Bharli Vangi / Masala eggplant curry

I remember having this curry for the first time in my friends lunch box in my first office. And since then I always make vangi Maharashtrian style. Do try it I’m sure you will love it.


  1. Peanut – 2 tablespoon
  2. Sesame seeds – 2 tablespoon
  3. Dessicated coconut – 2 tablespoon
  4. Lahsun – 5-6 cloves
  5. salt as per taste
  6. tomatoes – 2
  7. ginger-chilly paste – 1 tablespoon
  8. jeera powder – 1 teaspoon
  9. garam masala – 1 tablespoon
  10. red chilly powder – 1 tablespoon
  11. turmeric powder – 1 teaspoon
  12. oil – 1 tablespoon
  13. freshly chopped coriander to garnish


  1. Dry roast peanuts, desiccated coconut, sesame / til and lahsun(optional) in a pan till the coconut turns slightly brown.
  2. Now remove it in a mixer and let it cool down.
  3. Now add ginger chilly paste to the mixer and blend it.
  4. Now add 2 chopped tomatoes  to the mixer.
  5. Now in a pan add oil , once its hot enough add mustard seeds, turmeric powder,garam masala, jeera powder, Kashmiri mischi powder, gravy and salt as per taste.
  6. Mix well and cook till you get a thick paste like consistency.
  7. Now add the vangi / eggplants and 1 cup of water and cook till the oil starts separating from the curry.
  8. Garnish with freshly chopped coriander.

Serve it hot with Jowari bhakri

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