Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
Make delicious Masala Vangi with this easy recipe. A spicy, semi-dry Maharashtrian brinjal curry (Lapthapi Vangi) perfect for chapati & rice. Cook it in 15 mins!
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!