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Vangyachi Bhaaji (Eggplant preparation)

July 19, 2018

  • Prep: 30 mins
  • Cook: 20 mins
  • 30 mins

    20 mins

    50 mins


1/4 kg small eggplant

1 count ginger

1/4 cup garlic cloves

7-8 count green chili

1 tsp Cumin seeds

1 tsp turmeric powder

1 tbsp Cumin and coriander seeds powder

1/4 cup fresh coriander (chopped)

1 count lemon, Salt, Vegetable oil


Cut eggplant and immerse in water, to prevent blackening

Mash ginger, garlic and chili to form a paste and keep aside

Heat 2 tsp oil in a vessel, then add cumin seeds and turmeric

Add the cut eggplants and cook for 3 minutes with occasional stirring

Add the ginger, garlic and chili paste along with cumin and coriander seed powder, salt and 1 cup hot water. Mix well

Shut the lid and cook at high pressure for 1 whistle, then simmer for 5 minutes

Open the lid and beat the eggplants until a consistent, thick mixture is formed. Add fresh coriander and simmer for 5 minutes

Squeeze lemon on top before eating


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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