Are you tired of the same old potato recipes and looking for something unique for your daily tiffin? This Maharashtrian Vangi Batata Bhaji is the perfect solution! Combining the earthy flavours of brinjal (vangi) and potatoes (batata) with the fresh bitterness of fenugreek leaves (methi), this dish is a staple in many Marathi households.
Unlike heavy gravies, this is a dry sabji (stir-fry) made with minimal oil and a special roasted green chilli “thecha” that gives it a smoky, spicy kick. It’s incredibly healthy, packed with veggies, and gets a delicious crunch from crushed peanuts. Whether you are a beginner in the kitchen or a pro looking for a quick vegan dinner idea, this rustic “gavran” style recipe will win you over. It pairs perfectly with hot chapatis or jowar bhakri!
Also Read – Easy Matki Dal Sukhi Bhaji Recipe (Tiffin Special)
Ingredients List:
- Main Vegetables:
- 4 Small Brinjals (Vangi), chopped lengthwise (keep the stalks for authentic taste!).
- 3 Small Potatoes (Batata), peeled and chopped lengthwise.
- 1/2 Cup Fresh Green Peas (Matar/Vatana).
- 1 Handful Fresh Fenugreek Leaves (Methi), chopped.
- 1 Medium Onion, finely chopped.
- For the Spicy Masala (Thecha):
- 4-5 Green Chillies (roasted).
- 8-9 Garlic Cloves (roasted).
- 1 Handful Fresh Coriander (with stalks).
- Tempering & Spices:
- 1 tsp Cumin Seeds (Jeera).
- 1/4 tsp Turmeric Powder (Haldi).
- A pinch of Asafoetida (Hing).
- Salt to taste.
- Oil (for cooking).
- The Secret Ingredient:
- 3 tbsp Roasted Peanut Powder (coarsely crushed).
Also Read – Instant Tiffin Potato Recipe
Step-by-Step Instructions:
- Roast the Peas: Heat a heavy-bottomed pan or tawa (iron griddle is best). Dry roast the fresh green peas until they get light brown spots. Remove and set aside.
- Steam the Veggies: In the same pan, add a teaspoon of oil. Add the chopped brinjals and potatoes. Sprinkle a little salt, mix well, and cover with a lid. Cook on medium heat for 10–15 minutes until they are soft. (The salt helps them release water and cook in their own steam!). Remove them once cooked.
- Prepare the Green Paste (Thecha): While the veggies are cooking, take your roasted green chillies, roasted garlic cloves, and fresh coriander. Crush them in a mortar and pestle or give them a quick pulse in a mixer to make a coarse paste.
- Make the Tempering: Add a little more oil to the hot pan. Add cumin seeds and let them splutter. Add a pinch of hing and the chopped onions. Sauté until the onions turn translucent or light pink.
- Add Greens and Spices: Add the turmeric powder and the prepared green chilli-garlic paste. Sauté for a minute. Then, add the chopped fenugreek (methi) leaves and cook until they wilt slightly.
- Combine Everything: Add the roasted peas back into the pan. Add the cooked brinjal and potato mixture. You can mash the veggies slightly with a spatula if you prefer a softer texture or keep them chunky.
- Final Touch: Add the coarse peanut powder and adjust salt if needed. Mix everything gently. Cover and cook on low heat (steam) for another 2–3 minutes to let the flavours blend.
- Serve: Turn off the heat. Your spicy, rustic Vangi Batata Bhaji is ready!
Also Read – Matki Recipe For Tiffin
Cooking Tips for Better Results:
- Use an Iron Tawa: For the most authentic taste, cook this dish in an iron skillet or tawa. It enhances the flavour significantly.
- Don’t Overcook Methi: Add the fenugreek leaves towards the end. Cooking them too long can make the dish bitter.
- Peanut Texture: Do not use fine peanut flour. The peanuts should be coarsely crushed (bits and pieces) to provide a nice crunch against the soft vegetables.
- Stalks: Retaining the stalks of the brinjal (if they are tender) adds a traditional village-style appeal and flavour to the dish.
Variations:
- Spicy Version: If you love heat, increase the number of green chillies or add a pinch of red chilli powder along with the turmeric.
- No Onion/Garlic Version: Skip the onion and garlic. The taste of roasted methi and peanuts is strong enough to carry the dish!
- Kid-Friendly: Reduce the green chillies and mash the vegetables completely so it becomes easier for kids to eat with chapati rolls.
- Protein Boost: Add some soaked chana dal or moong dal along with the peas for extra protein.
Serving Suggestions:
- This Maharashtrian Vangi Batata Bhaji is versatile. Here is what you can pair it with:
- Breads: Hot Chapati, Jowar Bhakri, or Bajra Bhakri.
- Rice: Serve it as a side dish with Varan Bhat (Dal Rice) and a wedge of lemon.
- Accompaniments: Fresh raw onion slices and a glass of Taak (buttermilk).
Also Read – Methi Sabzi For Tiffin
FAQs:
Q1: Can I use frozen peas instead of fresh ones?
Ans: Yes, absolutely! If using frozen peas, thaw them first. You might not need to roast them as long as fresh ones.
Q2: Is this recipe vegan?
Ans: Yes, this recipe is 100% vegan and dairy-free.
Q3: What kind of brinjal should I use?
Ans: Small green or purple variety brinjals (often used for stuffing) work best. Avoid the large Bharta brinjal (eggplant) as it will get too mushy.
Q4: Can I skip the Methi (fenugreek) leaves?
Ans: You can, but the Methi gives this specific recipe its unique flavour profile. If you don’t have it, garnish with extra coriander at the end.
Q5: How long does this stay fresh?
Ans: It stays fresh for 1 day at room temperature (if the climate isn’t too hot) and up to 2-3 days in the refrigerator. It is an excellent travel-friendly dish.
Maharashtrian Vangi Batata Bhaji | Easy Dry Brinjal Potato Recipe
Ingredients
Main Vegetables:
- 4 Small Brinjals Vangi, chopped lengthwise (keep the stalks for authentic taste!).
- 3 Small Potatoes Batata, peeled and chopped lengthwise.
- 1/2 Cup Fresh Green Peas Matar/Vatana.
- 1 Handful Fresh Fenugreek Leaves Methi, chopped.
- 1 Medium Onion finely chopped.
For the Spicy Masala Thecha:
- 4-5 Green Chillies roasted.
- 8-9 Garlic Cloves roasted.
- 1 Handful Fresh Coriander with stalks.
Tempering & Spices:
- 1 tsp Cumin Seeds Jeera.
- 1/4 tsp Turmeric Powder Haldi.
- A pinch of Asafoetida Hing.
- Salt to taste.
- Oil for cooking.
The Secret Ingredient:
- 3 tbsp Roasted Peanut Powder coarsely crushed.
Instructions
- Roast the Peas: Heat a heavy-bottomed pan or tawa (iron griddle is best). Dry roast the fresh green peas until they get light brown spots. Remove and set aside.
- Steam the Veggies: In the same pan, add a teaspoon of oil. Add the chopped brinjals and potatoes. Sprinkle a little salt, mix well, and cover with a lid. Cook on medium heat for 10–15 minutes until they are soft. (The salt helps them release water and cook in their own steam!). Remove them once cooked.
- Prepare the Green Paste (Thecha): While the veggies are cooking, take your roasted green chillies, roasted garlic cloves, and fresh coriander. Crush them in a mortar and pestle or give them a quick pulse in a mixer to make a coarse paste.
- Make the Tempering: Add a little more oil to the hot pan. Add cumin seeds and let them splutter. Add a pinch of hing and the chopped onions. Sauté until the onions turn translucent or light pink.
- Add Greens and Spices: Add the turmeric powder and the prepared green chilli-garlic paste. Sauté for a minute. Then, add the chopped fenugreek (methi) leaves and cook until they wilt slightly.
- Combine Everything: Add the roasted peas back into the pan. Add the cooked brinjal and potato mixture. You can mash the veggies slightly with a spatula if you prefer a softer texture or keep them chunky.
- Final Touch: Add the coarse peanut powder and adjust salt if needed. Mix everything gently. Cover and cook on low heat (steam) for another 2–3 minutes to let the flavours blend.
- Serve: Turn off the heat. Your spicy, rustic Vangi Batata Bhaji is ready!
