Monday, July 21, 2014

Vangi-batata bhaaji

This is bhaji can be made dry or with gravy (rassa) by adding more water.

Vangi-Batata Bhaaji
Eggplants-Potatoes Curry
6 small purple eggplants/brinjals/vaangi, sliced, stems removed
2 medium potatoes, peeled & sliced
salt to taste
1/2 tbsp jaggery
1 tbsp goda masala
1 tbsp daaNyache koot/roasted unsalted peanut powder (optional)

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1 tbsp fresh coconut
1 tbsp. chopped cilantro

0. After slicing the vegetables, soak them in water, so they won't turn dark.
1. Heat oil in a saucepan. Add mustard seeds, asafoetida and turmeric powder.
2. As the mustard seeds splutter, add goda masala. Sauté on a low flame for 1 minute. Do not let it burn.
3. Add drained vegetables. fry for 2 minutes. Add 1/2 cup water. Cover and let it cook. Keep some water on the lid.
4. Now add chili powder, jaggery , peanut powder - if using and salt.
5. You can add more water to keep some gravy or evaporate the water completely.
6. Garnish with coconut and cilantro.

Note -
1. If you like, you can also add some onion in tempering. In that case, sauté till it is soft before adding vegetables.


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