MAHARASHTRIAN MASAALE BHAAT (AROMATIC RICE WITH HEALTHY VEGETABLES)

Masale Bhaat is a delicious and nutritious rice preparation from the state of Maharashtra. The method and ingredients used are quite simple. This dish brings back my childhood memories, when the food cooked at home was very simple and traditional. Eating out was a no no! Well, this was the way of life then. That’s the reason that a wedding invitation would be so exciting. If it was a Maharashtrian wedding, then Masaale Bhaat was a must besides my another favourite, Varan Bhaat! I would always relish it to my heart’s content then. It is after my marriage that I enquired about this recipe with a few people and gave it a try.

The unique Goda Masala and the Aambe Mohar rice variety, used in this preparation gives it a wonderful flavour. This is a masala used by specific communities in Maharashtra in their daily cooking, then be it in daals, masaale bhaat or vegetables. This masala differs a lot from the commonly used garam masala and do does this rice dish from any other biryani or masala rice dishes! Generally the Aambe Mohar rice variety is preferred for this dish, but one can always substitute it with the Basmati rice.

Vegetables of one’s choice can be used in this preparation, but the brinjals and green peas are a must! Ivy gourds (tendli /tondli) too are sometimes thinly sliced and used in the masale bhaat. Again the fresh grated coconut and homemade ghee drizzled on top while serving, gives it an absolutely delicious flavour and is a must while serving!

For more such delicious recipes, do take a look at……

1) Masoor Pulao

2) Burnt Garlic Hakka Noodles With Vegetables

3) Chicken Dum Biryani

4) Poori Bhaaji

5) Tival

Here goes the recipe for the simple and delicious Maharashtrian Masale Bhaat…….

Prep Time : 25 min

Cooking Time : 45 min

Serves : 4

INGREDIENTS :

  • 1 1/4 cups Aambe Mohar Raw Rice
  • 3 3/4 cup Water
  • 5 nos. Baby Brinjals (Vaangi / Baingan)
  • 3/4 cup Cauliflower Florets (Foolgobhi)
  • 1/2 Capsicum…… Chopped (Shimla Mirchi)
  • 1 Carrots …… Chopped (Gaajar)
  • 3/4 cup Green Peas
  • 2 Potatoes.. Boiled and cubed (Aaloo)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 1/2 tsp Corriander Powder
  • 1 tsp Cumin
  • 3 tsp Goda Masala…… To be adjusted
  • 4 tsp Homemade Ghee (Clarified Butter)
  • Salt to Taste

For The Tempering :

  • 8 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida
  • 4 Cloves
  • 4 sticks Cinnamon (1” each)
  • 2 Bay Leaves

For Garnishing :

  • Grated Fresh Coconut…… As required
  • Corriander leaves…… Finely chopped
  • Homemade Ghee…… As required

METHOD :

  1. To begin making the Maharashtrian Masale Bhaat, first wash the raw rice thoroughly and drain out all the water. Set aside till further use.
  2. Chop all the vegetables as desired. Chop the brinjals into halves and immerse in clean water till further use. Boil and cube the potatoes and set aside.
  3. Heat a saucepan and add the oil for tempering to it. Add the mustard seeds and as soon as they splutter, add the asafoetida and the cloves and cinnamon.
  4. Stir and add the cauliflower florets. Saute and cover with a lid. Cook on low heat for about 7 minutes. This is to be done, as the cauliflower requires more cooking time than the other vegetables.
  5. Uncover and add the turmeric powder. Mix well and add the halved brinjals. Saute and once again cover and cook for about 5 – 7 minutes.
  6. Uncover and add all the other mentioned spice powders and give it a good stir.
  7. Add all the other vegetables and saute. Cover and cook for about 2-3 minutes.
  8. Add the drained rice, salt to taste and the ghee. Mix well.
  9. In the meantime, boil the water and add this boiling water to the rice mixture.
  10. Check seasoning and again bring the mixture to a boil. Adjust the salt or any other spices at this point, if desired.
  11. When some of the water has evaporated, reduce the heat to low and cover the pan tightly with a lid.
  12. Check after a while. If the rice and vegetables are fully cooked, switch off the flame and transfer to a serving bowl.
  13. Serve this aromatic and delicious Masale Bhaat with a generous sprinkle of the grated coconut, chopped coriander and a drizzle of homemade ghee!
  14. Do serve some plain Raita or some Paalak Raita by the side.
  15. For some more accompaniments, serve the Gaajar Flower Taaja Loncha or the NKGSB Style Sweet And Sour Raw Mango Chutney NKGSB by the side!
  16. Complete this traditional meal with a serving of some Gaajar Halwa or Karwar Style Madgane With Rajgira And Oats as a dessert!

NOTE :

If using Basmati rice, then the quantity of water to be used for cooking, should be double the quantity of rice and the raw rice should first be soaked in clean, sufficient water for about half an hour before use.

In case of Aambe Mohar Rice the water required is a bit more than in the Basmati Rice. It can be washed and drained of all water just before the cooking starts.

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PAAPDI CHI BHAAJI (INDIAN BEAN DRY VEGETABLE)

Paapdi Chi Bhaaji is the Marathi name for Indian Bean Dry Vegetable. Paapdi beans are long, flat beans having a smooth green skin. Paapdi beans are picked when young and tender. These beans are available mainly in the winter months. Paapdi beans are also known as Valore beans, Val beans, Walor paapdi and Indian beans.

Paapdi beans are used extensively in Indian Cuisine. Young beans are washed thoroughly and the ends and the strings at the side are removed. These are then cut into 1″ pieces and are sauteed to make subzis/vegetables.

These beans have plenty of health benefits. They contain folate, iron, zinc, etc. which are all crucial for our healthy development.

Here I am sharing a recipe of Paapdi Chi Bhaaji as is made by my Mom using our traditional Saraswat Saambar Masala. The NKGSB cuisine, uses lots of coconuts, jaggery and Saraswat Saambar Masala in the daily cooking. My mom used this special masala in this particular vegetable and the result was delicious, as the Saraswat Saambar masala imparts it’s unique flavour to this vegetable.

For more delicious vegetable recipe so take a look at the following too….

1) Kaarlyachi Aambat Goad Bhaaji

2) Bharli Bhendi

3) Shevgyaachya Shengaanchi Bhaaji

4) Veg Kofta Curry

5) Aaloo Gobhi

Here’s the recipe for the Paapdi Chi Bhaaji……

Prep time : 20 min

Cooking time : 20 min

Serves : 4

INGREDIENTS :

  • 400 gm Paapdi
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 2 tsp Saraswat Saambar Masala
  • 2 tsp Jaggery
  • Salt to taste
  • 1/4 cup Fresh Grated Coconut

For The Tempering :

  • 2 tbs Oil
  • 1 pinch Caraway Seeds (Ajwain/Owaa)
  • 1/2 tsp Mustard Seeds (Rai)
  • 1/4 tsp Asafoetida (Hing)

METHOD :

  1. To begin making Paapdi Chi Bhaaji, first string the tender papdi and break off their ends. Open the pods and collect the beans too. Wash thoroughly and cut the paapdi into 1″ pieces.
  2. Heat a Heavy bottomed pan, and add the oil to it. Now add the mustard seeds.
  3. As soon as they splutter add the caraway seeds, asafoetida and stir.
  4. Add the turmeric powder, chopped paapdi and saute. Add a little salt and cover with a lid.
  5. Cook covered stirring occasionally.
  6. When the paapdi are cooked, open lid and add the red chilli powders, saraswat saambar masala, jaggery, coconut and salt to taste. Mix well.
  7. Increase the flame, and evaporate all the extra water that might have been released during cooking.
  8. When done, switch off the flame and transfer to a serving bowl.
  9. Serve the delicious Paapdi Chi Bhaaji with phulkas and some Daali Toay and steamed rice.
  10. Do serve some NKGSB Style Sweet And Sour Raw Mango Chutney and Gaajar Flower Taaja Loncha as accompaniments too.
  11. Serve the Karwar Style Madgane With Rajgira And Oats as a dessert to complete the healthy traditional meal!

KAANDA MATAAR POHE (SAVOURY FLATTENED RICE WITH GREEN PEAS)

POHE i.e. flattened rice, is quite nutritious as they are lactose free, heart healthy and fat free. They are a good source of iron too. Generally pohe are used in making breakfast dishes. But, are used in a variety of other dishes too, including making cutlets.

Kaanda Batata Pohe is a common and favourite breakfast dish in Maharashtra. It is quite delicious and filling and keeps one’s energy levels high for quite long periods. Addition of peanuts to this dish makes it still more delicious and nutritious.

I have shared here that recipe taught to me by my mom. In addition to potatoes, I have added here fresh green peas while cooking and some peanuts and chopped cucumbers to the garnishing along with coconut and corriander. The whole result is an extremely delicious and equally nutritious ‘Kaanda Matar Pohe’.

For more nutritious breakfast options, do go through the following recipes :

1) Kalingadaacho Goad Polo

2) Mixed Daal Dosa With Oats And Rajgira

3) Quick Aaloo Paratha

4) Goad Poale

5) Methi Thepla

6) Doodhi Methi Muthiya

7) Boiled Egg Sandwich

INGREDIENTS :

  • 1 1/2 cups Thick Pohe (Thick Flattened Rice)
  • 4 Medium Onions…… Chopped
  • 1 Large Potato…… Cubed
  • 1/2 cup Green Peas (Mataar)
  • 1/2 tsp Turmeric powder
  • 2 tsp Sugar
  • Salt to taste

For The Tempering :

  • 5 tbs Oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Asafoetida
  • 2 Green Chillies…… Chopped into medium pieces or slit lengthwise
  • 1 Sprig Curry Leaves (10 – 12)

For Garnishing :

  • 1/4 cup Stir Fried Peanuts
  • 1/4 cup Finely Chopped Cucumber
  • 1/2 cup Fresh Grated Coconut
  • 1/4 cup Chopped Fresh Coriander

METHOD :

  1. To make Kaanda Matar Pohe, first chop the onions and cube the potatoes. Immerse potato cubes in clean water till further use.
  2. Soak the pohe in sufficient water, rinse immediately and squeeze out all water from the pohe in batches and set aside.
  3. Or, if using a thinner variety of pohe, place them in a sieve and just drizzle with little water. Shuffle slightly and set aside till further use.
  4. Heat the oil for tempering in a thick bottomed pan and stir fry the raw peanuts in it. When done, set aside till further use.
  5. Add the mustard seeds to the same oil. As soon as they splutter, add the asafoetida, green chillies and the curry leaves.
  6. Stir and add the cubed potatoes. Cook till the potatoes are slightly browned.
  7. At this stage, add the chopped onions. Add just a little salt and cook for 5-7 minutes. Add the turmeric powder and stir for a while.
  8. Now add the green peas and mix well. Cover and cook stirring occasionally, till the potatoes and peas are fully cooked.
  9. Add the sugar and give it a good stir. Add the poha/flattened rice, salt to taste and mix.
  10. Cover and cook on low heat for a minute or two. Uncover and give it a good mix. Check the seasoning and add salt or sugar, if required.
  11. Garnish with chopped coriander and serve the delicious Kaanda Mataar Pohe topped with fresh grated coconut, crunchy stir fried peanuts and chopped cucumbers with a wedge of lemon by the side!

VAALACHI RASSA BHAAJI (FIELD BEANS IN COCONUT CURRY)

Vaalachi Rassa Bhaaji is a Maharashtrian dish made using ‘kadve vaal’ and coconuts. Kadve vaal are referred to as ‘field beans’ in English. We get different types of vaal in India, like Kadve Vaal (bitter field beans), Goade Vaal (dalimbi / sweet field beans), Surati Vaal, Pavta, etc.

Field beans are smaller in size and are relatives of Broad beans. They are rich in proteins as well as Vitamin A, B-Complex, C and E as well as various minerals and enzymes too!

Kadve vaal are generally used for making this curry vegetable or even in the preparation of ‘vaalache birde’. Gode vaal / Dalimbi too can be used in this gravy. Vaal are generally used in the dry form. They are soaked, then sprouted and used in vegetables.

If you want some more Maharashtrian recipes do go through the following recipes too……..

1) Shimla Mirchi Panchamrut

2) Bhogichi Bhaaji

3) Shevgyaachya Shengaanchi Rassa Bhaaji

4) Kombdi Kaleji Sukka Masala

5) Kaarlyachi Aambat Goad Bhaaji

6) Pithla

Here’s one authentic recipe for Vaalachi Rassa Bhaaji…..

INGREDIENTS :

  • 1 1/2 cups Vaal (Sprouted & peeled)
  • 1 Potato
  • 1 Onion
  • 1/2 Tomato
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala

To Be Roasted :

  • 2 tsp Oil
  • 1/2 Onion….. Thinly sliced
  • 3/4 cup Grated Fresh Coconut
  • 2 Garlic Cloves
  • 1/4″ Ginger

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves

METHOD :

  1. To make the Vaalachi Rassa Bhaaji, we need to start the process two night previous to the time of making it. First, soak the dried vaal overnight in sufficient water.
  2. The next morning, drain out all the water and wash them again in some clear water. Drain out all of this water too and keep them covered in a vessel till nightfall or tie them up in a clean cotton or muslin cloth and place in a covered vessel till nightfall. Try placing the vessel in a warm place. This will help them sprout well.
  3. Remove the sprouted vaal from the cloth and now soak them again in sufficient water, overnight. This will help in the loosening of the vaal peels easily the next morning.
  4. Next morning, peel all the vaal and set aside.
  5. First heat a kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent. Add the grated coconut and roast till a little browned.
  6. Now add the garlic and ginger and roast with the coconut for just a minute or two.
  7. Remove the mixture from heat and set aside to cool.
  8. Grind it using sufficient water to get a smooth paste.
  9. Chop the onion and tomato finely and set aside. Peel and cube the potatoes and immerse in clean water till further use.
  10. In the meantime, heat a saucepan and add the oil for tempering to it.
  11. When the oil heats up, add the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves and mix.
  12. Add the chopped onions and saute till they turn translucent.
  13. Now add the turmeric and chill powders and saute.
  14. Add the cubed potatoes and mix well. Add sufficient water to immerse the potato cubes and cook covered for 5-7 minutes.
  15. Now add the peeled sprouted vaal. Mix well and add some more water if required, to cook the potatoes and vaal. Keep stirring occasionally.
  16. When the potatoes are half cooked, add the chopped tomato and mix well. Cook covered stirring occasionally.
  17. When the potatoes and vaal are well cooked, add the garam masala powder, ground paste of coconut and salt to taste. Here care should be taken to see that neither are the vaal half cooked, nor over cooked!
  18. Add some water if required to get a gravy of medium consistency. Bring to a boil and then simmer on low heat for few more minutes.
  19. Check seasoning and switch off the heat and transfer to a serving bowl.
  20. Serve the Vaalachi Rassa Bhaaji with some hot Bhaakari or even with some Varan and hot steamed rice!
  21. Do serve some Mulyaachi Koshimbir and NKGSB Style Lasun Chutney by the side too.

KAARLYACHI AAMBAT GOAD BHAAJI (SWEET AND SOUR BITTER GOURD CURRY VEGETABLE)

Kaarlyachi Aambat Goad Bhaaji is the Marathi name for the Bitter Gourd Sweet And Sour Curry Vegetable. This vegetable makes use of the least number of spices, and extremely nutritious food items like bitter gourd, coconut, tamarind and jaggery. That’s it! Inspite of this, it tastes absolutely delicious.

Did you know, that Bitter Gourd / Kaarla / Karela is a fruit and not a vegetable? It contains important nutrients like iron, magnesium, potassium, vitamin C, etc. It is an excellent source of dietary fibre and contains twice the calcium of spinach, beta carotene of broccoli and the potassium of a banana! You can very well imagine the number health benefits associated with the consumption of bitter gourds ranging from maintaining the blood sugar levels to boosting the immune system, and still many more!

Basically this Kaarlyachi Aambat Goad Bhaaji is a unique and an absolutely nutritious and delicious dish with the least number of ingredients used and a simple cooking method! A recipe made by my Paternal Aunt and passed on to my mom, and eventually to me!

If you like such vegetables, do take a look at the following recipes too…….

1) Vataane Ananasaa Shaak

2) Aambade Udid Methi

3) Kaale Vaataanyachi Usal

4) Laal Chawli Chi Paatal Bhaaji

Here goes the recipe for Kaarlyachi Aambat Goad Bhaaji……..

INGREDIENTS :

  • 500 gm Bitter Gourds (About 4-5 medium sized gourds)
  • 2 medium Onions
  • 1/2 tsp Turmeric Powder
  • 1 tsp Bedgi Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 4 tsp Jaggery…… to be adjusted as per taste
  • 1 tsp Tamarind
  • Salt to taste
  • 2 tbs Oil for Sauteing the Bitter Gourd

To Be Roasted :

  • 2 tsp Oil
  • 1 Onion….. Sliced
  • 1 cup Fresh Grated Coconut

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To begin making the Kaarlyaachi Aambat Goad Bhaaji, first wash the bitter gourds and scrape away the outer rough part on the peel.
  2. Deseed the bitter gourds and cut into round slices.
  3. Rub all the bitter gourd roundels with 1/2 tsp salt and set aside for about 5 hours or overnight. This will lead the bitter gourd to release all the bitter water. Wash these bitter gourd slices in clean water and set aside to drain.
  4. In the meantime, heat a kadhai and add the oil for roasting. When the oil heats up, add the sliced onions and saute.
  5. When the onions turn translucent add the grated fresh coconut and saute on low flame till it changes a slight colour. Switch off the flame and set aside to cool.
  6. Grind this roasted mixture with the tamarind, in a mixer grinder using sufficient water to get a smooth paste.
  7. Heat a pan and add oil to it for sauteing the bitter gourd roundels.
  8. Saute on low to medium heat stirring constantly to prevent the roundels from burning.
  9. When the bitter gourd roundels turn dark in colour and nice and crispy, switch off the heat and set aside.
  10. Now for the tempering, heat a saucepan and add the oil to it.
  11. Add to it the mustard seeds. As soon as they splutter, add the asafoetida and mix well.
  12. Now add the chopped onions and saute till translucent. Add the turmeric and red chilli powders too. Mix well.
  13. Add to this the crisp sauteed bitter gourd roundels, jaggery, the ground coconut paste and salt to taste.
  14. Add some water as required to get a thick gravy.
  15. Bring to a boil and then simmer on low heat for few minutes and switch off the flame.
  16. Transfer to a serving bowl and serve this highly nutritious and absolutely lip smackingly delicious Kaarlyachi Aambat Goad Bhaaji with hot phulkas or Ghaavan or just with some Bhaakari.
  17. If desired serve with some Moong Daal Fry and hot steamed rice. Do serve some Gaajar Flower Taaja Loncha by the side too!
  18. Do serve some Karwar Style Madgane With Rajgira And Oats or some Gaajar Halwaa as a dessert after this hearty meal!

SHIMLA MIRCHI PANCHAMRUT (SWEET AND SOUR CAPSICUM AND PEANUTS CURRY VEGETABLE)

Shimla Mirchi Panchamrut is a Maharashtrian dish with a sweet and sour and slightly spicy flavour. Green capsicums are called Shimla Mirchi in Marathi language. When one comes across the word ‘Panchamrut’, the first thing that comes to one’s mind is the sweet and sour curd preparation, which is a combination of five ingredients, made to be offered to dieties during puja. Hence the name ‘Panch-amrut’!

But there exists a capsicum panchamrut made in the Konkan region of Maharashtra. I have come across many other recipes of this delicious capsicum panchamrut on the net. But my version is a bit different. Here the ingredients to be roasted differ in some ways than the other recipes. Also there is no turmeric added to this dish!

My mom learnt this from our neighbour at our previous residence. She would always prepare it during my childhood days and we would relish it alongside my favourite, Varan Bhaat. After marriage, found that even dry coconut slices can be added to this panchamrut, after having it at a relative’s place. Thus, combined the coconut pieces to the original recipe passed down by my mom, to increase it’s health quotient. Who doesn’t know by now, that coconut too is a superfood after all!?

Shimla Mirchi Panchamrut is actually a unique, nutritious and absolutely delicious dish!

For some more Capsicum recipes, do take a look at the following recipes too…….

1) Vaangi Shimla Mirchi Chi Bhaaji

2) Besan Simla Mirchi Ki Sukhi Sabji

3) Kadhai Paneer

4) Vegetable Dum Biryani

INGREDIENTS :

  • 2 cups Chopped Shimla Mirchi / Capsicums (2 medium Capsicums)
  • 1 1/2 tbs Raw Peanuts (Pre soaked for 2-3 hrs.)
  • 1 tbs Dry Coconut Slices (1/2″ pieces or Fresh coconut slices)
  • 1/2 cup Grated Coconut
  • 1 tsp Tamarind
  • 4 tsp Jaggery…… To be adjusted
  • Salt to Taste

To be roasted and ground to a paste :

  • 2 tsp Corriander Seeds
  • 1 tsp Cumin Seeds
  • 2 Tsp Sesame Seeds (Til)
  • 1 tsp Green Whole Moong Beans
  • 2 Bedgi Dry Red Chillies

For The Tempering :

  • 2 tsp Homemade Ghee (or Oil)
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Shimla Mirchi Panchamrut, Pre soak the raw peanuts in sufficient water for about 3 hours. This facilitates quick cooking of the raw peanuts. Cook in sufficient water and set aside till further use.
  2. Chop the capsicums into cubes.
  3. Heat a saucepan and add the oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.
  4. Now add the coconut slices and saute. As soon as they change colour, add the chopped capsicums and saute. After a while add very little water, cover the saucepan and cook for a while.
  5. Now add the boiled peanuts and cook again.
  6. In the meantime, dry roast the corriander seeds, cumin seeds, sesame seeds, whole green moong beans and red chillies separately till they change a little colour and set them aside to cool.
  7. Grind these roasted whole spices and moong, alongwith the tamarind and grated fresh coconut using sufficient water to get a smooth paste.
  8. When the capsicums are fully cooked, add to it the ground coconut paste, jaggery and salt to taste. Add a little water to adjust consistency. The gravy should be of medium thick consistency.
  9. Serve the delicious Shimla Mirchi Panchamrut with some Varan and hot steamed rice or just with some ghee rice.

NOTE :

This is one dish which I strongly recommend to be had with daal rice only and not with phulkas or rotis! But still, one can relish it as per one’s preference!

VAANGI SHIMLA MIRCHI CHI BHAAJI (BRINJAL CAPSICUM POTATO VEGETABLE IN ONION TOMATO GRAVY)

Vaangi Shimla Mirchi Chi Bhaaji is the Marathi name for Brinjals Capsicum Mix Vegetable. Vaangi i.e. Brinjals and Shimla Mirchi i.e. Capsicum are two absolutely healthy vegetables. Addition of another underrated but healthy vegetable, potato makes this vegetable extremely nutritious.

This is again complemented by the fact that this vegetable is made using minimum oil as well as least spices. One more fact to be noticed is that we are using three different coloured vegetables here like purple (Brinjal), green (Capsicum) and red (tomato) in the preparation of this vegetable.

Though this vegetable may look slightly similar to Bhogichi Bhaaji, it tastes completely different from the later! This vegetable has a unique flavour, with the capsicum flavour having the upper hand, which actually blends very well with the sweetness of the surti vaangi. Thus, we get a very simple but delicious vegetable. I learnt this recipe from my mom, who invented it after studying the ingredients of a vegetable she had from a tiffin service. I give all credits to her for trying out any new recipe which she finds to be nutritious and apt for diabetics!

If you like such vegetables, do take a look at the following vegetables too…..

1) Bharli Bhendi

2) Safed Chawli Chi Usal

3) Vaataane Ananasaa Shaak

4) Beetroot Bhaaji

5) Laal Chawli Chi Paatal Bhaaji

Here’s the recipe for the delicious and nutritious Vaangi Shimla Mirchi Chi Bhaaji…………

INGREDIENTS :

  • 3 Surti Vaangi (Purplish Brinjals used for stuffing masala or Any other preferred variety)
  • 1 Large Potato
  • 1 Shimla Mirchi (Capsicum)
  • 2 Onions
  • 1 Tomato
  • 4 Garlic Cloves
  • 1/4″ Ginger
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala
  • Salt to taste
  • Corriander Leaves for garnishing

For The Tempering :

2 tbs Oil

1/2 tsp Mustard Seeds

1/4 tsp Asafoetida

1 sprig Curry Leaves

METHOD :

  1. To make the Vaangi Shimla Mirchi Chi Bhaaji, first wash the brinjal and the capsicum and chop into cubes. Immerse the cubed brinjals in clean water till further use to prevent them from turning black.
  2. Peel the potatoes and cube them. Immerse in clean sufficient water till further use.
  3. Chop the onions and tomatoes finely and set aside.
  4. Grind the garlic and ginger to a fine paste.
  5. Heat a kadhai and add the oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.
  6. Now add the curry leaves. Saute for a minute and add the chopped onions. Saute till onions turn translucent.
  7. Add the ginger garlic paste and saute. After a while, add the turmeric powder and the red chilli powders.
  8. Add the cubed potatoes and mix well. Add sufficient water to immerse the potatoes and bring to a boil. Cover and cook for about 8-10 minutes.
  9. Now add the chopped capsicum and the cubed brinjals. Saute and cook covered for few more minutes.
  10. When the potatoes are half cooked, add the tomatoes and the garam masala powder. Mix well and cover with a lid.
  11. When all the vegetables are fully cooked, add salt to taste and transfer to a serving bowl.
  12. Garnish with chopped fresh coriander leaves and serve with chapatis orBhaakari or Ghaavan.
  13. Tastes delicious even with some Paalak Daal and hot steamed rice!
  14. Do serve some Paalak Raita and NKGSB Style Lasun Chutney or just some NKGSB Style Sweet And Sour Raw Mango Chutney by the side too!