Are you looking for a quick and flavorful Maharashtrian meal? You must try this Satara Vangi Batata Vatana recipe. This authentic dish combines the earthy flavours of eggplant (vangi), potato (batata), and green peas (vatana) with rich local spices. It is a daily staple in many homes and tastes exactly like the delicious food served at traditional weddings in Maharashtra!
If you want to make a quick lunch or a comforting dinner, this Vangi Batata Vatana bhaaji takes less than 20 minutes to prepare. We use a special Kanda Lasun masala to give it that authentic spicy kick. Even if you are a complete beginner, you can easily follow this Satara Vangi Batata Vatana recipe. It pairs perfectly with warm chapatis, bhakri, or plain rice. Let us dive into the simple steps to make this mouth-watering vegetable dish right now!
Also Read: Satara Special Vangyache Kalvan | Easy Spicy Eggplant Curry
Ingredients List:
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 8 curry leaves
- 1 medium onion (finely chopped)
- 1 teaspoon crushed ginger, garlic, and green chilli paste
- 1 medium tomato (chopped, optional)
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun masala
- 0.5 teaspoon garam masala powder
- 1 teaspoon cumin-coriander powder
- 1 large eggplant (chopped)
- 1 large potato (chopped)
- 1 small bowl of green peas (vatana)
- 1 small glass of water
- 1.5 teaspoons roasted peanut powder
- 2 tablespoons chopped coriander leaves
- Salt to taste
Step-by-step Instructions:
- Heat the Oil: Place a pan on the stove and heat 3 tablespoons of oil.
- Add the Tempering: After the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle. Add 1 pinch of asafoetida and 8 curry leaves.
- Fry the Onion: Add 1 chopped medium onion. Sauté it until it turns light golden brown.
- Add the Paste: Stir in 1 teaspoon of crushed ginger, garlic, and green chilli paste. Sauté well.
- Cook the Tomato: Add 1 chopped medium tomato and cook until it becomes soft.
- Mix the Dry Spices: Lower the flame. Add 0.5 teaspoon of turmeric powder, 1 teaspoon of Kanda Lasun masala, 0.5 teaspoon of garam masala, and 1 teaspoon of cumin-coriander powder. Add salt to taste. Sauté the spices for 1 minute.
- Add the Vegetables: Put the chopped eggplant, potato, and green peas into the pan. Mix well so the spices coat the vegetables. Sauté for 1 minute.
- Add Water and Cook: Pour 1 small glass of water. Cover the pan with a lid and cook on medium flame for 5 to 7 minutes.
- Add Peanut Powder: Open the lid and check if the vegetables are soft. Add 1.5 teaspoons of roasted peanut powder and 2 tablespoons of chopped coriander leaves. Mix everything nicely.
- Final Steam: Cover the pan again and cook for another 5 minutes to let the flavours mix perfectly. Your Satara Vangi Batata Vatana bhaaji is ready to serve!
Also Read: Satara Special Chicken Gravy Recipe | Spicy & Easy
Cooking Tips:
- Cut the eggplant and potato into similar sizes so they cook evenly at the same time.
- Keep the chopped eggplant in a bowl of water before cooking to stop it from turning black.
- Adjust the amount of Kanda Lasun masala based on how spicy you want the dish.
- If you want a dry bhaaji, use less water. If you want gravy to eat with rice, add 0.5 cup of extra water.
Variations:
- Without Onion and Garlic: Skip the onion, garlic paste, and Kanda Lasun masala. Use standard red chilli powder and extra cumin-coriander powder instead.
- Extra Veggies: You can add 1 chopped carrot to make the bhaaji healthier and more colourful.
- Kids-Friendly Version: Reduce the green chilli paste and Kanda Lasun masala. Add a little jaggery to balance the spice levels.
Serving Suggestions:
Serve this hot Satara Vangi Batata Vatana bhaaji with fresh jowar or bajra bhakri. It also tastes amazing with soft wheat chapatis or alongside a plate of hot dal and steamed rice. Serve freshly sliced onions and lemon wedges on the side for extra flavour.
Also Read: Satara Special Shengadana Mhadya | Satara Special
FAQs:
Q: Can I skip the roasted peanut powder?
A: Yes, you can skip it. However, peanut powder gives an authentic Maharashtrian texture and a slightly nutty flavour to the dish.
Q: Which eggplant is best for this recipe?
A: You can use any purple or green eggplants. Fresh, medium-sized eggplants work best as they cook faster and have fewer seeds.
Q: Can I use frozen green peas instead of fresh ones?
A: Yes, 100%. Frozen peas work perfectly. Just rinse them in warm water before adding them to the pan.
Q: How long does this vegetable dish stay fresh?
A: You can store this cooked dish in an airtight container in the fridge for up to 2 days. Heat it slightly before eating.
Satara Style Vangi Batata Vatana Recipe (Authentic & Quick)
Ingredients
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida hing
- 8 curry leaves
- 1 medium onion finely chopped
- 1 teaspoon crushed ginger garlic, and green chilli paste
- 1 medium tomato chopped, optional
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun masala
- 0.5 teaspoon garam masala powder
- 1 teaspoon cumin-coriander powder
- 1 large eggplant chopped
- 1 large potato chopped
- 1 small bowl of green peas vatana
- 1 small glass of water
- 1.5 teaspoons roasted peanut powder
- 2 tablespoons chopped coriander leaves
- Salt to taste
Instructions
- Heat the Oil: Place a pan on the stove and heat 3 tablespoons of oil.
- Add the Tempering: After the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle. Add 1 pinch of asafoetida and 8 curry leaves.
- Fry the Onion: Add 1 chopped medium onion. Sauté it until it turns light golden brown.
- Add the Paste: Stir in 1 teaspoon of crushed ginger, garlic, and green chilli paste. Sauté well.
- Cook the Tomato: Add 1 chopped medium tomato and cook until it becomes soft.
- Mix the Dry Spices: Lower the flame. Add 0.5 teaspoon of turmeric powder, 1 teaspoon of Kanda Lasun masala, 0.5 teaspoon of garam masala, and 1 teaspoon of cumin-coriander powder. Add salt to taste. Sauté the spices for 1 minute.
- Add the Vegetables: Put the chopped eggplant, potato, and green peas into the pan. Mix well so the spices coat the vegetables. Sauté for 1 minute.
- Add Water and Cook: Pour 1 small glass of water. Cover the pan with a lid and cook on medium flame for 5 to 7 minutes.
- Add Peanut Powder: Open the lid and check if the vegetables are soft. Add 1.5 teaspoons of roasted peanut powder and 2 tablespoons of chopped coriander leaves. Mix everything nicely.
- Final Steam: Cover the pan again and cook for another 5 minutes to let the flavours mix perfectly. Your Satara Vangi Batata Vatana bhaaji is ready to serve!
