How to Make Appetizing Eggplant curry/ Vangi Bhaaji/ Brinjal curry

Eggplant curry/ Vangi Bhaaji/ Brinjal curry. Their eggplant curry (Brinjal curry) is particularly famous - it has an intensely deep, smoky and sweet taste we suspect comes from deep frying the eggplant to get massive caramelisation and oily goodness. This recipe is a more achievable and healthier home version, and because we can't. Put the eggplant pieces into a strainer and sprinkle liberally with salt.

Our Egg Plant Recipes section contains a variety of delectable egg plant recipes. Egg Plant is also known as brinjal or baingan and is used in the preparation of a number of sumptuous dishes. Try our range of easy brinjal recipes. You can cook Eggplant curry/ Vangi Bhaaji/ Brinjal curry using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant curry/ Vangi Bhaaji/ Brinjal curry

1. You need 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. You need 2 tbsp of Coriander Leaves.
5. Prepare 2 tbsp of Roasted Groundnut Powder/Peanut powder (optional).
6. You need 2 tbsp of Red Chilli Powder.
7. Prepare 1/2 tsp of Turmeric Powder.
8. You need 1 tsp of Coriander Powder.
9. It's 1/2 tsp of Garam Masala.
10. Prepare 1 tsp of Salt.
11. You need 1/2 cup of water.

Stuffed eggplant curry is made very commonly in many states but the stuffing is very much different in every region. There is another version known as Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry. Most of these dishes are made with ingredients like peanuts, chana. Bharli vangi recipe with step by step photos.

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..

Bharli vangi or stuffed brinjal is a regular at my home. For the bharli vangi we need to use baby eggplants or small eggplants. This type is easily available in India. If you still have to make this recipe and do not have baby eggplants, you then buy the regular. This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty.