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Popat Vangi Bhaji
| Main ingredients | Broad beans seeds (popat/papdi), Green brinjals, Mustard seeds, Onions, Ginger-garlic paste, Potatoes, Green chillies, Tomato, Kashmiri red chilli powder, Turmeric powder, Kala masala, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetaroian |
Ingredients
- 1 cup broad beans (popat/papdi) seeds
- 4-5 green brinjals (vangi), stems removed and cut into 1 inch pieces
- 3-4 tablespoons oil
- 1 teaspoon mustard seeds
- 2 medium onions, chopped
- Salt to taste
- 2 tablespoons ginger-garlic paste
- 2 medium potatoes, cut into 1 inch pieces
- 3-4 light green chillies, chopped
- 1 medium tomato, chopped
- 1½ tablespoons Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoons kaala masala
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat oil in a kadai, add mustard seeds and once they begin to splutter, add onions and salt, mix and sauté till golden.
- Add ginger-garlic paste, mix and sauté for 30 seconds.
- Add potatoes and broad bean seeds and mix well. Add light green chillies, mix and sauté for a few seconds.
- Add green brinjals and mix. Add tomato and mix well. Add red chilli powder, turmeric powder and kaala masala and mix well.
- Add 1½ cups water and mix. Cover and cook on medium heat for 10-15 minutes.
- Adjust salt, add coriander leaves and mix well.
- Transfer into a serving bowl and serve hot with bhakri.
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