Thursday, 13 November 2014

Maharashtrian Style Brinjal & Potato Curry (Vang-Batata Rassa)

A typical Maharashtrian curry, Batata ani Vangyacha Rassa. This curry is made too many styles. This style is used in Kokan belt.


  • Brinjal/Eggplant- 250 gm
  • Potato- 2 med size
  • Onion- 1 med. size
  • Coconut paste- 2 to 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Turmeric powder – ½ tsp
  • Home made masala or malawani masala – 3 to 4 tsp (or 2 tsp chilli powder+2 tsp goda masala)
  • Cinnamon stick- 1 inch piece
  • Asafetida (Hing)- ¼ tsp
  • Greatted jaggery (gud)- ½ tsp
  • Oil- 3 to 4 tbsp
  • Fresh coriander, chopped- ¼ cup
  • Water-  approx ½ cup


  • Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Chop finely onion.
  • Heat oil in a pan or kadai (wok). Add cinnamon stick and onion and sauté till it turns dark brown (but do not burn). 
  • Add hing, turmeric powder and sauté for a while. 
  • Add masala or chili powder, ginger-garlic paste and coconut paste. Sauté till oil comes out from masala.
  • Add brinjal, potato and some water. Mix well and cover with lid. Pour some water on lid. and cook for 5-6 minutes on low heat. 
  • Add salt, goda masala, chopped coriander, jaggery.(if you are using). 
  • Add some water to adjust consistency as per personal choice. Mix well.
  • Continue to simmer this curry for 4 to 5 minutes or until brinjal and potato cooked. You can use pressure pan for cooking.
  • Garnish with coriander. Serve hot with chapati or bhakari.

In some part of Maharashtra, roasted peanut is used. Grind roasted and peeled peanuts into fine powder. Use 1 or 2 tbsp peanut powder + 1 tbsp coconut paste in curry.

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