October 28, 2013

Batata-Vangyachi Bhaaji Recipe - Potato-Brinjal Sabzi

Batata vangyachi bhaaji recipe - Chapati and rice are our staple food. So, Preparing sabzi and curry everyday is mandatory for me. Batata-vangyachi bhaaji is a Maharashtrian style sabzi which I prepare often. So, here is a quick to make yummy batata-vangyachi bhaji to go with chapatis. Serve this bhaaji with hot chapatis along with pickle.

Batata vangyachi bhaaji in a plate
Batata vangyachi bhaaji recipe with step by step pictures.

Preparation time 10 minutes
Cooking time 10 minutes
Serves 4

Ingredients

2 potatoes, peeled, cut into pieces
1 large sized purple brinjal / vangi, cut into pieces
1 large tomato, chopped
2 onions, chopped
5 garlic flakes, chopped
10 curry leaves, 
1 green chilly chopped
1/2 cup grated fresh coconut
1½ tsp chilly powder
1 tbsp kala masala or sabzi masala
3/4 tsp turmeric powder
1/2  cup chopped coriander leaves
1 tsp tamarind pulp
1 tsp jaggery
1 tbsp oil
Salt to taste

Preparation

  1. Wash the brinjal and cut it into small cubes. Add this brinjal cubes into salt water. Drain and set aside.
  2. Wash and peel the potatoes. Cut them into small cubes.

Method
Batata vangyachi bhaaji recipe
  • Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
  • Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it.
  • When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine.
  • Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. 
  • Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently. 
  • Serve the batata vangyachi bhaaji hot with chapati along with pickle.

Batata vangyachi bhaaji recipe with step by step pictures.

Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
Tempering to make batata vangyachi bhaaji

Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it. When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt.  Stir to combine.
veggies and masala added

When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine. Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently 
coconut and cilantro added

Serve the batata vangyachi bhaaji hot with chapati along with pickle.
Serve batata vangyachi bhaaji in a plate

4 comments:

  1. Lovely combo,should be lip-smacking good

    ReplyDelete
  2. eggplant is my favorite, looking at your vangi bhat, I love that kala masala , adding in this dish looks yummy

    ReplyDelete

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