Recipe: Perfect Eggplant curry/ Vangi Bhaaji/ Brinjal curry

Eggplant curry/ Vangi Bhaaji/ Brinjal curry. Eggplant absorbs every flavour you put with it - especially when you first start cooking. So if you start with onions, the eggplant will mostly taste of onions. It'll soak up all the oil from your curry paste, so be ready to add a little more oil if needed.

To pair up with my Amti dal, I prepared this Vangyachi Bhaji or Brinjal Curry. This is a Maharashtrian style brinjal or eggplant curry with bursting flavors. Put the eggplant pieces into a strainer and sprinkle liberally with salt. You can cook Eggplant curry/ Vangi Bhaaji/ Brinjal curry using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Eggplant curry/ Vangi Bhaaji/ Brinjal curry

1. Prepare 300 grms of - Brinjal/Vangi Cut into Cubes.
2. It's 1 of Small Onion (finely chopped).
3. You need 1 of Medium Tomato (finely chopped).
4. It's 2 tbsp of Coriander Leaves.
5. Prepare 2 tbsp of Roasted Groundnut Powder/Peanut powder (optional).
6. It's 2 tbsp of Red Chilli Powder.
7. It's 1/2 tsp of Turmeric Powder.
8. It's 1 tsp of Coriander Powder.
9. Prepare 1/2 tsp of Garam Masala.
10. Prepare 1 tsp of Salt.
11. You need 1/2 cup of water.

Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. brinjal tomato curry recipe eggplant tomato curry with a detailed photo and video recipe. an easy and tasty south indian curry recipe made with eggplant, tomato and assorted spices. the recipe hails from the south indian cuisine, particularly from the andhra or telugu cuisine and is known for its tangy and spicy taste. it is generally made and served with roti or. Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn't complicated either we just have to cook the masala well and use oil little on generous side for this curry.

Eggplant curry/ Vangi Bhaaji/ Brinjal curry step by step

1. In a large bowl, add all the above ingredients other than Oil and water..
2. Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients..
3. Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes..
4. Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame..
5. Eggplant curry is ready to serve as sides with rice or Chapatti..
6. Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC..

In India, eggplant is referred to as brinjal and known as 'vangi' in the Marathi language, 'bharli' means stuffed. In this Maharashtrian stuffed brinjal curry, baby eggplants are stuffed with a mixture of dried coconut, roasted peanut powder, and spices. How to make Vangi Batata Bhaj: Peel the potatoes and cut into big cubes, slice the eggplant. Kerala Style Eggplant Curry is a dish that I learnt from my mum. A very simple dish which is just perfect for a cold rainy day.