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.