Vangi bhaji recipe

Vangi bhaji or vangyachi bhaji recipe – a simple and easy dry curry from maharashtra made with eggplants, spices and ground peanuts.

Eggplant or brinjals are called as vangi or vangya in marathi. The curry is slightly sweet and tangy due to the addition of a bit of jaggery and tamarind. The soft succulent cooked aubergines coated with peanut powder and the spices makes for an excellent side dish. The recipe is also a no onion no garlic recipe.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main ingredients:

• 300 gms eggplants/brinjals/baingan - small or medium sized

• 1 tsp seedless tamarind soaked in 2 tbsp warm water

• 2 tsp kala masala/goda masala

• 2 tbsp peanuts

• 1 tbsp grated coconut, fresh or frozen

• 1 tbsp jaggery powder/grated jaggery or as required

• ¼ to ½ tsp red chili powder (adjust as per taste)

• few chopped coriander leaves for garnishing

For tempering:

• 2 tbsp oil

• ½ tsp mustard seeds/rai

• ½ tsp turmeric powder/haldi

• a pinch of asafoetida/hing

INSTRUCTIONS

• rinse and then quarter the eggplants if they are small or else chop them into medium sized pieces.

• place them in salted water for 15-20 minutes.

• warm 2 tbsp water and add 1 tsp tamarind in it.

• soak the tamarind in the water for 20-25 minutes.

• squeeze the tamarind pulp from the soaked tamarind and keep aside.

• roast the peanuts on a pan till they become crisp and have a few black spots on them.

• once they cool down, grind the peanuts to a powder in a coffee grinder or in a mortar-pestle and keep aside.

• heat oil in a pan.

• crackle the mustard seeds first.

• add the asafoetida and turmeric powder.

• stir and add the drained aubergines and tamarind pulp.

• stir and then cover the pan.

• simmer on a low flame for 4-5 minutes.

• do check in between and stir.

• remove the lid and add red chili powder, goda masala/black masala, jaggery and salt.

• stir and then cover the pan and let the brinjals cook till soft.

• do check in between and give a stir.

• if the mixture looks dry, then sprinkle some water if required.

• once the brinjals are cooked, add the peanut powder and saute for 1-2 minute.

• check the taste and add more salt, red chili powder, goda masala or jaggery if required

• lastly add grated coconut and coriander leaves.

• give a final stir.

• serve vangi bhaji hot with chapatis, phulkas or as a side dish with dal-rice