🇮🇳 Indian Vegetarian

Vangi Batata Bhaji

Name: Vangi Batata Bhaji
Prep time: 11 min
Cook time: 20 min
Total time: 31 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 Lemon; 1/2 cup, roasted Peanuts; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder

🇮🇳 Indian

Maharashtrian eggplant and potato with peanut masala, the phodnichi pairing for bhakri. The kind of homely bhaji that disappears fastest off the thali. Pile beside phulka and a bowl of cooled yogurt.

Prep 11 min Cook 20 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Potato3 medium, cubed
Lemon1
Peanuts1/2 cup, roasted
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Dice the eggplant uniformly, toss with a pinch of salt and let it sit while the masala comes together.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Fold in the eggplant with the potato, sprinkle in a tablespoon of water, cover and steam until just done.
5
Uncover, raise the heat for two minutes to dry off any liquid, then shower with cilantro and a squeeze of lemon.

Chef's tip

If the sabzi tastes flat, it usually wants salt and lemon, not more chili.

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Watch how it's made

Video: वांग बटाटा रस्सा भाजी | Vangi Batata Sabzi by madhurasrecipe | Aloo Baingan Masala · on YouTube