Vangi Batata Bhaaji Recipe


Eggplants :-   2 nos, long & thin

Potato :-  2 nos

Tomatoes:-  3 nos

Salt :-   as per taste

Red chili powder:-  1 tsp

Coriander powder :-   1 tsp

Garam Masala :-  ½ tsp

Turmeric powder :-  1 pinch

Oil  :- 3 tbsp

Water :-   3 cups

Sugar  :-   ½ tsp

Coriander leaves :- 2 tsp


1)    Take the potatoes and slice it into big cubes. Cut the eggplant. Take the tomatoes and chop finely.

2)    Take oil in the pan, add tomatoes, turmeric powder, salt and cook for 5 mns.

3)    To this add the potatoes, egg plant, all the masala, sugar, water and keep mixing it well.

4)    Cover the ingredients with a lid. Lower the heat. Keep cooking till the vegetables look done.

5)    Garnish it with coriander leaves, and serve it hot with rice or chapati.

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Lasaniya Batata Recipe


Bengal Gram flour  :-   1 cup

Turmeric powder :-    ¼ tsp

Oil   :-  2 tbsp

Red chili powder  :-    ¾ tsp

Yoghurt  :-    ½ cup

Garlic :-   10 cloves, chopped

Cumin seeds :- 1 tsp

Coriander powder  :-  1 tbsp, chopped

Oil :-   as required for frying

Garam Masala powder :-   ½ tsp


1)    Take the potatoes; make a slit in the centre but care should be taken that it should not be split into half.

2)    Heat oil in a pan and keep frying till it is golden brown in color.

3)    Take 2 tbsp of oil in the pan, heat it put cumin seeds and let it splutter.

4)    Put in chopped garlic and fry it but the color shouldn’t change to brown.

5)    Then add the gram flour and keep stirring for good five minutes on low flame.

6)    Put in garam masala powder, coriander powder, turmeric and red chili powder and keep stirring for one minute

7)    Take the ingredients off from the Kadhai and add in yoghurt and pour in little water.

8)    Mix it well and keep frying. Stir it well.

9)    Take the coriander and potatoes and mix it to this.

10)  Keep cooking for close to 15 mns, on a low flame.

11) Garnish it with coriander leaves and serve hot.

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