Vangi Batata - Eggplant Potato Curry

Vangi Batata is one of the most loved dish in Maharashtrian & Gujrati Cuisine. Eggplants mixed with potatoes and onions along with simple yet flavourful spices enhances the taste of this humble vegetable.

Ingredients: (Serves 4)

• 1/2kg Small Eggplants

• 1 Onion finely chopped

• 3 Potatoes cut in cubes

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Maharashtrian Goda Masala ( You can use Coriander -Cumin Powder instead of Goda Masala)

• 1 tbsp Red Chilli Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Oil

• Water for cooking

Method:

• Cut eggplants and potatoes in cubes and keep them seperately in salted water so as to avoid oxidation.

• In a kadhai, heat oil and add mustard seeds. When mustard seeds crackle, add hing, turmeric powder and finely chopped onions. Saute onions for 2 minutes.

• Add cubes of potatoes and saute for 2-3 minutes and add 1 cup of water. Cover and cook the potatoes till they are half done. Keep on checking and stirring potatoes occasionally.

• Once potatoes are half cooked, add the eggplants along with jaggery, salt, goda masala (OR Coriander-Cumin powder), red chilli powder and mix all the ingredients. Add water if required. You many adjust the consistency of the gravy as per your preference.

• Cover and cook the vegetable till eggplants and potatoes are tender.

• Vangi Batata - Eggplant Potato Curry is ready.

• Garnish with coriander leaves and serve hot with any flat bread of your choice or with dal rice.

Tip: You may also add 2 teaspoon of roasted peanut powder (roughly crushed) which not only add a little crunch to this vegetable but also enhances the flavour. Add this peanut powder in the last when the vegetable is completely cooked, no need to cook after addition of peanut powder.