Vangi batata bhajji

 

 You want to make Vangi Batata Bhajji – a tasty Maharashtrian-style stir-fry made with brinjal (vangi/eggplant) and potatoes (batata), usually eaten with chapati or rice. Here’s a simple recipe:

🍆🥔 Vangi Batata Bhajji Recipe

Ingredients:

Brinjal (vangi/eggplant) – 250 g (small cubes)

Potato (batata) – 2 medium (peeled & cubed)

Onion – 1 medium (chopped, optional)

Green chili – 2 (slit)

Ginger-garlic paste – 1 tsp (optional)

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Goda masala (or garam masala) – 1 tsp

Salt – to taste

Fresh coriander – 2 tbsp (chopped)

Oil – 2 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Curry leaves – 6–8

Hing (asafoetida) – a pinch

Method:

1. Prep Veggies

Cut brinjal and potato into medium cubes.

Keep brinjal pieces in salted water to avoid blackening.

2. Tempering

Heat oil in a kadhai/pan.

Add mustard seeds, cumin seeds, hing, curry leaves, and slit green chilies.

Once they splutter, add onion (if using) and sauté until light golden.

3. Add Spices

Add ginger-garlic paste, turmeric, red chili powder, coriander powder, and salt.

Mix well.

4. Cook Veggies

Add potato cubes first, sauté for 2–3 mins.

Then add brinjal pieces, mix nicely.

Sprinkle little water, cover, and cook on medium flame until both are soft.

5. Finish

Add goda masala (or garam masala).

Mix well and cook for 2 mins.

Garnish with fresh coriander.

✅ Serve hot with chapati, jowar bhakri, or steamed rice.