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
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
You might also like · Maharashtrian Recipes
Beans and Matki Bhaji Recipe - Beans and Matki Bhaji Recipe
⏱️ 50 min
Kaanole Recipe (Maharashtrian Steamed Wheat Flour Sweet)
⏱️ 50 min
Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala)
⏱️ 30 min
Chakolaya Recipe (Maharastrian Varun)
⏱️ 50 min
Maharastrian Varan Phal Recipe
⏱️ 50 min
Apple Cinnamon Modak Recipe
⏱️ 55 min