Wash the brinjals thoroughly with water to clean the dust. Wipe them off with dry cloth. Make 4-5 insertions on each brinjal and coat the with little oil. Roast them on open flame till crisp brown.
Peel off the brinjals when cold, and mash their pulp either with masher or with knife.
Chop the onions, tomatoes and coriander finely.
Crush the garlic, ginger and green chillies in mortar and pestle coarsely. If you are using grinder then grind them coarsely without water.
Heat the oil in kadhai, temper with mustard seeds. When they crackle, add cumin seeds and asafoetida. Add the chopped onions and saute till translucent.
Onions may turn translucent in 5 minutes on medium flame. Add turmeric and coarse paste made in step 4. Saute on low flame till it loses its raw flavour.
Add chopped tomatoes with little salt. This would speed up the process of cooking tomatoes. Mix the tomatoes on medium flame. Then lower the flame and cover the kadhai to cook the tomatoes.
When tomatoes are cooked and it starts leaving the oil from sides , add mashed brinjals.
Add salt as per taste. Saute the mashed brinjals on low flame . Make sure it does not stick to the bottom of the kadhai. Cook till it leaves off the sides of pan, around for 7-8 minutes.
Switch off the flame , and garnish with chopped coriander.
Serve with Jowar or Bajra Bhakri and don’t forget to serve raw onions and green chillies at side.
Tip :
In winters, this bharit is a must cooked dish specially for Hurda Party in farms in Maharashtra. If you like to eat spicy food then don’t hesitate to increase green chilies in preparation.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/vangyache-bharit-%e0%a4%b5%e0%a4%be%e0%a4%82%e0%a4%97%e0%a5%8d%e0%a4%af%e0%a4%be%e0%a4%9a%e0%a5%87-%e0%a4%ad%e0%a4%b0%e0%a5%80%e0%a4%a4/