Even when you don’t like brinjal, I’m so certain that this recipe of Vangyachi Bhaji goes to alter that feeling of yours to one thing optimistic. Additionally known as Vangi Bhaji, this Brinjal dish is an easy, simple and attractive dryish-curry made with eggplant (baingan or aubergine or eggplant), floor peanuts and a few spices. That is sometimes the best way this recipe is made in Maharashtra. Therefore, the title too is a regional one. The preparation is evenly spiced, candy and tangy. Thus, makes for a tasty facet dish dal-rice, varan-bhaat and even chapatis. The recipe is vegan too.
What’s Vangyachi Bhaji
Vangyachi Bhaji or Vangi Bhaji is mainly the Maharashtrian time period for a baingan ki sabzi. Eggplant, brinjal or aubergine known as as ‘baingan’ in Hindi and ‘vangi’ or ‘vangya’ (plural) in Marathi languages. And ‘bhaji’ is actually a ‘sabzi’ or ‘vegetable preparation.’ Therefore, the dish is aptly named so.
Along with the brinjals or eggplants (vangya) on this Vangyachi Bhaji recipe, a lot of the components which are used are your typical ones which are accessible at any Indian residence kitchen.
Nonetheless, to provide it an genuine Marathi contact, the dish additionally makes use of the goda or kala masala. If you’re unable to supply it from the market or on-line, check with this recipe of Goda Masala and make this spice powder at residence.
I like to recommend utilizing the goda masala solely, as an alternative of garam masala to have a conventional taste within the dish.
Different components that go within the making of this Vangyachi Bhaji are peanuts, grated coconut and crimson chili powder. You should use both recent or frozen coconut. The record of tempering components are mustard seeds, turmeric powder and asafoetida (hing).
This Maharashtrian model baingan ki sabzi additionally has slight candy and bitter tones, as a result of addition of a little bit of jaggery and tamarind.
These mushy succulent cooked aubergines coated with peanut powder and the spices make for a wonderful facet dish. This recipe can also be a no onion, no garlic recipe and thus as satvik preparation.
Extra on Vangi Bhaji
This Vangyachi Bhaji recipe has been tailored from the cookbook ‘Ruchira Chosen Maharashtrian Vegetarian Recipes” by Kamalabai Ogale. This ebook encompasses a basic assortment of chosen Maharashtrian vegetarian recipes.
If you’re keen on Maharashtrian meals that’s comforting and straightforward to arrange, then this ebook is useful.
The English model is a skinny ebook and never all, however a lot of the on a regular basis Maharashtrian recipes are coated. Nonetheless, when you take into account referring to this English model, then I might solely recommend it to an skilled residence chef.
Since this model of the cookbook has measurements in ‘vati’ (bowl) and never cup measurements, it may be troublesome for anyone or all people to grasp these. However if you’re an skilled one, then you’ll be able to covert these simply and make the dishes.
Aside from this Vangyachi Bhaji, if you wish to check out extra of such Maharashtrian dishes, then you’ll be able to refer to a different cookbook known as “The Important Marathi Cookbook” by Kaumudi Marathe. This ebook has each vegetarian and non-vegetarian recipes.
There may be additionally the Annapurna cookbook which has different regional Indian cuisines along with Maharashtrian delicacies.
This Vangyachi Bhaji goes extraordinarily nicely as a facet dish with Chapati or Jowar Bhakri or Bajra Roti. It’s also possible to serve the bhaji with a dal-rice-pickle mixture. I really love pairing it with the Maharashtrian model Varan Bhaat too.
Please you’ll want to price the recipe within the recipe card or go away a remark beneath you probably have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Vangyachi Bhaji | Vangi Bhaji
Vangyachi Bhaji or Vangi Bhaji is a evenly spiced, candy and tangy dry preparation made with eggplants, spices, jaggery and floor peanuts. Greatest served with roti, chapati or paratha.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Complete Time 40 minutes
Forestall your display from going darkish whereas making the recipe
Rinse after which quarter the vangi (baingan or eggplants) if they’re small or else chop them into medium-sized items.
Place them in salted water for 15 to twenty minutes.
Heat 2 tablespoons of water and add 1 teaspoon of tamarind in it.
Soak the tamarind within the water for 20 to 25 minutes.
Squeeze the tamarind pulp from the soaked tamarind within the soaked water and put aside.
Roast the peanuts on a pan until they develop into crisp and have a number of black spots on them.
As soon as they quiet down, grind the peanuts to a powder in a espresso grinder or in a mortar-pestle and put aside.
Making vangi bhaji
Warmth oil in a pan. Crackle the mustard seeds first on low warmth.
Add the asafoetida and turmeric powder. Stir to combine.
Subsequent add the strained vangi (aubergines) and tamarind pulp. Stir after which cowl the pan.
Simmer on a low warmth for 4 to five minutes. Do verify in between and stir.
Take away the lid and add crimson chili powder, goda masala/black masala, jaggery and salt.
Stir after which cowl the pan and let the brinjals cook dinner until mushy.
Do verify in between and provides a stir.
If the combination appears to be like dry, then sprinkle some water if required.
As soon as the brinjals are tender, add the peanut powder and sauté for 1 to 2 minutes.
Test the style and add extra salt, crimson chili powder, goda masala or jaggery if required
Lastly add grated coconut and coriander leaves. Give a remaining stir.
Serve Vangyachi Bhaji sizzling with chapati, phulka or as a facet dish with dal and rice.
- Each small-sized or medium-sized eggplants or brinjals work nicely. However don’t make the recipe with the big number of eggplants that’s used to make Baingan Bharta or Vangyache Bharit.
- Simply alter the spices and seasonings as wanted. I don’t make this dish spicy, however you’ll be able to add a bit extra crimson chilli powder.
- Use any impartial flavored oil or can even use peanut oil.
Vangyachi Bhaji | Vangi Bhaji
Quantity Per Serving
Energy 205 Energy from Fats 135
% Every day Worth*
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 11g
Vitamin A 83IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.1mg5%
Vitamin C 3mg4%
Vitamin E 5mg33%
Vitamin Ok 5µg5%
Vitamin B9 (Folate) 33µg8%
* P.c Every day Values are primarily based on a 2000 calorie weight loss program.
This Vangyachi Bhaji from the archives first printed in February 2014 has been up to date and republished on December 2022.