Bharda Wange

Bharda Wange is very yummy and spicy vegetable that goes well with Roti, Paratha, Naan, Bhakri and Steamed Rice.
This dish is invented by my dad. My dad is very much fond of cooking. When it comes to spicy curried vegetables or spicy rice preparations my dad is the one who is ahead and always ready to cook these dishes.
Well talking about Bharda Wange it is a yummiest preparation made using Wange means Small Eggplants and Bharda means Coarsely crushed Chana Dal. With these two ingredients goes the common spices that we find in our kitchen and you are all set to enjoy this delicious vegetable preparation.

Bharda Wange

Ingredients

• 6-7 small eggplants
• 1 cup chana dal
• 1 onion 
• 1 tomato
• 3-4 garlic cloves
• 1 inch ginger
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp red chili powde
• Half tsp turmeric powder
• Half tsp coriander powder
• Half tsp cumin powder
• 1 tsp garam masala
• 1-2 cups water
• 4-5 tsp oil
• Salt as per taste

Recipe

Wash eggplants and criss cross them keeping the stem attached. Soak the eggplants in water.

Finely chop onions and dice tomato.

Take garlic, ginger, coriander seeds, fennel seeds and cumin seeds in pastel and mortar and crush them and keep aside.

Grind chana dal coarsely in grinder.

Heat oil in a pan and add chopped onion to it and sauté them till they are translucent. Now add crushed ginger garlic to it and mix well. Fry all the ingredients till the rawness is gone. 

Now add tomatoes to it and mix well.

Add all the dry spices to it and fry them for 30 seconds.

Now add crushed chana dal and criss crossed eggplants to it. Add 1 cup of water and season with salt as per taste.

Cover the pan with lid and cook for 10-15 minutes stirring in between.

*Note - Due to chana dal water will start decreasing so you can adjust the consistency by adding water to it. There should be little gravy to this vegetable.

Cook the vegetable nicely and serve with Roti, Paratha, Naan, Bhakri or Steamed Rice.