Recipe — Vegetable
Bhugi Bhaji
Mixed Vegetable Stir-Fry — Serves 4
Ingredients
| A pinch of asafoetida (hing) | |
| Onion, medium (finely chopped) | 1 |
| Eggplant / brinjal (cut in 1" pieces) | 1 small |
| Potatoes, medium (quartered) | 2 |
| Peas | ½ cup |
| Oil | 2 tbsp |
| Green chillies, finely chopped | 2 |
| Ginger (1" piece), finely chopped | |
| Red chilli powder | ½ tsp |
| Coriander powder | 1 tsp |
| Salt to taste | |
| Water | ½ cup |
| Garam masala | ½ tsp |
| Cilantro to garnish |
Method
Fry onions in oil until light brown, about 10–15 minutes. Add asafoetida and fry for a minute. Add eggplant, potatoes, peas, green chillies, ginger, and all the spices. Fry for 7–8 minutes. Add ½ cup of water and cook until all the vegetables are done.
Sprinkle garam masala. Serve hot, garnished with finely chopped cilantro.