Buza Wangun/Baingan/Brinjal raita or Egg plant dip.

Serving size: 3-4 people

Ingredients :

• 1 big baingan/ wangun ,
• 2 -3 cups of yogurt,
• salt to taste,
• black zeera/cumin seed/zeur
• Cilantro/dahnia,
• 2 chopped green chili.

Method:

• Prick wangun all over and back in oven at 350 degrees or microwave for 10 minutes.
• Peel the skin of wangun.
• Mush it in a big bowl and let the wangun cool down.
• When cool, add yogurt, salt, green chili and zeera to it and mix well.
• Refrigerate till ready to eat.
• Garnish with cilantro.

Buz Wangun is usually cooked as a side dish. However, this dish too has a cultural background. It is cooked on the occasion of 'Pan', a religious function held in the month of September to propitiate Lord Ganesha during Ganapati festival in Maharashtra. On this day, 'Raoth' (sweet puri type) is prepared and offered to God. A folk tale on the significance of the Puja is often recited on the occasion by the elderly lady of the house and prayers held for prosperity of the household.

With 'Roath, people make regular roti or 'duwari phulka'. Buza Wangun is served with 'duwari phulka'