Vaangi Shimla Mirchi Bhaji Recipe – Brinjal Capsicum Gravy
Description:
Vaangi Shimla Mirchi Bhaji is a delightful Maharashtrian recipe that pairs the earthiness of brinjal (eggplant) with the crunch of green bell peppers (capsicum) in a spicy, aromatic gravy. This vegetarian dish is perfect for a hearty lunch and pairs beautifully with traditional Indian flatbreads like chapati, bhakri, or ghavan. It is simple to prepare and packed with the rich flavors of garlic, ginger, and Indian spices.
Cuisine: Maharashtrian Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
Main Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 3 small (purple), cubed |
| Potato (Aloo) | 1, cubed |
| Green Bell Pepper (Capsicum) | 1, cubed |
| Onions | 2, finely chopped |
| Tomato | 1, finely chopped |
| Garlic | 4 cloves |
| Ginger | 1/2 inch piece |
Spice Mix:
| Ingredient Name | Quantity |
|---|---|
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Byadagi Chilli Powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
Tempering Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
Garnish:
| Ingredient Name | Quantity |
|---|---|
| Coriander (Dhania) Leaves | As needed, chopped |
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Total Time: 70 minutes
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fat | 8 g |
| Fiber | 4 g |
Instructions
Step 1: Prepare the Vegetables
- Wash the brinjals and capsicum thoroughly. Chop them into medium-sized cubes.
- Immerse the cubed brinjals in a bowl of clean water to prevent discoloration.
- Peel the potato, cube it, and keep it immersed in water to avoid browning.
Step 2: Prepare the Ginger-Garlic Paste
- In a mixer, grind the garlic and ginger into a smooth paste. Set it aside.
Step 3: Start the Tempering
- Heat oil in a kadai (deep pan) over medium heat.
- Add mustard seeds to the hot oil and allow them to splutter.
- Add asafoetida (hing) and curry leaves. Sauté briefly until aromatic.
Step 4: Sauté the Onions and Spices
- Add finely chopped onions to the tempering and sauté until they turn translucent.
- Stir in the ginger-garlic paste along with turmeric powder, Byadagi chilli powder, and Kashmiri chilli powder.
- Cook the mixture until the raw aroma of the spices dissipates.
Step 5: Cook the Potatoes
- Add the cubed potatoes to the pan and mix well.
- Pour in enough water to immerse the potatoes.
- Bring the mixture to a boil, cover the pan, and let it cook for 8–10 minutes until the potatoes are partially tender.
Step 6: Add the Brinjals and Capsicum
- Add the cubed brinjals and capsicum to the kadai.
- Sauté the vegetables briefly, then cover and cook for a few more minutes.
Step 7: Add the Tomatoes and Garam Masala
- When the potatoes are nearly cooked, add the finely chopped tomatoes.
- Sprinkle garam masala powder over the vegetables and mix thoroughly.
- Cover the pan and cook until all the vegetables are fully tender.
Step 8: Final Seasoning and Garnish
- Add salt to taste and mix well. Adjust the consistency of the gravy by adding water if required.
- Transfer the prepared Vaangi Shimla Mirchi Bhaji to a serving dish.
- Garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve Vaangi Shimla Mirchi Bhaji hot with soft chapatis, traditional bhakri, or ghavan. For a complete meal, pair it with Dal Palak or steamed rice. This flavorful dish is a comforting addition to any weeknight dinner or festive spread.
Enjoy the harmonious blend of brinjal, capsicum, and Indian spices in this wholesome and nutritious recipe!
