Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, masala vangi (eggplant) !!. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Masala Vangi (Eggplant) !! is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Masala Vangi (Eggplant) !! is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook masala vangi (eggplant) !! using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Masala Vangi (Eggplant) !!:
- Take 6-8 Baby eggplants
- Make ready 2 tbsp Oil
- Get 1 tsp Mustard Seeds
- Take 1/2 tsp Turmeric Powder
- Prepare 3/4 tsp Red Chilli Powder
- Take 3/4 tsp Dhaniya and Jeera Powder
- Make ready 1/2 tsp Garam Masala
- Get to taste Salt
- Make ready 2 tbsp Chopped Green Coriander Leaves
- Get 5 tbsp Water
- Get For gravy :
- Get 1 medium sized Onion roughly chopped
- Prepare 1 medium sized Tomato roughly chopped
- Prepare 1 Green Chilli
- Make ready 3 Garlic Cloves
- Take 1/2 inch Ginger Piece
- Get 2 tbsp Roasted Peanuts
- Take 2 tsp Poppy Seeds (Khus Khus)
- Prepare 1/2 cup Grated Dry Coconut
- Take as required Chopped Green Coriander Leaves for garnishing
Steps to make Masala Vangi (Eggplant) !!:
- Firstly properly wash baby eggplants and slit them vertically in 4 parts keeping the stem part intact. Make sure you don't cut them out totally in 4 different parts. Soak them in water.
- Meanwhile, take roughly chopped onion, tomato, green chilli, garlic, ginger, roasted peanuts, grated dry coconut and poppy seeds in a mixer grinder jar and make smooth paste without adding water.
- In a pressure cooker heat up the oil on medium flame. Add mustard seeds and let it crackle. Add the prepared paste, mix well and cook for a minute. Add spices like turmeric powder, red chilli powder, dhania jeera powder and salt. Mix well and cook until oil separates.
- Add chopped coriander leaves and slit baby eggplants. Mix well. Add garam masala, water and again mix well. Cover with the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure cooker cool down.
- Remove in a serving plate, garnish with chopped green coriander leaves and serve hot with roti and rice. Enjoy.
So that’s going to wrap it up with this special food masala vangi (eggplant) !! recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
