पोपट वांगी भाजी | Popat Vangi Bhaji | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Green brinjals and broad beans seeds come together to make this superb bhaji which is comforting and easy to make.

POPAT VANGI BHAJI

Ingredients

1 cup broad beans (popat/papdi) seeds
4-5 green brinjals (vangi), stems removed and cut into 1 inch pieces
3-4 tbsps oil
1 tsp mustard seeds
2 medium onions, chopped
Salt to taste
2 tbsps ginger-garlic paste
2 medium potatoes, cut into 1 inch pieces
3-4 light green chillies, chopped
1 medium tomato, chopped
1½ tbsps Kashmiri red chilli powder
½ tsp turmeric powder
2 tsps kaala masala
2 tbsps chopped fresh coriander

Method

1. Heat oil in a kadai. Add mustard seeds and once they begin to splutter, add onions, salt and sauté till golden brown.
2. Add ginger-garlic paste and sauté for 30 seconds.
3. Add potatoes, broad bean seeds and mix well. Add light green chillies and sauté for a few seconds.
4. Add green brinjals and mix. Add tomato and mix well. Add red chilli powder, turmeric powder, kaala masala and mix. Add 1½ cups water and mix.
5. Cover and cook on medium heat for 10-15 minutes.
6. Adjust salt, add coriander and mix well.
7. Transfer into a serving bowl and serve hot with bhakri.

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