(Aubergine & Potato – Dry Vegetable)

Potatoes – 2 nos. (medium sized)
Brinjal – 1 no. (medium sized)
Green chillies – 3 – 4 nos.
Raw Mango powder – ½ tsp.
Coriander and Cumin powder mix – ½ tsp.
Red Chilli powder – ½ tsp.
Mustard seeds – ½ tsp.
Oil – 1 tblsp.
Asafoetida – pinch
Salt – to taste
Coriander leaves – 1 tblsp. (for garnish)


  1. Peel and cut the potatoes into medium sized pieces. Cut the brinjal into medium sized pieces. Wash the cut vegetables thoroughly.
  2. In a kadai, heat oil on a medium flame. When hot, add mustard seeds, chopped green chillies and asafoetida. Allow it to temper.
  3. When the mustard seeds and green chillies start popping, add the chopped potatoes, brinjal, salt and turmeric powder.
  4. Cover the kadai with a water filled thali. The vegetables will cook from the heat emitting from the water in the thali.
  5. Keep stirring the vegetables at regular intervals.
  6. When the potatoes and the brinjal are cooked, remove the water filled thali. Add the raw mango powder, coriander and cumin powder mix and red chilli powder. Mix well and cook for a few more minutes.
  7. Serve hot garnished with chopped coriander leaves.

To serve

Vanghar Batatay Ja Salura can be served for dinner with Phulko. It can also be served as an accompaniment to the main course for lunch or dinner.

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