Vanga Batata Bhaji translates to Eggplant Potato Curry also known as Brinjal Potato Curry. It is a Maharashtrian preparation. It is prepared with simple ingredients and can be prepared in a jiffy.
Vanga Batata Bhaji / Eggplant Potato Curry / Brinjal Potato Curry
Eggplants / brinjal (baingan) 2, cubed
Potatoes 2, cubed
Tomatoes 2, finely chopped
Oil 2 tbsp
Salt to taste
Sugar 1 ½ tsp
Coriander powder (dhania powder) 1 tsp
Red chilli powder (lal mirch powder) 1 tsp
Turmeric powder (haldi) ½ tsp
Cumin powder (jeera powder) 1 tsp
Water 2 ½ cup for cooking
Lemon juice 1 tbsp for garnishing
Coriander leaves (dhania leaves) 1 small bunch, finely chopped for garnishing
Heat oil in pan; add in tomatoes, sauté for a minute. Add in salt, turmeric powder and red chilli powder, mix well.
Cook till the oil starts leaving the sides and the tomatoes are soft.
Add in coriander powder, cumin powder and sugar, mix well.
Add in the potatoes and the brinjal, blend well so that the tomato mixture gets coated well.
Pour in water, cover and cook for 15-20 minutes over sim. Open the lid and check whether the potatoes and eggplant is soft and the curry done.
Garnish with fresh lemon juice and fresh coriander leaves, serve hot.