Vangyachi Bhaji | Vangi Bhaji » Dassana’s Veg Recipes

Even in the event you don’t like brinjal, I’m so positive 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 a straightforward, straightforward and attractive dryish-curry made with eggplant (baingan or aubergine or eggplant), floor peanuts and a few spices. That is usually the way in which this recipe is made in Maharashtra. Therefore, the title too is a regional one. The preparation is frivolously 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 basically a ‘sabzi’ or ‘vegetable preparation.’ Therefore, the dish is aptly named so.

Along with the brinjals or eggplants (vangya) on this Vangyachi Bhaji recipe, many of the components which might be used are your traditional ones which might be obtainable at any Indian dwelling kitchen.

Nonetheless, to offer it an genuine Marathi contact, the dish additionally makes use of the goda or kala masala. In case you are unable to supply it from the market or on-line, discuss with this recipe of Goda Masala and make this spice powder at dwelling.

I like to recommend utilizing the goda masala solely, as a substitute of garam masala to have a standard taste within the dish.

Different components that go within the making of this Vangyachi Bhaji are peanuts, grated coconut and purple chili powder. You should utilize both contemporary 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 comfortable succulent cooked aubergines coated with peanut powder and the spices make for a wonderful facet dish. This recipe can 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 includes a basic assortment of chosen Maharashtrian vegetarian recipes.

In case you are keen on Maharashtrian meals that’s comforting and simple to organize, then this ebook is useful.

The English model is a skinny ebook and never all, however many of the on a regular basis Maharashtrian recipes are coated. Nonetheless, in the event you take into account referring to this English model, then I’d solely recommend it to an skilled dwelling chef.

Since this model of the cookbook has measurements in ‘vati’ (bowl) and never cup measurements, it may be tough for anyone or everyone to understand these. However in case you are 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’s additionally the Annapurna cookbook which has different regional Indian cuisines along with Maharashtrian delicacies.

This Vangyachi Bhaji goes extraordinarily properly as a facet dish with Chapati or Jowar Bhakri or Bajra Roti. You may also serve the bhaji with a dal-rice-pickle mixture. I really love pairing it with the Maharashtrian model Varan Bhaat too.

Please be sure you charge the recipe within the recipe card or go away a remark under in case you 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

By Dassana Amit

Vangyachi Bhaji or Vangi Bhaji is a frivolously spiced, candy and tangy dry preparation made with eggplants, spices, jaggery and floor peanuts. Finest served with roti, chapati or paratha.

Prep Time 20 minutes

Cook dinner Time 20 minutes

Complete Time 40 minutes

Cook dinner ModeForestall your display screen from going darkish whereas making the recipe

Preparation

• 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 examine in between and stir.

• Take away the lid and add purple chili powder, goda masala/black masala, jaggery and salt.

• Stir after which cowl the pan and let the brinjals prepare dinner until comfortable.

• Do examine in between and provides a stir.

• If the combination seems to be 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, purple chili powder, goda masala or jaggery if required

• Lastly add grated coconut and coriander leaves. Give a closing stir.

• Serve Vangyachi Bhaji scorching with chapati, phulka or as a facet dish with dal and rice.

• Each small-sized or medium-sized eggplants or brinjals work properly. However don’t make the recipe with the massive number of eggplants that’s used to make Baingan Bharta or Vangyache Bharit.
• Simply regulate the spices and seasonings as wanted. I don’t make this dish spicy, however you’ll be able to add a bit extra purple chilli powder.
• Use any impartial flavored oil or may use peanut oil. 

Diet Info

Vangyachi Bhaji | Vangi Bhaji

Quantity Per Serving

Energy 205 Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 11g

Sodium 8mg0%

Potassium 330mg9%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 9g10%

Protein 4g8%

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%

Calcium 23mg2%

Vitamin B9 (Folate) 33µg8%

Iron 1mg6%

Magnesium 37mg9%

Phosphorus 70mg7%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie food plan.

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This Vangyachi Bhaji from the archives first revealed in February 2014 has been up to date and republished on December 2022.