Recipe: Delicious 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.

Saute until all sides are brown and crisp. Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. To pair up with my Amti dal, I prepared this Vangyachi Bhaji or Brinjal Curry. You can have Eggplant curry/ Vangi Bhaaji/ Brinjal curry using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eggplant curry/ Vangi Bhaaji/ Brinjal curry

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

This is a Maharashtrian style brinjal or eggplant curry with bursting flavors. Yes, this is a sweet and tangy and spicy dry curry that goes well with both rice and roti and also with any variety rice. 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 instructions

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..

Cover with a lid and simmer the heat. Cook until the vegetables are done. Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice. 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. Brinjal Capsicum Sabji Recipe is an easy side dish recipe which accentuates the flavors of capsicum with eggplant or brinjal and tomatoes.