VANGI - BATATA RASSA BHAJI

 Vangi - Batata Rassa Bhaji is very popular in Maharashtra and it mostly prepared in Maharastrian weddings. It is very simple and easy daily side dish which tastes great with bhakari, chapati or rice. If you prefer spicy food, you surely will like this. My hubby is very fond of brinjal in any form. It may be baingan bharta or curry. I have used GODA MASALA for the authentic Maharashtrian taste but feel free to use garam masala if you do not have Goda Masala. The coconut and coriander masala enhanced the flavour and colour of the curry. Though there are different versions, I have shared the recipe we make at home.This curry with hot steaming rice is a perfect lunch or dinner when you are at a loose end and want something comforting and simple. You can adjust the spice and consistency of the vangi batata bhaji recipe and can also serve this with hot , puffed pooris on festival day or special occasions. So without any further introductions, this quick and easy recipe follows. 

INGREDIENTS:

For making fresh masala:

2-3 tablespoon grated Fresh / Dry Coconut 

Handful of Coriander leaves

4-5 Garlic Cloves

For Curry :

2 tablespoon Oil

2 finely chopped Onion (medium size)

3 small Brinjal / Eggplant

2  Potatoes, cut into cubes

1 teaspoon Coriander Powder

2 teaspoon Goda Masala

2 teaspoon Red Chili Powder (as per your spice level)

Hot Water as need 

2 teaspoon Tamarind Pulp

1 teaspoon Jaggery

Salt to taste

METHOD:

STEP 1 - In a mixer pot, add grated coconut, coriander leaves and garlic cloves.

STEP 2 - Blend it into a fine paste. Do not add any water while making paste. Coconut masala is ready.

STEP 3 - Heat a pan with oil. 

STEP 4 - Add onions and mix well and fry for about 5 – 6 minutes or until it turns light golden color.

STEP 5 - Peel the potatoes and cut them into medium size pieces.

STEP 6 - Transfer the potatoes into a bowl with salt water.

STEP 7 - When you see the onion begins to get a light golden color, add coriander powder, goda masala and red chili powder.

STEP 8 - Mix well and fry for about a minute.

STEP 9 - Add the fresh coconut masala in it and mix well. 

STEP 10 - Fry for about a minute or two.

STEP 11 - Add potatoes and mix well again.

Add 1/2 - 3/4 th  cup water.

STEP 12 - Cover and cook on medium heat for about 8-10 minutes. 

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Cook the potatoes upto 80%.

STEP 13 -  Now take brinjal, remove its stock and cut into medium size pieces.

STEP 14 - Add brinjal in to the curry , mix it and then add tamarind pulp and jaggery. 

STEP 15 - Add salt and give it a nice stir.

STEP 16 - Cover and cook for another 7-8 minutes.

STEP 17- Turn off the gas and vangi batata rassa is already.

Garnish it with some chopped coriander and ready to serve.

You can have this with chapati, phulka / rice as a side dish. It also tastes awesome with puri/ jowar bhakari.