Vangyache Thalipeeth is spicy flatbread made in the Marathwada region of Maharashtra with fire-roasted brinjal and jowar flour. All you need to enjoy this delicious thalipeeth is some homemade butter or dahi.
Wash and dry the large eggplant.
Using a few drops of oil, grease the entire outer surface.
On a low to medium open flame, roast the whole brinjal till the skin is charred. Rotate the brinjal every few minutes t ensure it roasts evenly and well.
Transfer the charred brinjal to a plate and let it cool.
Carefully peel the brinjal and transfer the roasted flesh (with any juices that seep out) to a large bowl.
Combine the roasted brinjal, onions, chilli paste, garlic paste, coriander, chilli powder, turmeric, asafoetida, and salt to the roasted brinjal. Mix well.
Add the jowar flour and besan, and mix well. If the dough is too dry, add dahi. If the dough is too moist, add more jowar flour. The juices from the onion and brinjal are usually enough to bind the dough.
Divide the dough into 6 equal portions.
Grease a banana leaf or a plastic sheet with a few drops of oil.
Place one portion of the dough on it and with greased or moist fingers, press the dough to form a thick disc about 5" in diameter.
Using your index finger, make a small hole in the centre and using a knife make a few cuts on the Thalipeeth. This helps in cooking the thalipeeth better.
Over a medium flame, heat a tava and grease its surface well with 1/2 tsp oil. I used a non-stick and so needed just a few drops of oil.
Transfer the thalipeeth into to your palm and then onto the hot tava.
If needed, drizzle a few drops of oil into the hole in the centre and at the edges.
Cover and let the thalipeeth cook for 2 minutes.
Flip the thalipeeth over and drizzle a few drops of oil into the hole in the centre and at the edges.
Cook uncovered for about 2 minutes.
Make the remaining thalipeeth in the same way.
Serve the Vangyache Thalipeeth hot with some home made butter or dahi.
Recipe from Culinary Treasures Of Marathwada by Mai Deshpande.