Do you or your family members dislike brinjal? Many people shy away from eggplant, but this Masala Vangi Recipe is about to change your mind! In this recipe, we are making “Lapthapi Vangi”—a famous Maharashtrian style of cooking where the brinjal is coated in a spicy, semi-thick masala gravy. It’s not too dry, nor too watery, making it the perfect texture to scoop up with a hot chapati or bhakri.
This Spicy Brinjal Curry uses simple kitchen ingredients like onions, tomatoes, and a special crushed paste of coconut and garlic to create an irresistible flavour. Whether you are a beginner or an expert, this easy eggplant recipe ensures a finger-licking dish in just 15-20 minutes. Let’s get cooking!
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Ingredients List:
- Main Ingredients:
- Brinjal (Vangi): 400g (washed and chopped into medium chunks)
- Onion: 1 large (finely chopped)
- Tomato: 1 large (finely chopped)
- Oil: ½ ladle (approx. 2-3 tbsp)
- Water: 1.5 bowls (warm water is preferred)
- For Tempering & Masala:
- Mustard Seeds (Mohari): 1 tsp
- Cumin Seeds (Jeera): 1 tsp
- Curry Leaves: A sprig
- Asafoetida (Hing): A pinch
- Fresh Paste: 2-3 tbsp (Crushed mixture of dry coconut, coriander, ginger, garlic, and 1 green chilli)
- Turmeric Powder: ¼ tsp
- Kanda Lasun Masala: 1.5 tsp (or use Red Chilli Powder + Goda Masala)
- Coriander-Cumin Powder (Dhana-Jeera): 1 tsp
- Garam Masala: 1 tsp
- Roasted Peanut Powder: 3 tsp
- Salt: As per taste
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Step-by-Step Instructions:
- Prepare the Brinjal: Wash the brinjal and cut them into medium-sized pieces. Keep them aside.
- Temper the Oil: Heat oil in a pan (kadhai). Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and a pinch of hing.
- Sauté Onion: Add the finely chopped onion to the pan. Sauté well until it turns golden brown.
- Add Special Paste: Add the crushed ginger-garlic-coconut-chilli mixture. Roast this for about 1 minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomato and salt. Sauté for another minute until the tomatoes soften.
- Add Spices: Lower the flame and add Kanda Lasun Masala, turmeric, coriander-cumin powder, and garam masala. Mix well.
- Add Brinjal: Add the chopped Vangi pieces to the pan. Stir well to coat every piece with the masala. Cook for 1-2 minutes.
- Add Peanut Powder: Sprinkle the roasted peanut powder over the vegetable and mix. This adds a nutty flavour and thickness.
- Simmer: Pour in 1.5 bowls of warm water to get that perfect “Lapthapi” (semi-thick) consistency.
- Cook to Perfection: Cover the pan with a lid. Cook on low heat for 10-15 minutes. Stir once in between to prevent sticking.
- Serve: Once the oil separates and the brinjal is soft, your Spicy Brinjal Curry is ready!
Cooking Tips for Better Results:
- Warm Water: Always use warm or hot water when adding it to the curry. This maintains the temperature of the dish and helps the oil (tarri) float to the top for a better look.
- Roast Well: Ensure the onion and special crushed paste are roasted well before adding tomatoes. This forms the base flavour of the Masala Vangi.
- Consistency: The term “Lapthapi” means semi-dry. Do not add too much water; just enough to cook the brinjal and leave a thick coating of masala.
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Variations:
- Potato-Brinjal Mix: If you have kids who refuse to eat brinjal, add cubed potatoes to this recipe. The potatoes absorb the delicious masala flavour perfectly.
- Vegan Version: This recipe is naturally vegan! Just ensure you cook it in oil and not ghee.
- Non-Spicy Version: Skip the green chilli in the crushed paste and reduce the Kanda Lasun Masala to make a milder version for children.
Serving Suggestions:
- This Lapthapi Masaledar Vangi tastes best with:
- Hot Jowar or Bajra Bhakri (Millet flatbreads)
- Chapati or Phulka
- Steamed Rice with a side of Dal
- It also works great as a tiffin box recipe!
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FAQs:
Q1: What is “Lapthapi” style cooking?
Ans: Lapthapi refers to a semi-thick consistency where the gravy is not too watery nor completely dry. It coats the vegetable perfectly, making it ideal for dipping bread.
Q2: Can I skip the peanut powder?
Ans: Yes, you can skip it. However, roasted peanut powder provides a unique crunch and thickens the gravy in this Masala Vangi recipe, which is typical for Maharashtrian curries.
Q3: Which brinjal is best for this curry?
Ans: You can use any variety, but the green or purple striped variety (often used for stuffing) tastes best. Even large eggplants cut into cubes work well.
Q4: I don’t have Kanda Lasun Masala. What can I use?
Ans: You can replace it with a mix of Red Chilli Powder (1 tsp) and Kitchen King Masala or Goda Masala (½ tsp).
Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
Ingredients
Main Ingredients:
- Brinjal Vangi: 400g (washed and chopped into medium chunks)
- Onion: 1 large finely chopped
- Tomato: 1 large finely chopped
- Oil: ½ ladle approx. 2-3 tbsp
- Water: 1.5 bowls warm water is preferred
For Tempering & Masala:
- Mustard Seeds Mohari: 1 tsp
- Cumin Seeds Jeera: 1 tsp
- Curry Leaves: A sprig
- Asafoetida Hing: A pinch
- Fresh Paste: 1 tbsp Crushed mixture of dry coconut, coriander, ginger, garlic, and 1 green chilli
- Turmeric Powder: ¼ tsp
- Kanda Lasun Masala: 1.5 tsp or use Red Chilli Powder + Goda Masala
- Coriander-Cumin Powder Dhana-Jeera: 1 tsp
- Garam Masala: 1 tsp
- Roasted Peanut Powder: 3 tsp
- Salt: As per taste
Instructions
- Prepare the Brinjal: Wash the brinjal and cut them into medium-sized pieces. Keep them aside.
- Temper the Oil: Heat oil in a pan (kadhai). Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and a pinch of hing.
- Sauté Onion: Add the finely chopped onion to the pan. Sauté well until it turns golden brown.
- Add Special Paste: Add the crushed ginger-garlic-coconut-chilli mixture. Roast this for about 1 minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomato and salt. Sauté for another minute until the tomatoes soften.
- Add Spices: Lower the flame and add Kanda Lasun Masala, turmeric, coriander-cumin powder, and garam masala. Mix well.
- Add Brinjal: Add the chopped Vangi pieces to the pan. Stir well to coat every piece with the masala. Cook for 1-2 minutes.
- Add Peanut Powder: Sprinkle the roasted peanut powder over the vegetable and mix. This adds a nutty flavour and thickness.
- Simmer: Pour in 1.5 bowls of warm water to get that perfect "Lapthapi" (semi-thick) consistency.
- Cook to Perfection: Cover the pan with a lid. Cook on low heat for 10-15 minutes. Stir once in between to prevent sticking.
- Serve: Once the oil separates and the brinjal is soft, your Spicy Brinjal Curry is ready!
