Name: Maharashtrian Vangyachi Bhaji
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Eggplant, vangi/baingan, cut into medium cubes; 2½ tbsp Peanuts, roasted and coarsely ground (danyacha kut); ½ Onion, finely chopped; 2½ clove Garlic, crushed into a rough paste; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; 5 Curry Leaves; ¼ tsp Ground Turmeric; ¾ tbsp Goda Masala, essential for Maharashtrian flavor; ½ tsp Red Chilli Powder; ½ tsp Jaggery, optional, balances the spices; 1 tbsp Cooking Oil, groundnut oil preferred; ½ cup Water; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the oil in a kadhai or heavy-bottomed pan on medium heat.
Add mustard seeds and let them splutter. Add cumin seeds, asafoetida (hing), and curry leaves.
Add the crushed garlic paste. Sauté for 10 seconds until aromatic.
10 sec
Add the finely chopped onions and fry until they turn light brown and soft.
Drain the eggplant (vangi) cubes from the water and add them to the pan. Toss well in the oil.
Add turmeric powder, red chilli powder, and Goda masala. Mix thoroughly to evenly coat the eggplant.
Add salt and the measured water. Bring the gravy to a gentle boil.
Cover the pan and cook on medium-low heat for 8-10 minutes until the eggplant is tender and completely cooked through.
8–10 min
Once the eggplant is soft, fold in the coarsely roasted groundnut powder (danyacha kut) and jaggery. Mix gently.
Simmer uncovered for 2-3 minutes. The groundnut powder will instantly thicken the gravy to a rich consistency.
2–3 min
Garnish with fresh coriander and serve hot.

How to tell it's done

Melt-in-the-mouth soft eggplant pieces coated in a semi-thick, highly textured, and nutty groundnut gravy.

Nutrition

Per serving, from 2 servings.

171kcal

Where the calories come from

Protein4.7 g10%
Carbohydrate12.2 g27%
Fat12.9 g63%

Sugars: 5.4 g
Saturated fat: 1.8 g
Fibre: 4.8 g
Sodium: 590 mg
Potassium: 391 mg
Calcium: 44 mg
Iron: 1.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Coarsely ground roasted groundnuts (Danyacha Kut) is the secret weapon of Maharashtrian daily cooking. It thickens the gravy, adds a nutty sweetness, and balances the heat of the chillies perfectly.

What to serve it with

A deeply comforting daily lunch item, best eaten with Jowar or Bajra Bhakri and a side of raw onion.

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Ingredients