Maharashtrian Vangi Batata Bhaji | Easy Dry Brinjal Potato Recipe
Looking for a quick tiffin recipe? Try this authentic Maharashtrian Vangi Batata Bhaji! A simple, dry Brinjal Potato sabji with fresh Methi and peanuts. Ready in 20 mins.
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!