How to make Vangi Ani Batata Rassa -

A spicy and tangy Malvani preparation of brinjals and potatoes in thick gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby Brinjal, Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Vangi Ani Batata Rassa checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Coconut Khara Kozhambu . You can also find more Main Course Vegetarian recipes like Minty Mushrooms Mustard Mushroom Palak Koftas in White Gravy Mushroom Soywadi Masala

Vangi Ani Batata Rassa

Vangi Ani Batata Rassa Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vangi Ani Batata Rassa Recipe

  • Baby Brinjal 8 small

  • Potatoes cut into thick strips 2 large

  • Oil 3 tablespoons

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Bay leaf 1

  • Star anise 1

  • Mace 1

  • Black peppercorns 3-4

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Wash and slit brinjals into four, keeping the stems intact. Grind ginger, garlic, browned onions, poppy seeds, turmeric powder and coriander powder into a fine paste. Heat oil in kadai.

Step 2

Add cinnamon, black cardamom, bay leaf, star anise, mace and peppercorns and sauté. Add ground paste, stir well and sauté till dark brown.

Step 3

Add red chilli powder and garam masala powder and stir well. Add tomatoes, stir well and cook till soft. Add potato strips.

Step 4

Stir, cover and cook for two minutes. Add brinjal, stir and add two cups of water. Mix lightly, cover again and cook till the vegetables are done.

Step 5

Remove lid and add tamarind pulp and salt. Stir and simmer for two minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.