Vaangi Batata Bhaaji

Eggplant and potatoes cooked with spices and peanut powder


  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • Pinch of asafoetida
  • 1 ⁄2 tsp turmeric
  • 1 medium onion, cut in small dice
  • 1 sprig fresh curry leaves
  • 1 medium eggplant, cut in large dice
  • 4 medium potatoes, cut in large dice
  • 1 teaspoon red chilli powder
  • 2 teaspoons cumin-coriander powder
  • 2 teaspoons goda masala (or garam masala)
  • 1 ⁄4 cup roasted peanut powder
  • Salt to taste
  • 2 -3 tbsp crushed jaggery
  • Minced fresh cilantro for garnish


  1. Heat oil in a pan. Temper it with mustard seeds, asafoetida, turmeric powder.
  2. Give a quick stir and immediately add onion and curry leaves.
  3. Saute the onions on medium heat until translucent, about 4-5 minutes.
  4. Stir in eggplant, potatoes. Stir well.
  5. Add red chilli powder, cumin corinader powder, goda masala and roasted peanut powder
  6. Add salt to taste and crushed jaggery.
  7. Cover and cook until the vegetables are tender. Garnish with a large handful of minced fresh cilantro.
  8. Let it rest for at least 20 minutes before serving with roti or rice.

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