Vaangi Shimla Mirchi Bhaji Recipe – Brinjal and Capsicum Gravy
Vaangi Shimla Mirchi Bhaji is a popular Maharashtrian vegetarian dish that combines the earthy flavors of brinjal (eggplant) with the slight sweetness of capsicum (bell pepper), all simmered together in a rich, spiced gravy. This comforting, flavorful dish is perfect for pairing with chapatis, bhakri, or rice for a wholesome meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 3 small purple ones (chopped into cubes) |
| Potato (Aloo) | 1 medium-sized (peeled and chopped into cubes) |
| Green Bell Pepper (Shimla Mirchi) | 1 (chopped into cubes) |
| Onions | 2 medium-sized (finely chopped) |
| Tomato | 1 (finely chopped) |
| Garlic | 4 cloves (finely ground) |
| Ginger | ½ inch piece (finely ground) |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Byadagi Chilli Powder | ½ teaspoon |
| Kashmiri Red Chilli Powder | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | For garnishing |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | ½ teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time:
35 minutes
Cooking Time:
35 minutes
Total Time:
70 minutes
Servings:
4
Cuisine:
Maharashtrian
Course:
Lunch/Dinner
Diet:
Vegetarian
Instructions:
1. Prepare the Vegetables:
- Begin by washing the brinjal (eggplant) and capsicum (bell pepper) thoroughly. Chop the brinjal and capsicum into small cubes. To prevent the brinjal from turning black, immerse the cubed pieces in a bowl of water and set aside.
- Peel the potato and chop it into small cubes. Immerse them in water as well until you are ready to use them.
- Finely chop the onions and tomatoes, and grind the garlic and ginger into a smooth paste using a mixer. Keep them aside.
2. Heat the Oil:
- Place a kadai (wok) or a deep pan over medium heat. Add 1 tablespoon of sunflower oil to it and let it heat up.
3. Temper the Spices:
- Once the oil is hot, add the mustard seeds. Allow them to splutter.
- Next, add the asafoetida (hing) and curry leaves to the pan. Let them sauté for about a minute to release their aroma.
4. Sauté Onions and Spices:
- Add the finely chopped onions to the pan and sauté them until they turn translucent.
- Stir in the ginger-garlic paste and cook for another 2-3 minutes. Add the turmeric powder, Byadagi chilli powder, and Kashmiri red chilli powder. Sauté the mixture until the raw smell of the spices and ginger-garlic paste fades away.
5. Add Potatoes:
- Add the cubed potatoes to the pan and mix well with the spices. Pour in enough water to just cover the potatoes. Bring the mixture to a boil, then lower the heat. Cover the pan and let the potatoes cook for about 8-10 minutes until they are half-cooked.
6. Add Capsicum and Brinjal:
- Once the potatoes are partially cooked, add the chopped capsicum and brinjal. Stir gently, making sure the vegetables are evenly coated with the spices. Cover the pan and cook for another 5-7 minutes, allowing the vegetables to soften and cook through.
7. Add Tomatoes and Garam Masala:
- When the vegetables are nearly cooked, add the chopped tomatoes and garam masala powder. Mix everything well and cover the pan again. Allow the tomatoes to soften and blend into the curry, which will thicken the gravy.
8. Final Cooking:
- Continue cooking until all the vegetables are fully cooked, and the oil starts to separate from the gravy. At this point, check the consistency of the gravy. If you prefer a thinner gravy, add a little more water and cook for an additional 5 minutes.
9. Seasoning:
- Add salt to taste and stir well to combine all the flavors.
10. Garnish and Serve:
- Transfer the Vaangi Shimla Mirchi Bhaji to a serving dish. Garnish with fresh chopped coriander leaves for a burst of color and flavor.
- Serve this delicious brinjal and capsicum gravy with chapatis, bhakri (a type of flatbread), or rice. Pair it with a simple dal palak (spinach lentil curry) for a wholesome Maharashtrian meal.
Cooking Tips:
- If you like your gravy slightly spicier, you can adjust the amount of Byadagi and Kashmiri chilli powder according to your taste preferences.
- If you don’t have Byadagi chilli powder, you can substitute it with regular red chilli powder, though the flavor profile might differ slightly.
- For a smoother gravy, you can blend the tomatoes before adding them to the dish. This will give a silky texture to the curry.
- If you’re preparing this dish for a larger crowd, you can easily double the recipe while maintaining the same cooking times.
Why You’ll Love Vaangi Shimla Mirchi Bhaji:
This flavorful Maharashtrian curry brings together a medley of vegetables, all simmered in a well-balanced blend of spices. The combination of earthy brinjal, sweet capsicum, and hearty potatoes creates a delightful, comforting dish that is perfect for any meal. Whether served with flatbreads or rice, it makes for a fulfilling and nutritious lunch or dinner.
Enjoy this flavorful Vaangi Shimla Mirchi Bhaji with your favorite Indian bread or steamed rice for a deliciously aromatic meal that’s sure to please everyone!
