Maharashtrian Style Vangi Batata Rassa

This is a simple recipe for the popular Maharashtrian dish; the Vangi Batata Rassa, which is a wholesome and filling main course preparation of Vangi, Baingan in Hindi and Egg Plant or Bringals in English and Potatoes. The recipe given is a basic method for the preparation of the Rassa, which can be modified to suit the taste of the family.

About quarter kilograms Seedless Baingan [Vangi in Marathi]
Two large Onions
Two large Potatoes
A fistful of Dried Coconut [roasted and fried until dark brown in color and then grounded to a paste]
One teaspoon Red Chili Powder [Lal Mirch]
One teaspoon Black Curry Masala
A pinch of Hing [[Asafoetida], Haldi [Turmeric Powder] and Mohari [Mustard Seeds] for the Fodni
A Small quantity of Chinch-Gul [Dried Tamarind and Jaggery]
Salt as per taste
A large cooking spoon of Refined Cooking Oil
A couple of tablespoons of Cut Coriander

Clean, peel and cut the Baingan and Potatoes in large square pieces and slice the Onions and keep aside.
Heat the Oil in a utensil, add the Hing, Haldi and Mohari and then add the Potato Pieces, and cook on a medium flame until they are slightly cooked.
Then add the cut Pieces of the Baingan, the Sliced Onions ans Salt as per taste and cover the utensil with a lid and cook on medium flame until cooked.
Add water according to the amount of Rassa [Curry] you need and accordingly add the Lal Mirch, Black Masala, Chinch-Gul and Dried Coconut Paste.
Decorate with Coriander and Serve.

We add the Potatoes Piece first because it takes more time for them cook than the Onion and Baingan Pieces.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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