Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy
A Maharashtrian Style gravy recipe, Vaangi Shimla Mirchi Bhaji Recipe is made with brinjals and capsicum cooked in a tomato onion gravy. Serve this along with another Maharashtrian bread of Ghavan or Bhakri or even Rotis for a delicious weekday lunch.
Vaangi Shimla Mirchi Bhaji Recipe is the Marathi name for Brinjals Capsicum Mix Vegetable.
This vegetable is made using minimum oil as well as least spices. Though this vegetable may look slightly similar to Bhogichi Bhaji, it tastes completely different from the later! This gravy has a unique flavour, with the capsicum flavour having the upper hand, which actually blends very well with the sweetness of the Surti Vaangi.
If you like this recipe of Vangi Shimla MIrchi Bhaji, here are a few more Vaangi Recipes
- 3 Brinjal (Baingan / Eggplant) , Small Purple ones
- 1 Potato (Aloo) , chopped in cubes
- 1 Green Bell Pepper (Capsicum) , chopped in cubes
- 2 Onions , finely chopped
- 1 Tomato , finely chopped
- 4 cloves Garlic
- 1/2 inch Ginger
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Byadagi Chilli Powder
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Garam masala powder
- Salt , to taste
- Coriander (Dhania) Leaves , for garnishing For The Tempering :
- 1 tablespoons Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
How to make Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy
To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes. Immerse the cubed brinjals in clean water till further use to prevent them from turning black.
Peel the potatoes and cube them. Immerse in clean sufficient water till further use.
Grind the garlic and ginger to a fine paste in a mixer and keep aside.
Place a kadai on medium heat and add the oil to it.
Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
Saute for a minute and add the chopped onions. Saute till onions turn translucent.
Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder.
Saute until the raw smell of the spices and ginger garlic paste go away.
Add the cubed potatoes and mix well. Add sufficient water to immerse the potatoes and bring to a boil. Cover and cook for about 8-10 minutes.
Now add the chopped capsicum and the cubed brinjals. Saute and cook covered for few more minutes.
When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder. Mix well and cover with a lid.
When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl.
Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served.
Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy is part of the Indian Curry And Gravy Recipe Contest