Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Vangi Batata Rassa (Aubergine-Potato Curry)

A classic Maharashtrian weeknight curry — baby aubergines and potato cubes in a goda masala-coconut gravy, thin enough to pour over rice, bold enough to need nothing else. The aubergine and potato absorb the masala to become richly flavoured.

🧺 Ingredients

• 8 small baby aubergines (brinjal), quartered lengthwise, kept connected at stem
• 3 medium potatoes (300 g), peeled and cut into 3 cm cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1 medium onion (100 g), finely chopped
• 1 medium tomato (100 g), finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric; 1.5 tsp red chilli powder; 1 tsp coriander powder; 1.5 tsp goda masala
• 1 tsp salt; 300 ml water
• ¼ cup fresh grated coconut + 3 garlic + 2 green chillies, blended smooth

👩‍🍳 How to make Vangi Batata Rassa

1. Temper and fry base (Heat: medium): Crackle mustard seeds and curry leaves. Fry onion 7 minutes golden. Add ginger-garlic paste — fry 2 minutes. Add tomato — cook 4 minutes. Add all dry masalas — stir 30 seconds. Add coconut paste if using — fry 3 minutes until oil surfaces.
2. Add vegetables (Heat: medium): Add baby aubergines and potato cubes. Stir to coat thoroughly with masala. Add 300 ml water and salt. Stir.
3. Cover and cook (Heat: medium-low): Cover and cook on medium-low for 18–20 minutes until both aubergine and potato are completely tender. Stir every 5 minutes carefully (don't break aubergines).
4. Finish: Uncover last 5 minutes if gravy is too thin. The curry should be medium consistency — thin enough to mix with rice but not watery. Add goda masala. Drizzle coconut oil. Garnish with coriander and lime.

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