India 30 October 2016: Vangi bhaji or vangyachi bhaji recipe is an easy to make dry curry dish from maharashtra made with using eggplants or vangi, spices and ground peanuts. eggplant or brinjals are popularly known as vangi or vongya in marathi. This amazing curry tastes slightly sweet and tangy as a bit of jaggery and tamarind is added in the same. In this curry you need to cook the brinjals till their soft and coat them with peanut powder and the spices which makes it a tasty side dish. You will be surprised to know that this recipe has no onion or garlic in it.
We have made the use of goda masala in this recipe instead of garam masala to give this vangi or brinjal bhaji recipe an authentic maharashtrian taste and flavor.
This authentic maharashtrian vangi bhaji (Brinjal) goes extremely well as a side dish with chapatis or jowar bhakris. This vangyachi bhaji can also be served as a side dish with dal-rice as well.
Many people make this authentic maharashtrian vangyachi bhaji for family Diwali get togethers.
Vangyachi bhaji or vangi bhaji (Brinjal) recipe below:
Vangi bhaji recipe
This vangi bhaji recipe is an authentic maharashtrian recipe which is lightly spiced, sweet and tangy dry curry made using Brinjals, spices and ground peanuts.
Ingredients for Making vangyachi bhaji or vangi bhaji
• 300 grams small or medium Brinjals (Vangi or egg plants)
• 1 tsp seedless tamarind soaked in 2 tbsp warm water
• 2 tsp goda masala
• 2 tbsp peanuts
• 1 tbsp grated coconut
• 1 tbsp jaggery powder
• 1/4 tsp red chili powder
• few finely chopped coriander leaves
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder (haldi)
• a pinch of asafoetida (hing)
1.Clean the brinjals in running water thoroughly and then cut them into quarters.
2.Place the chopped brinjals in salted water for 15-20 minutes to get rid of any insects and bacterias.
3.Now warm 2 tbsp of water and to this add 1 tsp of tamarind
4.Let the tamarind soak in this water for 20-25 minutes.
5.Squeeze this pulp from the soaked tamarind and keep it aside.
6.Now is the time to dry roast the peanuts on a pan.
7.Once the peanuts cool down, You need to grind them to a powder using a grinder and keep it aside.
8.Heat oil in a pan and add the mustard seeds to it
9.Fry them till they crackle.
10.Next add the asafoetida and turmeric powder
11.Now add the clean cut brinjals and the squeezed tamarind pulp.
12.Now give everything a nice stir and then cover the pan and let it simmer on a low flame for 4-5 minutes stir sometimes in the middle.
13.It’s time to remove the cover and add the spices, red chili powder, goda masala, jaggery and salt to the bhaji.
14.Now give it a nice stir and then cover the pan again with the lid and let the brinjals cook till they turn soft.
15.Give it a check once in awhile and also give a stir.
16.if the Bhaji starts looking too dry, then sprinkle some water to it
17.once the brinjals are nicely cooked you should add the peanut powder and saute the bhaji for 1-2 minute.
18.It’s now time to check the taste and see if any spices are required
19.To top it up finally add grated coconut and coriander leaves to garnish it.
20.Give the vagyachi bhaji a final stir.
21.serve this amazing authentic maharashtrian vangi bhaji hot with chapatis, phulkas or as a side dish with dal-rice