Friday, September 24, 2010

Vangi - Batatyachi Bhaji

This is a simple and tasty vegetable side dish for rotis. Here's how I make it:

2 cups eggplant - cubed
2 small red potatoes - cubed (I keep the skin on, you can peel if preferred)
1 small onion - chopped
1 tomato - chopped
For tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafotida, 1/2 tsp turmeric pwd
Other spices - 1 tsp coriander pwd, 1 tsp cumin pwd, 1 tsp Goda Masala, 1/2 tsp red chilli pwd
1 tbsp jaggery/gul
1/4 tsp tamarind paste
salt to taste

First make the tempering by heating the oil, then dropping the mustard seeds. When they stop spluttering, add the cumin seeds, asafotida and turmeric pwd.

Then add the onions and saute till softened. Add the potatoes and saute a couple minutes. Add 1/4 cup water, cover and cook about 5 - 7 mins till potatoes are semi-cooked. Add the eggplant and another 1/4 cup water. Cover and cook another 5 mins on medium heat. Add the tomatoes, other spice pwds given above, salt and jaggery. You can also add a handful of frozen peas at this stage if desired. Add 1/4 - 1/2 cup water to get desired consistency, cover and cook 5 mins till all the veggies are well cooked, but not mushy. Add the tamarind paste, stir well to well. Simmer couple of mins and take off heat. Garnish with chopped cilantro if desired.

Serve with rotis/polis/phulkas.
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