Chawli Vangi Batata Bhaji (Traditional Cow Peas with Brinjal and Potatoes)

Name: Chawli Vangi Batata Bhaji (Traditional Cow Peas with Brinjal and Potatoes)
Total time: 25200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Cow Peas / Chawli; 4-5 Small Purple Brinjals; 2 Medium Sized Potatoes; 1 Medium Sized Onion; 1 tsp Ginger Garlic Paste; 1/2 tsp Turmeric Powder; 1/2 tsp Cumin and Asafoetida Each; 2 tsp Red Chilli Powder; 1 tsp Cumin and Coriander Powder; 1 1/2 tsp Pachkalshi Masala (Traditional Masala by the Caste with the Same Name); 2 tsp Salt (As per Taste); 2 tsp Jaggery Powder; 2-3 tbspn Oil to Cook

Yadnya Desai @Kitchen_Yadnya

Mumbai

Making a Maharashtrian-style Chawli Vangi Batata Bhaji (black-eyed peas, eggplant, and potato curry) is incredibly simple. This rustic, flavorful dish usually relies on a traditional masala called as "Pachkalshi masala".

This vegetable is traditionally made during the function of "Mandav modya", i.e the breaking of the mandap on the last day of the wedding festivities. #CA26

Yadnya Desai @Kitchen_Yadnya

Mumbai

This vegetable is traditionally made during the function of "Mandav modya", i.e the breaking of the mandap on the last day of the wedding festivities. #CA26

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Ingredients

1 hr + soaking time: 5-6 hrs or overnight

4 servings

250 gmsCow Peas / Chawli
4-5Small Purple Brinjals
2Medium Sized Potatoes
1Medium Sized Onion
1 tspGinger Garlic Paste
1/2 tspTurmeric Powder
1/2 tspCumin and Asafoetida Each
2 tspRed Chilli Powder
1 tspCumin and Coriander Powder
1 1/2 tspPachkalshi Masala (Traditional Masala by the Caste with the Same Name)
2 tspSalt (As per Taste)
2 tspJaggery Powder
2-3 tbspnOil to Cook

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Steps

1 hr + soaking time: 5-6 hrs or overnight

1

Soak the cow peas for 5 to 6 hrs (overnight for better results). Finely cut the onion. Dice the potatoes and slit the brinjal from the crown side in 4.
2

Heat oil in a thick bottomed vessel and add the cumin. Let it splutter, then add asafoetida. Add the onions and saute it till it turns pinkish in colour. Add the ginger garlic paste and saute till the raw smell vanishes.
3

Add the cow peas and saute for a while. Cover the vessel for 5 minutes. This enhances the cooking time for the cow peas. Add the slit brinjals and diced potatoes and again saute it for 5 minutes.
4

Add all the spices except for the salt. Add jaggery and coconut and saute till it gives a flavourful smell.
5

Add water and simmer. Cook till the cow peas are soft. Add salt as per the taste. Adding salt at the last enables the cow peas to cook faster.
6

Garnish with coriander and serve hot with chapatis.

Tips

You can optionally cook this in the pressure cooker but by doing this, the nutrients are lost. Hence I prefer cooking all the lentils in a thick bottomed vessel.

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