Vangi Batata Bhaaji Recipe
Ingredients:
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
Procedure:
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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10.1.11Lasaniya Batata Recipe
Ingredients:
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
Procedure:
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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