Vangyachi Bhaji or Vangi Bhaji is a lightly spiced, sweet and tangy dry preparation made with eggplants, spices, jaggery and ground peanuts. Best served with roti, chapati or paratha.
Rinse and then quarter the vangi (baingan or eggplants) if they are small or else chop them into medium-sized pieces.
Place them in salted water for 15 to 20 minutes.
Warm 2 tablespoons of water and add 1 teaspoon of tamarind in it.
Soak the tamarind in the water for 20 to 25 minutes.
Squeeze the tamarind pulp from the soaked tamarind in the soaked water and set aside.
Roast the peanuts on a pan till they become crisp and have a few black spots on them.
Once they cool down, grind the peanuts to a powder in a coffee grinder or in a mortar-pestle and set aside.
Making vangi bhaji
Heat oil in a pan. Crackle the mustard seeds first on low heat.
Add the asafoetida and turmeric powder. Stir to mix.
Next add the strained vangi (aubergines) and tamarind pulp. Stir and then cover the pan.
Simmer on a low heat for 4 to 5 minutes. Do check in between and stir.
Remove the lid and add red chili powder, goda masala/black masala, jaggery and salt.
Stir and then cover the pan and let the brinjals cook till soft.
Do check in between and give a stir.
If the mixture looks dry, then sprinkle some water if required.
Once the brinjals are tender, add the peanut powder and sauté for 1 to 2 minutes.
Check the taste and add more salt, red chili powder, goda masala or jaggery if required
Lastly add grated coconut and coriander leaves. Give a final stir.
Serve Vangyachi Bhaji hot with chapati, phulka or as a side dish with dal and rice.
Notes
Both small-sized or medium-sized eggplants or brinjals work well. But do not make the recipe with the large variety of eggplants that is used to make Baingan Bharta or Vangyache Bharit.
Easily adjust the spices and seasonings as needed. I do not make this dish spicy, but you can add a bit more red chilli powder.
Use any neutral flavored oil or can also use peanut oil.