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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Vangi Ani Val Recipe

11/4 cup sprouted and skinned Val Beans
1 small cubed Eggplant / Brinjal
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
4 tblsp grated Coconut (Nariyal)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
3 tblsp Oil
How to make vangi ani val:
  • Boil the drumsticks until they can be easily opened.
  • Drain and set aside.
  • Heat the oil and saute the mustard seeds with the asafoetida.
  • When the seeds start to pop add the onions and fry till golden.
  • Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
  • Cook over high heat to dry the water.
  • Remove from heat and add coconut and drumsticks.
  • Stir gently and serve hot.