KAARLA VAANGA BATATYACHI CHATPATIT BHAAJI (MIX MASALA VEG)

Kaarla Vaanga Batatyachi Bhaaji is a dry vegetable preparation using a unique masala, which gives it an absolutely delicious flavour. I was recently introduced to this vegetable by a friend whose Mother In Law is the one who makes this dish. I was hooked on to it, the very moment I took the first bite, yes it’s that delicious. I simply had to get the recipe and cook it myself and put it up the blog! Yes, and I am so thankful to the lady for sharing this unique recipe with me.

Who knew that bitter gourds can be cooked this way too and taste this good! No coconut or jaggery needed, just a blend of some traditional spices, and that’s it! Adding the brinjals is optional, though it is used in the original recipe and it’s sweetness does help break into the slight bitterness of the gourds. And to say that, brinjal is one such vegetable which I haven’t enjoyed much ever. But in this preparation I loved digging into the aubergine too! Having said that, let me assure you, that as the masala seeps into the vegetables, it simply becomes irresistible!

For more such delicious and nutritious dishes do take a look at the following recipes too…

  1. Surti Undhiyu {Mix Vegetables In An Aromatic Green Masala
  2. Bharli Kaarli (I) {Stuffed Bitter Gourds}
  3. Bharli Kaarli (II) {Coconut Masala Stuffed Bitter Gourds}
  4. Bharli Bhendi {Coconut Masala Stuffed Lady Fingers}
  5. Bharilli Vaangi In NKGSB Style {Stuffed Brinjals}
  6. Bharli Shevgyaachya Shengaanchi Bhaji {Stuffed Drumstick Fritters}

Prep Time : 35 min

Cooking Time : 40 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

  • 12 Small Tender Bitter Gourds (Kaarli/Kareley)
  • 8 Small Brinjals (Vaangi/Baingan)
  • OR
  • 4 Medium Brinjals (Kateri Vaangi)
  • 8 Small Potatoes (Batata/Aaloo)
  • 1 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 24 Garlic Cloves (Medium Sized)
  • Salt To Taste
  • 6-7 tbs Oil

Whole Spices To Be Roasted :

  • 4 tsp Corriander Seeds (Dhaney/Dhaniye Ke Beej)
  • 2 tsp Cumin Seeds (Jeera)
  • 2 tsp Fennel Seeds (Badishep/Saunf)
  • 2 tsp Nigella Seeds (Kaandyachya Biyaa/Kalonji)
  • 10 Fenugreek Seeds (Methi Daaney)

METHOD :

  1. To make Kaarla Vaanga Batatyachi Bhaaji, first we need to make the special masala for the filling.
  2. Heat a small kadhai and dry roast the above mentioned spices separately just for a minute or two, or till they are fairly hot to the touch and there is a slight change in their colour.
  3. Set these aside for a while to cool down and grind them alongwith the garlic cloves without using any water.
  4. Add the turmeric powder, red chilli powder, salt to taste and about 2 tbs oil to it and mix all together. Set aside till further use.
  5. Next, rinse well all the vegetables under clean water and drain.
  6. Peel and halve the potatoes and immerse in clean water till further use.
  7. Scrape slightly the rough outer skin of the bitter gourds and trim of the tips.
  8. Make a single vertical slit in the gourds to form a pocket and discard it’s seeds.
  9. If desired, to do away with the bitterness of the gourds, rub a little salt on the inner sides of the gourds and set aside for a few hours.
  10. Before using, wash off the gourds well, which helps reduce the bitter juices.
  11. If using small brinjals, slice of it’s stem and make two vertical sits in it from the top centre to form a plus sign till 2/3 rd of it’s length.
  12. And if using the medium ones, just quarter them into large cubes.
  13. Immrese the brinjals in clean water to prevent them from blackening and set aside.
  14. Next, stuff a little of the prepared masala in the gourds and the small brinjals.
  15. Heat a pan and add the remaining oil to it.
  16. Release the stuffed bitter gourds in the oil first, followed by the halved potatoes.
  17. Spread the remaining masala over it and mix slightly.
  18. Sprinkle just a little water over it with your fingers and cover and cook on low heat.
  19. After about 7 minutes, add the brinjals, either stuffed or halved and mix.
  20. Cover and cook further stirring occasionally.
  21. When all the vegetables are fully cooked, switch off the flame and set aside covered, so that all flavours seep still more into the vegetables.
  22. Serve this absolutely delicious and nutritious Karla Vaanga Batatyachi Chatpatit Bhaaji with Bhakari, Phulkas or Steamed Rice and Varan.

Pictures depicting the cooking process…

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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