned in the previous recipe. Heat oil in a wok, add the mustard seeds and let them sputter. Add turmeric and the chopped garlic cloves. Fry till the garlic starts to change color. Add the onion and saute for about 3 minutes. Add the minced eggplant, salt, chili powder and jaggery. Cover and let it steam for 3 or 4 minutes. Then saute it till you see it all blend together. Add the aamsool and coriander leaves, give it a stir and take off the heat.
The rice bhakri is perfect with this bharit.

Vangyache bharit.. Roasted eggplant. Salad style

1 large eggplant
1 medium red onion finely chopped
Salt to taste
1 tsp red chili powder
Chopped coriander (Cilantro ) leaves
3 TBS extra virgin olive oil

Preheat oven to 350 F. Wash and dry the eggplant. Poke a few times with a fork. Apply a thin coat of oil. Place on a cookie sheet and bake till done. Depending on the size of the eggplant this can take about an hour. When completely roasted, let it cook and then peel the skin off.
Finely mince the roasted eggplant, add the salt, chili powder, onion, coriander leaves and olive oil. Mix well. Let it sit for about 5 minutes for the flavours to blend.
Serve with chapati or bhakri.

Variation

Everything else remains the same. Only add about 4 TBS of gel yogurt instead of the olive oil.

Bhakri - Rice flour

I have explained what a Bhakri is in another post. We make these out of rice flour as well and they are made a little differently.
We make the dough using hot water. This makes the flour a bit sticky and easier to pat out the bhakris. And the bhakris do turn out super soft as an added bonus.

2 cups rice flour (try and get fresh flour when you want to make the bhakris)
2 cups boiling water
1/2 tsp salt
ghee

Bring 2 cups of water to a boil in a saucepan. Add the salt. When it comes to a full boil, take it  off the heat. Add the 2 cups of flour to the water and mix. Cover it and keep aside for 5-6 minutes.
Transfer the dough to a bowl and let cool. Knead well using wet hands if required till soft and pliant.
Either roll out the bhakris or pat them out on a rolling board.
To roast thee bhakris, heat a flat tawa to medium, lay the bhakri on the tawa, with the bottom side up. Put about 2 tsp water and spread evenly. Let cook till the water evaporates and the top is damp. Flip the bhakri over. Cook till that side is done. Then remove it from the tawa and flip it over an open flame till done and it puffs.
Smear with ghee and enjoy.

You can see the pictures of how the roasting is done on the other post where I have made jowar bhakris.
Rice flour bhakris are the easiest to make and go really well with seafood and eggplant bharit (more on that later)