Vangi Bhaji is a traditional and delicious dish made with eggplants and spices. This dish is popular, especially in the western states of India, and is famous for its unique blend of flavors and textures. With soft, melt-in-your-mouth eggplants and aromatic spices, Vangi Bhaji is the perfect comfort food for any occasion. Whether you’re serving it for lunch or dinner, this popular Maharashtrian variation on a plain old eggplant and potato curry is sure to delight your taste buds and leave you feeling satisfied. The dish is best served alongside jowar bhakris or plain steamed rice. It is one of the most irresistible brinjal recipes that will turn even the pickiest of eaters into vegetable lovers.
Vangi Bhaji is a popular dish in the Indian state of Maharashtra and finds its roots in the ancient Maharashtrian cuisine. Believed to have originated during the Maratha Empire, the dish was prevalent in the rural areas of Maharashtra where eggplants were widely used. Over the years, the dish has evolved, giving rise to several regional variations, each with its own unique taste and flavor. In modern times, Vangi Bhaji is a staple dish in Marathi households, that pairs really well as a tasty side dish with rice or Jowar Bhakris. Additionally, it is a popular dish during special occasions, that people serve as a main course or side dish.
Vangyachi Bhaji uses small brinjals cooked with a spice mix and then simmered in a tangy curry made with goda masala, turmeric powder, red chili powder, mustard seeds, and cumin seeds. Owing to its authentic Maharashtrian taste, this bharli vangi recipe makes for a delightful side dish.
You can easily cook this recipe by following the step-by-step photos and video recipe below. Besides being a traditional dish, it still leaves room for variations such as the addition of green peas or ground peanuts and adjusting the spice level to suit your taste buds. So, come along and learn how to make this delightful dish!
Ingredients for Vangi Bhaji Recipe
Chopped eggplants contribute to its flavor, texture, and aroma. They are cooked until tender and absorb the flavors of the spices. In addition to flavor, brinjals also provide the base of this dish.
Peanut oil or vegetable oil
This oil is used to cook the spices and enhance the flavor of the dish.
Mustard seeds and cumin seeds
These seeds are the first ingredients to be cooked in the oil and contribute to the aroma and flavor of the dish.
The crushed garlic cloves add a pungent and sharp flavor to the dish.
This ingredient is added to enhance the flavor of the dish and also acts as a digestive aid.
The onions add sweetness and depth of flavor to the dish.
This spice gives the dish its distinctive yellow color and also has a unique flavor and aroma.
Goda masala or Black masala
This is a unique blend of spices that is typically used in Maharashtra and contributes to the flavor of the dish.
Red chili powder
This spice adds heat to the dish and balances out the sweetness from the onions.
Salt enhances the flavors of the other ingredients and brings out the natural taste of the eggplants.
This ingredient contributes crunchiness and nuttiness to the dish and balances out the flavors.
Fresh coriander leaves
The chopped coriander leaves add a fresh, herbaceous flavor to the dish and also adds a pop of green color to the dish.
Step By Step Instructions For Vangi Bhaji Recipe
To begin with, soak eggplants in salted water for about 10–15 minutes to avoid black spots and to prevent them from changing color.
Meanwhile, in a pan, heat some oil over medium heat.
Once the oil is hot, add mustard seeds, cumin seeds, and crushed garlic.
Fry until golden and then add asafoetida.
Then add the chopped onions to the pan at this point and fry until the onions are translucent, also add a few green chilies.
Next, add the soaked eggplants to the pan and stir.
As soon as they are golden, add all the powdered spices along with salt to the pan and fry them until they are fragrant.
Then cover the pan and cook the eggplants on low heat for 10 minutes or until they are soft and fully cooked.
After 10 minutes, remove the lid.
Then add ground peanuts, and finally add fresh coriander leaves.
Stir to combine everything, and serve the vangi bhaji hot with rice or chapati. Enjoy!
Serving Suggestions For Vangi Bhaji
Savor the delicious flavors of vangi bhaji by serving it with hot, steaming rice, with a soft, fluffy chapati or with fried idlis. In addition to rice, you can also pair it with some tangy chutney, like tomato chutney or a dollop of cooling yogurt. To make it a complete meal, serve vangi bhaji with a side of your favorite meals, like puri bhaji, potato bhujia, garlic pickle, or a tangy salad. Moreover, for an extra burst of flavor, sprinkle some lemon juice or garnish it with fresh coriander leaves. The versatility of vangi bhaji makes it an absolutely perfect dish for lunch or dinner. So, invite your friends and family over and relish the delectable flavors of vangi bhaji together.
Storing vangi bhaji properly ensures that it remains fresh and flavorful for future meals. In order to store vangi bhaji, first, let it cool completely until it reaches room temperature. Finally, transfer it to an airtight container and place it in the refrigerator. Proper storage in the refrigerator can keep vangi bhaji fresh for up to 3–4 days. To reheat vangi bhaji, simply transfer it to a pan and heat it over medium heat until it is hot and fragrant. You can also microwave it for 1-2 minutes. With these easy steps, you can enjoy the delicious flavors of vangi bhaji anytime, anywhere. However, nothing beats a fresh vangi bhaji, especially when you cook it at home.
Vangi bhaji is a popular eggplant curry dish from the Maharashtrian cuisine. It is made with eggplants, spices, peanuts, and a mix of dry masalas
Goda masala is a special blend of spices used in the Maharashtrian cuisine. It gives the dish a unique and authentic taste.
Vangi bhaji is a simple eggplant curry dish, while bharli vangi is a stuffed eggplant recipe.
To cook vangi bhaji on low heat, heat oil in a pan, add mustard seeds, cumin seeds, garlic, and fry until golden. Add the eggplants and dry spices, cover the pan, and cook on low heat for 10-15 minutes, or until done.
Peanuts are added to vangi bhaji to give it a crunchy texture and a nutty flavor.
The spice level of vangi bhaji can vary depending on the recipe and personal preference. You can adjust the spice level by reducing or increasing the amount of red chili powder or green chillies used.
Yes, you can make vangi bhaji with small brinjals.
Tamarind pulp gives vangi bhaji a tangy flavor.
Yes, you can make vangi bhaji without garlic if you don’t prefer the flavor.
Yes, you can make vangi bhaji in an instant pot by following a similar recipe and cooking method.
To store vangi bhaji, transfer it to an airtight container and place it in the refrigerator. Proper storage in the refrigerator can keep vangi bhaji fresh for up to 3 to 4 days.
Vangi bhaji can be served with steaming hot rice or with a soft and fluffy chapati. It can also be paired with a tangy chutney or a dollop of cooling yogurt.
Bharwa Baingan (Stuffed Eggplant Curry)
Baingan Bharta (Mashed Eggplant Curry)
Eggplant Potato Curry (Vangi Batata Rassa)
Kateri Vangi (Eggplant with Sesame Seeds Curry)
Vangyachi Bhaji (Maharashtrian Style Eggplant Curry)
Karnataka Style Eggplant Curry
Spicy Eggplant Fry
Masala Baingan (Spicy Eggplant Curry)
South Indian Eggplant Curry
Eggplant Raita (Eggplant Yogurt Curry).
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