Maharashtrian Vangi Batata Vatana Bhaji

This recipe for Maharashtrian Vangi Batata Vatana Bhaji is a perfect combination of Vangi (Eggplant), Batata (Potatoes) and Vatana (Green Peas) which are easily available all over the world. 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.

Ingredients:

[Standard Measure – 1 cup = 250 ml.]

• Brinjals [Eggplant] – 4 to 5 medium (500 gms)
• Fresh Peas [shelled] – ¼ cup
• Potatoes (peeled & cubed) – 2 medium (250 gms)
• Tomatoes (quartered) – 2 medium
• Onion (finely chopped) – 1 medium
• Green Corriander Leaves (finely chopped) – 2 to 3 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 – 2 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, both 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 sauté for 2 minutes. Turn the heat to low and add the turmeric powder.

Step 3:     Add the brinjal and sauté for another minute. Add the peas and mix. Add 1 tsp. salt and sauté for another minute.

Step 4: Add the chopped tomatoes and ¼ cup hot water. Cook covered on low heat for 20 to 25 minutes. Stir 1 or 2 times in between.

Step 5:     Check if the vegetables are cooked and switch off the heat. Garnish with the chopped corriander leaves. Serve hot.

Note:

• 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.

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