Vangyache Bharit

Wash the Eggplant thoroughly and apply a thin layer of Ghee all over its skin. Roast the Eggplant directly over an open flame or under a broiler, turning frequently, until the skin is charred and the flesh is very soft. This process imparts a smoky flavor.

Once the Eggplant is cool enough to handle, peel off the charred skin. Discard the stem and any tough seeds. Mash the roasted Eggplant flesh thoroughly with a fork or potato masher until smooth.

Dry roast the Peanuts in a small pan over medium heat until lightly browned and fragrant. Let them cool, then gently rub them to remove the skins. Coarsely crush the roasted Peanuts using a mortar and pestle or a rolling pin.