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A baby eggplant dish, you will love it !!

It is easy to cook, that means even a novice can make it!!

It has no onions, no garlic and no ginger, that means even the Jains can eat it!!

It has no dairy, that means it is great for vegans!! (I made another dish like this, so if you’re eager to try this recipe, you might also really like this one, too!)

It takes very little time to prepare [assuming that you already have your own garam masala ready]!!

It is an adaptation of Mumbai Maushi’s recipe of hirvya masalachi vangi [which literally means eggplant cooked in a green masala]!

And last, but not least, this is the first time my son has eaten an eggplant dish, and a vegan one to boot, and he just loved it. So, thank you Maushi !!

To celebrate the beginning of the festive season and the end of Navratri, which literally means nine nights, here is my little contribution to all those who believe in this biannual festival.

I hope you enjoy the last few days of Navratri. . .

So, here’s how we make hirvya masalachi vangi:

Ingredients:

1.  1 kg baby eggplants

2.  1/2 cup polyunsaturated vegetable oil

3.  1 tablespoon asafoetida

4.  salt, to taste

5.  1 tablespoon turmeric

6.  2 tablespoons garam masala (please see the recipe for garam masala for vegetables)

ingredients from left to right: vegetable oil, asafoetida, salt, turmeric, garam masala & baby eggplant (centre)

Green masala ingredients:

1.  1/2 fresh coconut grated, or 1/2 cup coconut powder

2.  1 bunch fresh coriander

3.  4-6 fresh green chillies

4.  1 teaspoon peppercorns

5.  2 cups of water

ingredients for green masala from left to right: grated fresh coconut, fresh coriander leaves, green chillies & peppercorns

Method:

1.  Preheat the oven to 150 C. Slit the eggplants into quarters but do not cut totally through.

slitting the eggplant

make the second slit

eggplant should look like this

do the same for all the eggplants

2.  In a thick bottom pot, heat the oil till it is about to smoke, reduce the heat and add the asafoetida.

heat oil

add the asafoetida

3.  Add the slit eggplants, and gently fold them till they are coated with the oil. Now add the salt.

add the eggplant

fold gently

the eggplant will start to colour lightly

it is ready for the salt when it starts to split open

add salt

fold gently

4.  Add the turmeric followed by half the garam masala. Fold gently.

add the turmeric

fold gently

add half the garam masala

fold gently

5.  Cover the pot and place it in the oven for about 20 minutes, or till the eggplants are soft.

cover & place pot in oven

cook till eggplant is soft

6.  In the meantime, prepare the green masala by placing the coconut, coriander, chillies and peppercorns in a blender, add 1 cup of water and blend to a fine chatni [paste].

add the ingredients for the green masala to the mixer

add water

grind green masala/chatni to a fine paste

7.  Remove pot from the oven and add the green chatni, and the remaining cup of water, to the pot. Fold gently and either place the pot on top of the stove or replace in the oven for about 30 minutes, or till the oil rises to the surface.

add green masala/chatni to the soft eggplant

add remaining water to the mixer bowl, mix well & add all the liquid to the eggplant

fold gently till the masala coats the eggplant

cover with lid & cook in the oven for about 30 minutes

the masala is cooked when the oil rises to the surface

8.  Sprinkle the remaining garam masala on top and serve with a hot roti, or chappati, or even moist boiled rice!!

sprinkle remaining garam masala

mumbai maushi’s hirvya masalachi vangi

Happy Navratri and now back to some serious meat eating from. . .!!

Anah Daata Sukhi Bhaava!!

About Ajoy Joshi

i've been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i've owned nilgiri's indian restaurant in sydney for over 15 years. i'm on a mission to dispel the myth that indian food is no more than a 'curry in a hurry'! come with me as i try and educate. indian food is my passion (alongside cricket!) and i'm enjoying exploring the new social media and as well as having published cookery books i'm now moving into videos. simple and easy to follow that don't go on for hours like some Bollywood movies!

13 responses »

  1. Anna Data Sukhi Bhava!! Loved the stepwise description of vangi bhaji. Thank you for posting. Bookmarked:)

    Reply
  2. oooo I love your recipe presentation its soo attractive and so beautiful…!!!
    This recipe is new for me ..looks yuumy 😉

    Reply
  3. Ajoy, thank you very much for this vegan recipe and if you don’t mind I’d like to share it on my blog. With Dad coming over to Sydney, I’m sure this’ll be a nice recipe to share with him too. You know how much he loves his Indian food 🙂
    Please say hi to your beautiful wife for me.

    Reply
  4. first time on your page and am wondering why it took me so long. wonderful wonderful recipes and am confused as what ti try first. the vvangi recipe looks wonderful and so easy.

    Reply
    • Hello Sayantani,
      Great to hear from you.
      You can start anywhere, there is plenty of time, all you need is the desire and the inclination to do it.
      Go ahead…!
      Happy cooking !!

      Reply
  5. hey hi ur all dished very nice n tempting

    can u please post the receipe of daal bati…
    i love it but dnt knw how to make the tasty one..

    will be waiting.

    Reply

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