If you refuse to eat brinjals, here’s a recipe that will change your attitude towards this immensely nutritious vegetable. Vangyachi bhaji is a Maharashtrian dish which is made using brinjals, which are a rich source of potassium, dietary fibre, protein, Vitamin C, iron, Vitamin B6 and magnesium and hence is extremely beneficial for health.
Ingredients: 300 gms eggplant, 1 tsp tamarind deseeded and soaked in 2 tbsp. warm water, 2 tsp kala masala, 2 tbsp. peanuts, 1 tbsp. grated coconut, 1 tbsp. powdered jaggery, ½ tsp chilli powder, chopped coriander leaves, 2 tbsp. oil, ½ tsp mustard seeds, ½ tsp turmeric powder, a pinch of hing.
1. Rinse and chop the eggplants into medium sized plants and place them in salted water for about 20 minutes.
2. Squeeze out the pulp from the soaked tamarind and set is aside.
3. In a pan, heat the peanuts till they are golden and crisp. On cooling, grind them into a fine powder and set them aside.
4. Heat oil in a pan and splutter the mustard seeds. Add the turmeric powder and hing and sauté for a few seconds.
5. Add the chopped brinjals and tamarind pulp and cook for about 4-5 minutes. Cover the pan to let the brinjals cook.
6. Remove the lid and add the spice powders and stir well.
7. When the brinjals are done, add the peanut powder and stir well. Saute for a couple of minutes.
8. Add the grated coconut and coriander leaves and stir well.
Your Vangyachi Bhaji is ready and can be served with chapattis or dal and rice. Easy and simple, this dish is absolutely delicious and worth a try. So what is stopping you? Go on and try it out today!