A classic combo makes a yummy vegetable treat.
Yes. Vangi or Baingan or Brinjal, the king of Vegetables when combined with Batata or Aaloo or Potato turns out to be a perfect combo vegetable and can be relished with phulka for lunch or dinner. It is a nice dry vegetable dish that can be packed in lunch box too. The final dish turned out to be lip-smacking that I had to post it despite the fact that I missed clicking 2 -3 images in the process. So apologies right at the start for a few images missed.
INGREDIENTS:
- Vangi – 4, cut in quarters
- Batata – 2, cut in thick slices
- Garlic – 5 cloves, pounded
- MOMmade Haldi Powder – Half teaspoon
- MOMmade Chilli Powder – Half teaspoon
- MOMmade Khandeshi Mazala – 1 tablespoon
- Peanut Powder – 2 tablespoon
- Rai – 1 teaspoon
- Salt to taste
- Oil for frying
In a hot pan, with 1 big spoon of oil, add Rai and let them splutter. Then add the pounded garlic and fry for a few seconds.
Add in the cut Vangi & Batata. Fry nicely for 2-3 minutes and throw in MOMmade Haldi Powder and salt. Mix well frying for another 2 minutes. In a grinder, grind peanut powder, MOMmade Chilli Powder and MOMmade Khandeshi Mazala. (forgot to click this)
Add in the peanut powder mixture and cover without mixing. Let it cook for 5 to 7 minutes till the vangi and batata are properly cooked. Since fried it well earlier, the cooking time reduces. Then lift the lid and give it a nice mix. Turn off the flame.
And the yummy vegetable is ready to be served with hot fulkas or chapati. Carry this fast cooking and tasty vegetable in your tiffin and fill the office lunch with yumminess.
BE YUMMY. BE HEALTHY.
I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.
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