Saoji style Wangya Batata bhaji
A true gem from Nagpur, this Saoji-style Wangya Batata Sabzi combines tender brinjals and potatoes with an intensely aromatic and hot spice blend. Slow-cooked in a velvety, dark gravy, it delivers a deliciously fiery depth, this dish pairs perfectly with jowar bhakri, chapati, or rice
Cuisine
Indian
Servings
3-4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- Potatoes (diced)– 2 cups
- Thorn Brinjal (Diced) – cups
- Garlic – 3 tbsp
- Ginger – 2 tbsp
- Onion (Medium) – 1 (Finely chopped)
- Goosebumps Saoji Masala – 2 heaped tsp
- Goosebumps Cumin Seeds – 1/4 tsp
- Coriander powder – 1 tbsp
- Black Mustard seeds - 1/4 tsp
- Asafetida – 1/4 tsp
- Curry Leaves – 10-12 nos
- Turmeric powder – 1/ tsp
- Coriander leaves – 2 tbsp (Chopped)
- Oil – 3 tbsp
- Salt– to taste
Directions
- Heat oil in a pan, add mustard seeds cumin seeds, ginger, garlic, half the coriander leaves, onion and sauté on medium flame until the onions are translucent.
- Reduce flame, add asafetida, turmeric, curry leaves and sauté for a couple of minutes.
- Add the potatoes and a little salt and fry this mixture until the potatoes are half cooked.
- Add the brinjal and a little salt, coriander powder, Goosebumps Saoji Masala and sauté this mixture until the masala has coated the brinjal.
- Add water and cook this mixture until the potatoes are cooked and oil has separated from the spices.
6. Garnish with coriander and serve hot.
