VAANGI BATATYACHI BHAAJI (BRINJAL AND POTATO DRY VEGETABLE)

Vaangi Batatyachi Bhaaji is a simple Brinjal and Potatoes vegetable preparation. Do not be fooled though by the simplicity of the ingredients used, as therein lies the absolutely delicious flavour of the entire dish!

Many a years back when my parents had visited us, we had ordered for some food from a simple Maharashtrian food joint. Well , one of the vegetables in the combo was this particular dish which I have presented here. We loved it a lot and my mom who’s always quick to try out something new and fairly well guess the ingredients used, immediately gave it a try and thus was this delicious Vaangi Batatyachi Bhaaji introduced into our home!

For some more delicious dishes, do take a look at the following recipes too…

1. Bharilli Vaangi In NKGSB Style
2. Vaangyaacha Bharit
3. Kaarla Vaanga Batatyachi Chatpatit Bhaaji
4. Vaangi Shimla Mirchi Chi Bhaaji

Here’s the recipe for the delicious Vaangi Batatyachi Bhaaji….

Prep Time : 20 min

Cooking Time : 30 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

• 8 Small Purple Brinjals
• 2 Medium Sized Potatoes…. Peeled and Cubed
• 2 Medium Sized Onions…. Finely Chopped
• 1/2 tsp Turmeric Powder
• 1 1/2 tsp Corriander Seed Powder
• 1/4 cup Fresh Grated Coconut
• 1/4 cup Chopped Corriander Leaves
• Salt To Taste

For The Tempering :

• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 10 Curry Leaves
• 2-3 Green Chillies…. To be adjusted as per preference
• 1 1/2″ Ginger Knob

METHOD :

1. To make Vaangi Batatyachi Bhaaji, peel the potatoes and cut them into slightly large cubes. Immerse the potato cubes in clean water till further use.
2. Halve the brinjals into two equal parts and immerse them in clean water to which a little salt has been added. This will prevent them from blackening.
3. Grind the green chillies and ginger into a paste and set aside.
4. Next, heat a pan and add oil to it for tempering. Add the cumin seeds when it heats up.
5. As soon as they splutter, add the asafoetida, green chilli ginger paste and the curry leaves.
6. Add in the onions and saute till translucent.
7. Add the turmeric powder and mix well.
8. Add the cubed potatoes and mix well. Add water upto the level of the potatoes and cook covered for few minutes.
9. After about 7 minutes add the halved brinjals and mix well. Cook further till with the lid on, stirring occasionally.
10. When the vegetables are fully cooked add salt to taste and the grated coconut and mix well.
11. Garnish with corriander leaves and serve this delicious Vaangi Batatyachi Bhaaji with phulkas or some Daalichi Aamti and piping hot rice!
12. Do serve some Phodnichi Koshimbir along with the meal for some added delicious!