‘Vangi-Batata Bhaji‘ is simple, homestyle recipe with aubergine and potatoes (vangi=aubergine & batata=potato in local language). Diced aubergine and potatoes are seasoned with powered spices and cooked until soft. Tomatoes are also used in this recipe, which adds slight sourness and balances the flavours. It is semi dry in texture with mushy aubergine and potatoes; optionally I like to add roasted peanut powder for hint of nuttiness. Pair it with hot, freshly made chapati or paratha; it goes well with plain steamed rice as well.

Also, this recipe works with any type of aubergine; so feel free to use any available variety. It is a vegan friendly, easy recipe which requires minimal preparation; yet tastes absolutely delicious. So, let’s check step by step recipe of this aubergine-potato curry in this post !!

Ingredients:

1 aubergine

1 large onion

1 large potato

3 medium tomatoes

1 tbsp oil

1 tsp cumin seeds

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

Salt as per taste

2-3 tbsp roasted peanut powder (optional)

Water as required

Method:

Gather all the ingredients.

Dice all the vegetables ie, aubergine, onion, potato, tomatoes.

Heat the pan over high heat and add oil into it.

Once oil is hot, add cumin seeds and let it sizzle for few seconds.

Tip in diced onions and turn heat to medium. Stir for few minutes or until onions are softened.

Next add ginger-garlic paste and continue to stir it until raw smell goes off.

Season with spices ie, turmeric, coriander chilli powders and salt.

Combine everything together, deglaze the pan with some water if required.

Further; cook spices for another 1-2 minutes and then add diced potatoes into the pan.

Gently mix everything together and add some water. Cover the pan and allow potatoes to cook.

Once potatoes are cooked halfway, tip in aubergine along with tomatoes.

Season with garam masala and gently mix together.

Continue to cook over medium heat until potatoes and aubergine are completely cooked.

All the vegetables will absorb the water and turns soft – mushy. Cook the aubergine as per desired texture, I prefer to cook it until softened.

Taste the salt and add if required. Optionally, add peanut powder and give a quick stir.

Simmer for just couple of minutes and remove from heat.

Our ‘Vangi-Batata Bhaji’ or ‘Aubergine-Potato Curry’ is ready.

If you like, then sprinkle some fresh coriander and serve hot with chapati or rice.

I hope you enjoyed this recipe post, would love to give it a try. As always, thanks for stopping by and reading my blog. If you liked this post, then do check out my other recipes ; also you can follow me on Pinterest || Instagram || Twitter

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