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…..
Here’s the recipe for the delicious and nutritious Vaangi Shimla Mirchi Chi Bhaaji…………
Prep Time : 35 min
Cooking Time : 35 min
Serves : 4-5
- 5-6 Medium Surti Vaangi (Purplish Brinjals used for stuffing masala or Any other preferred variety)….. Or…..
- 1/2 Big Brinjal…. Used for making Vaangyaacha Bharit (Bharataacha Vaanga)
- 1 Large Potato
- 1/2 Large 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…. To be adjusted
- 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
- 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.
- Peel the potatoes and cube them. Immerse in clean sufficient water till further use.
- Chop the onions and tomatoes finely and set aside.
- Grind the garlic and ginger to a fine paste.
- Heat a kadhai and add the oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.
- Now add the curry leaves. Saute for a minute and add the chopped onions. Saute till onions turn translucent.
- Add the ginger garlic paste and saute. After a while, add the turmeric powder and the red chilli powders.
- 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.
- Now add the chopped capsicum and the cubed brinjals. Saute and cook covered for few more minutes.
- When the potatoes are half cooked, add the tomatoes and the garam masala powder. Mix well and cover with a lid.
- When all the vegetables are fully cooked, add salt to taste and transfer to a serving bowl.
- Garnish with chopped fresh coriander leaves and serve with chapatis orBhaakari or Ghaavan.
- Tastes delicious even with some Paalak Daal and hot steamed rice!
- 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!