Vangi Vatana Masala Bhaji.

“Vangi Vatana Masala Bhaji” … simple tasty side dish that goes very well served with roti/ parathas … Yummilicious …

** I had this thin long club shaped green brinjal/ vaingana/ vangi, so tried out this masala dish to serve with simple roti/ chapathi.  As vatana/ green peas are in season now, I stock them in fridge, I noticed that, a small pack had gone unnoticed and the peas in them had sprouted. Added them on too along with onions and tomatoes and got a aromatic bhaji. I have used my favorite Malvani masala powder here along with goda masala another favorite Maharashtrian masala of mine. This combo always gives fantastic results on dishes and I simply love it. Off course if they are not available you can replace with other masala powders which I will mention on recipe below.

** Here is my simple recipe for “Vangi Vatana Masala Bhaji” … my style …

** Wash, wipe dry and cut into one inch sized cubes about 250 gms of green brinjal/ vaingana/ vangi. I have used thin long club shaped vangi available in Mumbai,  you can use any variety, preferable tender green ones.

** Put the cut pieces into a bowl of water until the time you need to use it as it otherwise get discolored (turns brown). Wash, wipe dry and cut into medium sized pieces 1-2 tomatoes and keep them separately aside ready.

** Peel off the skin of 1-2 onions (piyavu/ kanda), cut them into small pieces and keep it aside ready. You should keep all veggies cut and ready before you begin to prepare bhaji for easy access, off course you know that.

** Shell green peas (vatana) and collect about ½ cup of them. Wash and cook in a kadai or vessel or in a micro wave till 80% cooked. Green peas take longer time than brinjal, so I have cooked and added them, as it is easier.

** Note : You can use frozen peas too, in which case you can add them directly once the brinjal is cooked and further cook till all done too. It’s the season of fresh green peas now and I make best use of it when available, the choice is yours.

** Heat 2 tblsp of oil (tel/ tela) in a kadai, add pinch of methi seeds (fenugreek), ½ tsp rai (sasam, mustard seeds), ½ tsp jeera (cumin seeds), fry a bit, add 6-8 karbevu (kadipatta/ curry leaves) and fry for few seconds.

** Add chopped onions and fry til translucent, add large pinch of hing (asfoetida) powder, 2 tblsp of malvani masala powder, 1 tsp of goda masala powder, ¼ tsp haldi (turmeric) powder and fry for 1-2 mins on low heat.

** Note : malvani and goda masala powders are available in almost all stores or online, it is definitely tasty which you can try too, however, you can replace them with any masala powder and garam masala powder too.

** Add the tomato pieces and mix well, cover and cook on heat stirring a few times for 2-3 minutes and then add in the brinjal pieces, mix well, sprinkle water if necessary and cook covered till they are 80% cooked.

** Add in the cooked peas, salt (namak/ meeta) to taste, mix well, sprinkle some water if you find that the bhaji is too dry and then cook covered for another few minutes or till all veggies are cooked well and done.

** You can garnish with handful of finely chopped fresh coriander leaves (kottambari pallo/ dhania), I did not do so, as I did not have them. However, it tastes awesome if done, so does a few leaves of pudina (mint) leaves.

** “Vangi Vatana Masala Bhaji” is done and ready to be served. Tastes excellent served hot with hot roti/ chapati/ parathas. Give this awesome side dish a try and enjoy them with family and friends, sure to be loved by all.

** A very easy and tasty side dish that hardly takes time in preparing, if you have all ingredients and veggies ready. Gives you a change from routine dishes, if you need to carry it in lunchbox see to it that you keep it in dry texture.

** There are many more easy, tasty, traditional and my own concoction of recipes blogged before. Do use the label or search option for bhaji/ upkari and you will find them all, try out those that appeal you and your family.

** I have often mentioned, never fear cooking something new or out of comfort zone. Just adjust spices and seasonings as per your family preferences and you will not go wrong, cooking is easy when you set your heart into it.