Vangi Bath Curry | Vaangi Baath Fry | Brinjal Fry Recipe

Main Course | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Total Time 25 Mins
  • Servings 4

Ingredients

  • 400 gms Long Brinjals
  • 3 tbsps Oil
  • 1 spring Curry Leaves
  • 1/2 spoon Turmeric
  • 2 tsps Ghee
  • 50 ml Tamarind Paste
  • Salt
  • For Vaangi Bath Masala
  • 1 tsp Ghee
  • 1 tbsp Raw Bengal Gram
  • 1 tbsp Black Gram
  • 1 tbsp Coriander Seeds
  • 2 tsps Dry Coconut
  • 1 tbsp Poppy Seeds
  • 1/2 Inch Cinnamon Stick
  • 4 Cloves
  • 6 Red Chillies
  • 1 Spring Curry Leaves
  • 1 tsp Jaggery

Instructions

  1. For the Masala, melt Ghee first and roast Black Gram and Bengal Gram, stirring all the time.
  2. While they are changing colour, add all other ingredients and roast on low flame until the colour looks good and it smells nice. Remove from fire, let it cool. Add Jaggery and grind it into a soft powder in a mixie.
  3. Heat Oil, add Curry Leaves and fry. Add Brinjal pieces and Turmeric and mix well. Cover it and let the pieces cook well on medium flame.
  4. Once the Brinjal pieces are cooked well, add Tamarind Paste and Salt. Cover it and let it cook until the vegetable absorbs the paste.
  5. Then add the powder, mix well and fry for another two minutes.
  6. Add 2 tsp Ghee and mix well and remove from fire.
  7. This tastes very good with hot Rice with Ghee.