Baby Indian eggplants are small round/oval shaped vegetables that are dark purple in color. But regardless of their miniature appearance, these eggplants are also quite tasty! This variety of Asian eggplant is about the size of a golf ball & has a hardier texture than its counterparts.

These eggplants are a wonderful source of dietary fiber, potassium, Vitamin C and Vitamin K. They also contain many antioxidants, which neutralize free radicals in the body and protect the cells from damage.

My Maharashtrian Baby Eggplant & Potato Curry is a delicious combination of eggplant, potatoes, warm spices & lovely aromatics. You can find these lovely baby eggplants in most Indian store & very easily in any Asian store.

Again, I don’t bother to peel my potatoes – just give them a good scrub ☺.


MAHARASHTRIAN BABY EGGPLANT & POTATO CURRY (Vangi Batatachi Bhaji)

Ingredients:

6-8 baby Indian eggplants
1 large potato, cut into wedges or planks
1 large onion, roughly chopped
2-3 large garlic cloves, roughly chopped
1” piece of ginger, peeled & roughly chopped
2-3 small green Thai chilies, to taste
½ cup grated coconut
2 tbsp unsalted roasted peanuts, lightly toasted
salt & pepper, to taste
juice of ½ lemon
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
1 tsp ground coriander powder
1 tsp kala or goda masala (you can use garam masala)
1 tsp black mustard seeds
½ tsp cumin seeds
3-4 dried red chilies
6-8 fresh curry leaves
pinch of asafetida (hing)
2-3 tbsp oil (coconut, vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

Trim and prepare the eggplants just before use, cut them partially into halves/quarters (depending upon their size) and set aside until needed. Also, cut the potatoes just before use & keep them in a bowl of cool water to prevent browning/oxidation.

Using a blender or food processor, combine the onion along with the garlic, ginger, green chilies, coconut, peanuts, lemon juice, salt & pepper. Grind everything together into a smooth puree/thick paste adding a little water as needed. Set aside until needed.

In a large deep skillet or wok on medium heat, add 2 tbsp of the oil. When hot, add the spices (turmeric, red chili powder, ground coriander powder, kala masala). Let cook for about a minute or two. Next, increase the heat to medium high & add in the potatoes. Let cook for a couple of minutes & then add in the baby eggplants. Stir-fry for a few minutes until the eggplants become slightly soft. Now add in the ground onion/coconut puree & mix well to combine. Then reduce the heat to low, cover & let cook for about 5-8 minutes or until the eggplants are soft & the potatoes tender. Do not overcook! This dish traditionally has a thick sauce or gravy but feel free to add water as needed until your preferred consistency is reached. Transfer to a pretty serving dish. Lastly, garnish with the freshly chopped cilantro leaves, serve with fresh chapatis and fragrant Basmati rice.


VARIATIONS:

This basic Maharashtrian style curry can essentially be made with any vegetable of your choosing or combination of vegetables. Try it with sweet potatoes, parsnips, cauliflower, mushrooms, green peas, carrots, pumpkin, zucchini, baby corn…



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