“Vangi (Green Brinjal/ Vaingana)- Tomato Bhaji” served with Nachani- Atta Poori … there are varieties of dishes served with poori … here is another simple, yet delicious one for a tasty meal … Yummilicious …
** Poori Bhaji is every Indians favorite combo dish and there are plenty of combinations prepared in each home. Times have changed and poori bhaji that was almost a weekly affair stepped down to being once a fortnight, further slipped to once a month and recently in many homes it has almost comes to a stop. I always wonder were are those good days gone when we just enjoyed a few poories without worrying about other issues and trust me we were much healthier than now when we think twice before putting anything in our mouth.
** Well, I can’t resist much on fried dishes and though I have cut down on them drastically, I have not stopped it completely. I guess with changing times we have to curtail our desires after all when it comes to health, it is not something that can be bought, only we can do it for ourselves. So the wise thing would be to enjoy in limits from the very beginning there by making it a lifetime habit for all in the family. Prepared this spicy bhaji with just two veggies, brinjal and tomato and it was awesome, tastes great served with poori or roti.
** Here is my own simple recipe for “Vangi (Green Brinjal/ Vaingana)- Tomato Bhaji” … my style, tastes awesome with poori/ roti …
** Heat 1 tblsp oil (tel/ tela) in a thick bottomed kadai or pan, when hot lower the heat to medium and add 1 tsp chana dal (bengal gram dal), 1 tsp urad dal (black gram dal), ½ tsp jeera (cumin seeds), ½ tsp mustard seeds (sasam/ rai) and let fry until the dals turn slightly in color. Now lower the heat and add 8-10 fresh curry leaves (kadipatta/ karbevu), ½ tsp haldi (turmeric) powder, ½ tsp hing (asafoetida) powder, ¼ tsp of kashmiri red chilly powder and fry for a few seconds.
** Wash and cut one large sized vangi (green brinjal/ vaingana/ badanekayi) into 2 inch length thick pieces, add them to the above ingredients and mix well. Cook covered on low heat for about 5-8 minutes stirring a few times in between. Once the brinjal is cooked 50% add 1 tblsp of malwani masala powder or any other curry masala powder, ½ tsp goda masala powder or garam masala powder and salt (namak/ meeta) to taste. Mix well and let cook further for another 2-3 minutes.
** Wash, wipe dry and cut 2 large sized tomatoes lengthwise into thick pieces. Add it to the above along with 1-2 tsp of jaggery powder (goda/ gud/ bella), mix well and let cook covered stirring a few times in between until done. There is no need to add in any water while cooking this dish as the brinjal and tomatoes itself give out enough water for cooking this dry bhaji. However, if you want it softer in consistency then you can add in a little bit of water, mix well and cook to desired texture.
** “Vangi (Green Brinjal/ Vaingana)- Tomato Bhaji” is done and ready to be served. Tastes best served hot with poori/ roti/ chapati/ paratha/ dosa for breakfast or lunch. I served it with nachani- atta poori and it was a fantastic combination though you can serve it with any other dish of your preference. The sweetish tinge in the dish along with the spicy level makes it that much more delicious, do try out this simple, tasty and quick to prepare dish and enjoy with your family and friends, its sure to be loved by all at home.
** Including nachani/ ragi/ finger millet flour while kneading dough for poori along with atta/ wheat flour or in any other way is one of the best way to increase the nutrient level of the dishes as nachani is an excellent source of calcium much needed for all especially growing children. If you do not want to prepare deep fried poori, you can prepare roti or parathas with the same dough or you can prepare a few poories for taste and the remaining dough as roti too, that way you can stick to your healthy regime.
** For “Nachani- Atta Poori” you can check out the link shared below or if you want to try out any other poori or roti I have included a few links for the same too ….
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Thanks.