MASALA VANGI

Masala Vangi is a traditional aromatic and authentic Maharashtrian recipe. It is a bit spicy and will definitely tickle your taste buds. You will simply love its texture and aroma. Different kinds of vegetarian curry recipe served with rice, rotis or bhakris are staple meals at my place and prepared at least 4-5 times a week. Playing with vegetables and pairing them with the variety of spice blends is the key to creating diverse tastes and flavours. Be it a Marathi wedding or restaurant specializing in Maharashtrian cuisine, vangi holds the top spot among the vegetarian curry recipes. It is simple, rustic, yet bold in taste and form. This is a good option for lunch box. So let’s learn to make this spicy Masala Vangi.

INGREDIENTS:

2-3 Big size Brinjal/ Vangi

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

2 tablespoon Red Chilli Powder

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

Salt per taste

4 tablespoon Oil

For Making Fresh Masala Paste:

Handful of Coriander

1 tabltspoon roasted Peanut Powder

4-5 Garlic Cloves

3-4 tablespoon Desiccated Coconut[dry]

METHOD:

STEP 1 – In a mixer pot, add ingredients for making fresh masala paste, add 1-2 tablespoon Water and blend it to make a fine paste. Keep this aside.

STEP 2 – Wash, pat dry and cut the brinjals lengthwise and put them in salt water.

STEP 3 – Heat oil in a kadai, add cumin and mustard seeds and let them crackle.

STEP 4 – Add red chilli powder, turmeric powder, garam masala powder and mix and raost for few seconds.

STEP 5 – After that add freshly ground masala paste and mix well. Roast it in oil for 1-2 minutes. If it becomes to dry and starts burning, add 2-3 tablespoon water and cook untl it starts leaving oil from the sides.

STEP 6 – Add sliced baingan and give a nice mix.

STEP 7 – Add water [around ½ -1 Cup], mix it. 

Cook for 10 minutes with a lid.

STEP 8 – Check the baingan slice whether it is cooked or not. 

Otherwise cook for another few minutes without lid. If needed add some more water.

STEP 9 – Switch off the flame and garnish with some chopped coriander and serve.

Serve hot with any Indian bread but it tastes awesome when served with hot bhkari.