Masala Vangi (Eggplant) !!

Name: Masala Vangi (Eggplant) !!
Cuisine: Indian
Ingredients: 6-8 Baby eggplants; 2 tbsp Oil; 1 tsp Mustard Seeds; 1/2 tsp Turmeric Powder; 3/4 tsp Red Chilli Powder; 3/4 tsp Dhaniya and Jeera Powder; 1/2 tsp Garam Masala; to taste Salt; 2 tbsp Chopped Green Coriander Leaves; 5 tbsp Water; For gravy :; 1 medium sized Onion roughly chopped; 1 medium sized Tomato roughly chopped; 1 Green Chilli; 3 Garlic Cloves; 1/2 inch Ginger Piece; 2 tbsp Roasted Peanuts; 2 tsp Poppy Seeds (Khus Khus); 1/2 cup Grated Dry Coconut; as required Chopped Green Coriander Leaves for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

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Brinjal or Eggplant is known as "Vange or Vangi" in Maharashtra. Masala Vangi is a flavourful Maharashtrian style Eggplant Gravy Sabzi which is very popular on the menu for Maharashtrian Festive Occasions.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

6-8Baby eggplants
2 tbspOil
1 tspMustard Seeds
1/2 tspTurmeric Powder
3/4 tspRed Chilli Powder
3/4 tspDhaniya and Jeera Powder
1/2 tspGaram Masala
to tasteSalt
2 tbspChopped Green Coriander Leaves
5 tbspWater
Forgravy :
1medium sized Onion roughly chopped
1medium sized Tomato roughly chopped
1Green Chilli
3Garlic Cloves
1/2 inchGinger Piece
2 tbspRoasted Peanuts
2 tspPoppy Seeds (Khus Khus)
1/2 cupGrated Dry Coconut
as requiredChopped Green Coriander Leaves for garnishing

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Steps

1

Firstly properly wash baby eggplants and slit them vertically in 4 parts keeping the stem part intact. Make sure you don't cut them out totally in 4 different parts. Soak them in water.
2

Meanwhile, take roughly chopped onion, tomato, green chilli, garlic, ginger, roasted peanuts, grated dry coconut and poppy seeds in a mixer grinder jar and make smooth paste without adding water.
3

In a pressure cooker heat up the oil on medium flame. Add mustard seeds and let it crackle. Add the prepared paste, mix well and cook for a minute. Add spices like turmeric powder, red chilli powder, dhania jeera powder and salt. Mix well and cook until oil separates.
4

Add chopped coriander leaves and slit baby eggplants. Mix well. Add garam masala, water and again mix well. Cover with the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure cooker cool down.
5

Remove in a serving plate, garnish with chopped green coriander leaves and serve hot with roti and rice. Enjoy.