My recipe of the Maharashtrian Vangi Batata Vatana Bhaji is a perfect combination of vegetables which are easily available in India. There is no use of any whole spices or powders but the fenugreek seeds lend a distinct aroma and flavor. The combination of brinjal, potato and peas, when cooked as this recipe calls for, is very tasty and can be relished with hot chapattis.
Serves: A Family of Four
Prep. Time: 15 Mins.
Cooking Time: 30 Mins.
[Standard Measure – 1 cup = 200 ml.]
- Brinjals [Eggplant] – 4 to 5 medium
- Fresh Peas [shelled] – ¼ cup
- Potatoes (peeled & cubed) – 2 medium
- Tomatoes (quartered) – 2 medium
- Onions (finely chopped) – 1 medium
- Green Corriander Leaves (finely chopped) – 2 tbsp.
- Garlic (finely chopped) – 4 to 5 cloves
- Green Chillies (finely chopped) – 2 to 3
- Fenugreek Seeds – ¼ tsp.
- Turmeric Powder – ¼ tsp.
- Dry Red Chillies (stemmed & broken) – 2 to 3
- Oil – 1 tbsp.
- Pure Ghee – 1 tbsp.
- Salt – 1 tsp. or to taste
Step 1: Heat the oil and ghee in a pan and add the fenugreek seeds and sauté for a few seconds on medium heat. Add the garlic, green and red chillies and sauté for some more seconds. Next, add the onions and stir till the onion are soft.
Step 2: Add the potatoes and brinjal and sauté for a minute. Turn the heat to low and add the turmeric powder and salt and give a quick stir. Add the peas and tomatoes with a cup or more of warm water. Cover and cook on low heat for 25 to 30 minutes (see note below ). Stir twice in between.
Step 3: Check if the vegetable is cooked and switch off the heat. Garnish with the chopped corriander leaves. Serve hot.
- Pure Ghee is necessary to enhance flavour.
- The brinjal has to be overcooked to give the dish substance.
- If the water dries up at step 2, add another ¼ cup of warm water to continue cooking.