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Vangyachi Bhaji
4 serving
Also known as
'Vangi Bhaji'.
A Maharashtrian eggplant dish.
Ingredients
- 1/2 tsp. Mustard Seed
- 2 Tbsp. Oil
- 1/4 tsp. Ground Turmeric
- 1/8 tsp. Asafoetida
- 300 g Eggplant, cut to bite size pieces, submerged in salt water
- 2 tsp. Tamarind Concentrate
- 2 tsp. Kala Masala
- 1/2 tsp. Chile Powder
- 1/2 tsp. Salt, as needed
- 1 Tbsp. Jaggery, ground
- 2 Tbsp. Roasted Peanut, ground
- 1 Tbsp. Grated Coconut
- 1 Tbsp. Cilantro, chopped
Instructions
Instructions
5 minutes
1.
1.
In a large pan over medium heat, fry mustard seeds in oil until crackling.
5 minutes
2.
2.
Add turmeric and asafoetida, stirring to dissolve. Immediately add the eggplant and tamarind, stirring to incorporate. Simmer over low heat 5 minutes, stirring occasionally.
10 minutes
3.
3.
Add chile powder, masala, jaggery, and salt, stirring to incorporate. Cover and continue to cook until eggplant is soft, stirring occasionally and adding some water if too dry.
2 minutes
4.
4.
Add the ground peanuts, stir, and fry briefly.
5.
Adjust salt and spices, stir in coconut and cilantro, and serve.
Made with Indian eggplants, 1 Tbsp. tamarind concentrate, garam masala, brown sugar instead of jaggery, dried coconut, and no cilantro. This is very good, but quite potent on it's own (possibly a touch too much tamarind). Served with rice, this is delicious. The sour of the tamarind goes very well with the spices and peanuts.