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We hope you got insight from reading it, now let’s go back to masala vangi (eggplant) !! recipe. To make masala vangi (eggplant) !! you need 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Masala Vangi (Eggplant) !!:
- Get Baby eggplants
- Provide Oil
- Use Mustard Seeds
- Use Turmeric Powder
- Use Red Chilli Powder
- Take Dhaniya and Jeera Powder
- Provide Garam Masala
- Prepare Salt
- Use Chopped Green Coriander Leaves
- Prepare Water
- Use gravy :
- Provide medium sized Onion roughly chopped
- Get medium sized Tomato roughly chopped
- You need Green Chilli
- Prepare Garlic Cloves
- Take Ginger Piece
- Use Roasted Peanuts
- Use Poppy Seeds (Khus Khus)
- You need Grated Dry Coconut
- Use Chopped Green Coriander Leaves for garnishing
Instructions 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.
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