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.
- Peanut – 2 tablespoon
- Sesame seeds – 2 tablespoon
- Dessicated coconut – 2 tablespoon
- Lahsun – 5-6 cloves
- salt as per taste
- tomatoes – 2
- ginger-chilly paste – 1 tablespoon
- jeera powder – 1 teaspoon
- garam masala – 1 tablespoon
- red chilly powder – 1 tablespoon
- turmeric powder – 1 teaspoon
- oil – 1 tablespoon
- freshly chopped coriander to garnish
- Dry roast peanuts, desiccated coconut, sesame / til and lahsun(optional) in a pan till the coconut turns slightly brown.
- Now remove it in a mixer and let it cool down.
- Now add ginger chilly paste to the mixer and blend it.
- Now add 2 chopped tomatoes to the mixer.
- 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.
- Mix well and cook till you get a thick paste like consistency.
- Now add the vangi / eggplants and 1 cup of water and cook till the oil starts separating from the curry.
- Garnish with freshly chopped coriander.
Serve it hot with Jowari bhakri