Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy
A vegetarian Maharashtrian Recipes recipe with brinjal (baingan / eggplant) - small purple ones, potato (aloo) - chopped in cubes, green bell pepper (capsicum) - chopped in cubes. Ready in 1h 10m, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
21 steps- 1
To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes
brinjal (baingan / eggplant) - small purple ones(3)potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1) - 2
Immerse the cubed brinjals in clean water till further use to prevent them from turning black
brinjal (baingan / eggplant) - small purple ones(3) - 3
Peel the potatoes and cube them
potato (aloo) - chopped in cubes(1) - 4
Immerse in clean sufficient water till further use
- 5
Grind the garlic and ginger to a fine paste in a mixer and keep aside
cloves garlic(4)inch ginger(1/2) - 6
Place a kadai on medium heat and add the oil to it
- 7
Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves
coriander (dhania) leaves - for garnishingmustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 8
Saute for a minute and add the chopped onions
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1) - 9
Saute till onions turn translucent
onions - finely chopped(2) - 10
Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder
cloves garlic(4)inch ginger(1/2)turmeric powder (haldi)(1/2 teaspoon)byadagi chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 11
Saute until the raw smell of the spices and ginger garlic paste go away
cloves garlic(4)inch ginger(1/2) - 12
Add the cubed potatoes and mix well
potato (aloo) - chopped in cubes(1) - 13
Add sufficient water to immerse the potatoes and bring to a boil
potato (aloo) - chopped in cubes(1) - 14
Cover and cook for about 8-10 minutes
- 15
Now add the chopped capsicum and the cubed brinjals
brinjal (baingan / eggplant) - small purple ones(3)potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1) - 16
Saute and cook covered for few more minutes
- 17
When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)byadagi chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 18
Mix well and cover with a lid
- 19
When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl
brinjal (baingan / eggplant) - small purple ones(3)salt - to taste - 20
Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1)coriander (dhania) leaves - for garnishingsprig curry leaves(1) - 21
Serve Vaangi Shimla Mirchi Bhaji along with Chapatis or Bhakri or Ghavan along with Dal Palak for a delicious weeknight dinner
Rate this recipe
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Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy
A vegetarian Maharashtrian Recipes recipe with brinjal (baingan / eggplant) - small purple ones, potato (aloo) - chopped in cubes, green bell pepper (capsicum) - chopped in cubes. Ready in 1h 10m, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
21 steps- 1
To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes
brinjal (baingan / eggplant) - small purple ones(3)potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1) - 2
Immerse the cubed brinjals in clean water till further use to prevent them from turning black
brinjal (baingan / eggplant) - small purple ones(3) - 3
Peel the potatoes and cube them
potato (aloo) - chopped in cubes(1) - 4
Immerse in clean sufficient water till further use
- 5
Grind the garlic and ginger to a fine paste in a mixer and keep aside
cloves garlic(4)inch ginger(1/2) - 6
Place a kadai on medium heat and add the oil to it
- 7
Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves
coriander (dhania) leaves - for garnishingmustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 8
Saute for a minute and add the chopped onions
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1) - 9
Saute till onions turn translucent
onions - finely chopped(2) - 10
Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder
cloves garlic(4)inch ginger(1/2)turmeric powder (haldi)(1/2 teaspoon)byadagi chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 11
Saute until the raw smell of the spices and ginger garlic paste go away
cloves garlic(4)inch ginger(1/2) - 12
Add the cubed potatoes and mix well
potato (aloo) - chopped in cubes(1) - 13
Add sufficient water to immerse the potatoes and bring to a boil
potato (aloo) - chopped in cubes(1) - 14
Cover and cook for about 8-10 minutes
- 15
Now add the chopped capsicum and the cubed brinjals
brinjal (baingan / eggplant) - small purple ones(3)potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1) - 16
Saute and cook covered for few more minutes
- 17
When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)byadagi chilli powder(1/2 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 18
Mix well and cover with a lid
- 19
When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl
brinjal (baingan / eggplant) - small purple ones(3)salt - to taste - 20
Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served
potato (aloo) - chopped in cubes(1)green bell pepper (capsicum) - chopped in cubes(1)onions - finely chopped(2)tomato - finely chopped(1)coriander (dhania) leaves - for garnishingsprig curry leaves(1) - 21
Serve Vaangi Shimla Mirchi Bhaji along with Chapatis or Bhakri or Ghavan along with Dal Palak for a delicious weeknight dinner
Rate this recipe
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