Vangi Batata Bhaji
Vangi batata bhaji is a spicy, aromatic, and smoky Maharashtrian potato and aubergine curry. It's vegan, gluten free, and nut free.
Ingredients
For the Kanda Khobra Vatan
- 40 g fresh coconut
- 60 g onion
- 5 cloves garlic peeled
- 1 inch ginger peeled
- 2 cloves
- 1 handful fresh coriander
For the Vangi Batata Bhaji
- 6 tablespoons oil neutral
- 1 teaspoon black mustard seeds
- fresh curry leaves optional
- 160 g fresh tomato roughly chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 3 teaspoons red chilli powder
- Salt to taste
- 4 baby aubergines eggplant in the U.S. or vangi, cut into eights*
- 3 large potatoes peeled and cut to equal size as the aubergine
- ¼ teaspoon cumin powder
- 450 ml water
- 1 teaspoon goda masala**
- fresh coriander cilantro in the U.S., to garnish
Instructions
- Make the kanda khobra vatan. Roast 40 g fresh coconut and 60 g onion directly over a gas flame (or grill) until the outer layer is completely blackened and charred. There is no need to remove this layer — add it to a blender with 5 cloves garlic, 2 cloves, 1 inch ginger, and 1 handful fresh coriander. Blend to a thick paste.
- Heat 6 tablespoons oil in a large kadai (or deep-sided saucepan) until hot. Add 1 teaspoon black mustard seeds, and cook until they pop. Immediately after, add fresh curry leaves — be careful, they may spit! Next, add the prepared kanda khobra vatan (paste) and let it fry, stirring constantly, for a minute. Add the 160 g fresh tomato (chopped), ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, 3 teaspoons red chilli powder, and Salt (to taste). Cook, stirring regularly, until the oil separates — around 10 minutes.
- Add 4 baby aubergines (cut) and 3 large potatoes (cut) to the masala and carefully stir, allowing all the spices to coat the vegetables. Now, add 450 ml water and ¼ teaspoon cumin powder. Cover the pan and let the dish simmer on low-medium flame until the vegetables are soft (about 20 minutes). The potatoes should be knife-soft.
- Garnish the dish with a sprinkling of 1 teaspoon goda masala** and fresh coriander, then turn off the heat and serve.
Notes
* Immediately soak the baby aubergines in salted water to avoid discolouration.
** Substitute goda masala for garam masala if necessary.
Nutrition
Serving: 1gCalories: 476kcalCarbohydrates: 79gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 14gSodium: 163mgFiber: 17gSugar: 19g
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