Learn how to make Maharashtrian Special Vangi Batata Bhaji at home with Chef Smita on Ruchkar Mejwani.

Vangyachi Sukki Bhaji a spicy and tangy Malvani preparation of brinjals and potatoes in thick gravy. Vangi bhaji or Vangyachi Sukki Bhaji is simple and easy dry curry from Maharashtra made with eggplants, spices and ground peanuts. Eggplant or Brinjal are called as vangi or Vangya in Marathi and baingan in Hindi.
Vangi Batata Bhaji Recipe is slightly sweet and tangy due to the inclusion of Jaggery and tamarind.
Famous among Maharashtrian people Vangi Batata Bhaji use as a side dish with Chapatis or Jowar Bhakris also can use as the side dish with dal-rice.
Watch our video to try Vangyachi Sukki Bhaji at home, and don't forget to share your feedback in the comments section below.
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Ingredients:
4-5 tbsp Oil
3 Potatoes (chopped)
1/2 kg Eggplant (chopped)
7 Green Chillies (slit)
1/2 tbsp Ginger (chopped)
1 1/2 tbsp Garlic (chopped)
6 Spring Onion (chopped)
1/2 tsp Turmeric Powder
Salt
6 Spring Onion Greens (chopped)
1 cup Coriander Leaves (chopped)
1/2 cup Peanuts (crushed)
1/2 Lemon Juice

Method: Let's start with heating up the Oil in the Kadai with Potatoes (chopped), Eggplant (chopped). Let it boil for 2 minutes then add Green Chillies (slit), Ginger (chopped), Garlic (chopped) saute for another 2 minutes and add Spring Onion (chopped), Turmeric Powder, Salt.
Mix it properly then add Spring Onion Greens (chopped) mix it again and add Coriander Leaves (chopped), Salt. Let it cook on low flame for 10 minutes, after 10 minutes add Peanuts (crushed), Lemon Juice and your Vangya Batachi Bhaji are ready to be served.