vangyachi bhaji recipe, vangi bhaji recipe, baingan ki sabzi recipe
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4.41 from 5 votes

vangyachi bhaji

Vangi bhaji recipe - lightly spiced, sweet and tangy dry curry made with eggplants, spices and ground peanuts.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: side dish
Cuisine: maharashtrian
Servings: 3 to 4
Author: Dassana Amit


main ingredients for vangi bhaji

  • 300 grams vangi (brinjals or baingan or eggplants or aubergines) - small or medium sized
  • 1 teaspoon seedless tamarind soaked in 2 tablespoon warm water
  • 2 teaspoon kala masala or goda masala
  • 2 tablespoon peanuts
  • 1 tablespoon grated coconut, fresh or frozen
  • 1 tablespoon jaggery powder or grated jaggery or as required
  • ¼ to ½ teaspoon red chili powder (lal mirch powder) or adjust as per taste
  • few chopped coriander leaves for garnishing (dhania patta)

for tempering vangi bhaji

  • 2 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)


preparation for vangi bhaji recipe

  • Rinse and then quarter the vangi (baingan or eggplants) if they are small or else chop them into medium sized pieces.
  • Place them in salted water for 15-20 minutes.
  • Warm 2 tbsp water and add 1 tsp tamarind in it.
  • Soak the tamarind in the water for 20-25 minutes.
  • Squeeze the tamarind pulp from the soaked tamarind and keep aside.
  • Roast the peanuts on a pan till they become crisp and have a few black spots on them.
  • Once they cool down, grind the peanuts to a powder in a coffee grinder or in a mortar-pestle and keep aside.

making vangi bhaji

  • Heat oil in a pan. crackle the mustard seeds first.
  • Add the asafoetida and turmeric powder.
  • Stir and add the drained vangi (aubergines) and tamarind pulp. stir and then cover the pan.
  • Simmer on a low flame for 4-5 minutes. do check in between and stir.
  • Remove the lid and add red chili powder, goda masala/black masala, jaggery and salt.
  • Stir and then cover the pan and let the brinjals cook till soft.
  • Do check in between and give a stir.
  • If the mixture looks dry, then sprinkle some water if required.
  • Once the brinjals are cooked, add the peanut powder and saute for 1-2 minute.
  • Check the taste and add more salt, red chili powder, goda masala or jaggery if required
  • Lastly add grated coconut and coriander leaves. give a final stir.
  • Serve vangi bhaji hot with chapatis, phulkas or as a side dish with dal-rice