Vangyachi Batata Chi Bhaji Recipe

Ingredients

• 2 cups chopped brinjals (baingan / eggplant)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 tsp chopped garlic (lehsun)
• 1 cup chopped onion
• salt (namak) to taste
• 2 green chillies (hari mirchi)
• 5 curry leaves (kadi patta)
• 1 cup chopped tomato
• 1/2 tsp haldi powder (turmeric powder)
• 1 tbsp red chilli powder
• 1 cup chopped potatoes
• 1 tsp dhaniya powder (coriander powder)
• 1/2 tsp garam masala
• 4 tbsp chopped coriander (dhania)

Steps

1. To make vangyachi batata chi bhaji, put the chopped brinjals in enough water, soak till you want to use and then drain.
2. Heat the oil in a non-stick pan and add the cumin seeds.
3. When they crackle, add garlic and sauté on a medium flame for 1 to 2 minutes.
4. Add the onions and sauté on a medium flame for 3 minutes.
5. Add salt and sauté on a medium flame for another 3 minutes or till the onions turn brown.
6. Add the green chillies, curry leaves and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
7. Add the turmeric powder and chilli powder and mix well.
8. Add the potatoes and brinjal and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
9. Add salt, mix well and cook on a medium flame for another 7 to 9 minutes, while stirring occasionally.
10. Add coriander powder and garam masala and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally.
11. Add 2 tbsp of coriander, mix well and cook on a medium flame for 20 seconds.
12. Garnish with the remaining 2 tbsp of coriander and serve hot with bhakri.