I adapted my mom’s recipe of “bharli vangi” to make it super simple and extremely delicious. The one thing I like about वांगी/brinjal/eggplant is it’s readily available in American grocery stores and this subji does not need any special ingredients. It’s super easy and super delicious.
5-6 medium sized eggplants
2-3 small potatoes
For masala –
1 tb spoon dhana-jeera powder
2.5 tb spoon peanut powder (दाण्याचे कूट)
1 tsp kala masala ( गोडा मसाला )
1 tb spoon shredded coconut
1/2 tsp red chili powder
1/2 tsp sesame seeds (roughly powdered)
1 tsp tamarind paste (deep tamarind chutney works well)
1 tsp jaggery
for tadka (फोडणी)
1 tb spoon oil
1/4 tsp mustard seeds,
1/4 tsp cumin seeds
1/4 tsp hing powder
1/2 tsp turmeric powder
4-5 curry leaves
salt to taste
If you want you can make tamarind paste at home but I really like Deep Tamarind Chutney instead. But make sure you account for the salt and chili powder contained in this chutney.
Let’s get started. The whole did does not take more than 25 minutes. Wash eggplants and pat them dry and dice them and keep these cubes immersed in water added with a pinch of salt to avoid their discoloration. Same for potato. Time taken = 5 mins.
Prepare tadka in a pan and add curry leaves after you add turmeric powder. Now add potato cubes and few drops of water. Let it cook for 2 minutes with lid on. Now transfer eggplant cubes to the pan and add some more water. I like to use the same water used for immersing eggplant pieces. Again, if you decide to use this water, remember to adjust salt accordingly because the water does contain some salt. Now let it cook for 5-7 minutes before we add our masala.
Mix all dry ingredients of masala together except for tamarind paste and jaggery. If you add jaggery early in the process, eggplant and potato take longer to cook.
Okay, so add the masala to the pan and also add some more water to mix it together. Add salt and let it cook for another 5-7 minutes. Eggplant doesn’t take long to cook so just make sure potatoes are cooked properly. Now add tamarind paste and jaggery and let it simmer for 2-3 minutes. Done. Yummy creamy vangi batata bhaaji is waiting for you!
Extra Credit –
Once I ran our of sesame seeds so instead I used तिळाची चटणी (dry sesame seed chutney) and कारळ्याची चटणी. Also add flax seed powder if you have some. It not only boosts omega-3 intake but gives the subji its creamy texture without using more oil.