Wang Batatyachi Masaledar Bhaji - Spicy Vegetable Made From Brinjal And Potato (vangyachi bhaji, vangyachi bhaji recipe, vangyachi bhaji recipe in marathi, vangyachi bhaji in marathi, vangyachi bhaji in english, vangyachi bhaji kashi karaychi, vangyachi bhaji maharashtrian style, gavakadil vangyachi bhaji, vangyachi bhaji marathi, vangyachi batata bhaji, Vangyachi Bhaji recipe, vangi batata bhaji, vangi batata sukhi bhaji, vangi batata bhaji recipe in marathi, vangi batata masala is prepared using, vangi batata bhaji maharashtrian)

Wang Batatyachi Masaledar Bhaji

Wang Batatyachi Masaledar Bhaji

Links To Read Blog In Other Languages On Wang Batatyachi Masaledar Bhaji :

वांग बटाट्याची भाजी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Wang Batatyachi Masaledar Bhaji (Spicy Vegetable Made From Brinjal And Potato) is a spicy and savoury in taste. In Kokan region, Wang Batatyachi Masaledar Bhaji or Spicy Vegetable Made From Brinjal And Potato is specially made to be eaten with bhakari made from rice or ragi flour or chapati made from wheat flour. Most people do not like brinjal, so if you add potato to brinjal while cooking it, then everyone likes to eat the same vegetable. Salt, spice in vegetable and hot spice used in meals, which are famous in the Konkan region, enhance the taste of vegetable. In Kokan, Wang Batatyachi Bhaji is also made by adding vatan (In Kokan, we say vatap for vatan that means mixture), adding vatan to Wang batatyachi bhaji makes the taste of vegetable even better. In Konkan region, Wang Batatyachi Bhaji is a famous vegetable which is made without adding vatan is known as Wang Batatyachi Masaledar Bhaji or Spicy Vegetable Made From Brinjal And Potato.     

Speciality :

The main speciality of Wang Batatyachi Masaledar Bhaji is that only vegetables like brinjal and potato are used in this vegetable, thus saving extra cost of any other vegetable. The flavor of the Wang Batatyachi Bhaji can be further enhanced by using the spices and ingredients available at home. Wang Batatyachi Masaledar Bhaji are quick to steam, so it doesn't take long to cook. Wang Batatyachi Masaledar Bhaji, which is made in a very short time. If there is a lack of time, Wang Batatyachi Masaledar Bhaji can be a good and delicious plan for breakfast or lunch.

Ingredients :

1) Oil
2) Mustard Seeds
3) Seven To Eight Curry Leaves
4) Four To Five Finely Chopped Garlic Cloves
5) Finely Chopped Half Piece Of Ginger
6) One Finely Chopped Onion
7) Turmeric
8) Spice
9) Hot Spice
10) Salt
11) Four To Five Brinjals
12) Seven To Eight Potatoes
13) Cilantro

Procedure :

1) To make Wang Batatyachi Masaledar Bhaji or Spicy Vegetable Made From Brinjal And Potato, first prepare all the ingredients required for cooking. First, wash four to five brinjals and seven to eight potatoes with water, so that the soil on the skin of the brinjals and potatoes will wash away. Then remove four to five brinjal stalks and cut them into medium sized pieces with the help of a knife. Then peel the skin of potatoes and cut the potatoes into medium sized pieces with the help of a knife. Soak all the brinjal and potato pieces in a large pot with water. Soaking the brinjal and potato pieces in water will not make the brinjal and potato pieces reddish in color and also remove the excess starch from the potato pieces.
2) Once we done with making medium sized pieces of brinjal and potato, it becomes very easy to make spicy vegetable of brinjal and potato.
3) Then turn on the flame of a gas and put a big vessel over it. When the vessel is well heated, add ten to twelve teaspoons of oil, then over low flame, add half a teaspoon of mustard seeds. After frying mustard seeds properly in oil, the scent of mustard seeds will waft. Then add seven to eight curry leaves. Add four to five finely chopped garlic cloves and finely chopped half piece of ginger immediately after frying mustard seeds and curry leaves.
4) After frying all the bursting properly the aroma of garlic and ginger will waft and then add one finely chopped onion in it.
5) Fry all the bursting properly. Fry the onion properly in oil till it turns red. Remove the water from the medium sized pieces of brinjals and potatoes soaked in pot water on the other side until the onion turns red.
6) Once onion turns red in oil, add a pinch of turmeric powder, two teaspoons of spice and half a teaspoon of hot spice. (Note : For those who do not like to eat more hot and spicy foods, to make vegetable little spicy they can add spice less than two teaspoons and hot spice less than half teaspoon in the vegetable as per your liking. ) Immediately after this, add the water removed medium sized pieces of brinjals and potatoes from the pot to this bursting. While adding brinjal and potato pieces, take special care that there will be no water in it, as the pieces of brinjals and potatoes will cook well on steam, so do not add water in it for cooking brinjal and potato vegetable.
7) After that add salt to taste and fry all the vegetable properly so that all the bursting, tumeric, spice, hot spice and salt will be right everywhere to brinjal and potato pieces. Next, over medium flame, cover the vessel to cook pieces of brinjal and potato vegetable. Then after three to four minutes, carefully open the lid of the vessel and now you can see vegetable looses water that means brinjal and potato pieces in vegetable are not cooked well, then fry the vegetable with the help of a spoon. Then cover the vessel again to cook the vegetable over steam.
8) After this turn the gas over a low flame, as it does not take long to cook the brinjal and potato vegetable over steam. If you cook pieces of brinjal and potato vegetable over a medium or a high flame, then the vegetable will get scorched. To not get scorched, keep the vegetable on low flame for cooking. After five to ten minutes, carefully open the lid of the vessel, now you can see the water in it gets evaporated and the vegetable will waft a pleasant aroma, as brinjal in the vegetable cooks quickly on steam so it looks soft, then make sure that the brinjal and potato pieces are cooked or not by cutting the brinjal and potato pieces with the help of spoon. If the brinjal and potato pieces are easily cut, you can make sure that the vegetable is cooked properly. When the brinjals and potatoes are cooked through, turn off the gas and then add some finely chopped cilantro over the vegetable.
9) In this way, just in ten to fifteen minutes, hot, spicy and delicious dish of Vang Batatyachi Masaledar Bhaji or Spicy Vegetable Made From Brinjal And Potato will be ready to eaten with hot bhakari or chapati. 

Taste :

Spicy And Savoury