Friday, June 22, 2007

Vanga Batata Bhaji

There's no story to this dish. This is just a delicious dish my mom used to make. I just happened to make it the other day and thought I'd share.


2 medium Potatoes cubed
2 large Brinjals (Eggplants) cubed
1 large Onion finely chopped
1 large Tomato finely chopped
1/2 cup Peanuts crushed
1 tsp Chili Powder
1 tsp Garam Masala
1 tsp Turmeric
1 tsp crushed Garlic
1/2 tsp Ginger paste
1/4 cup Olive Oil
Salt to taste

Heat oil in a pot and add garlic, ginger and onion.
Sauté till onions are translucent and brown on the edges
Add tomato and stir till it becomes a homogenous paste
Add garam masala, turmeric, chili and stir
Add potatoes and 1cup water
Allow to boil till potatoes are cooked
Add eggplant and boil till most of the water evapourates leaving a pasty sauce
Add ground peanuts and keep stirring for 5 min
Garnish with chopped cilantro
Serve with Rice Bhakari or Naan

This recipe is for Nupur's RCI June: Maharashtrian Cuisine!