Masala Vangi

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 400 -500 g -small purple brinjals
  • 2 - onions large
  • 2 -tomatoes medium
  • 1/4 cup -roasted peanuts
  • 3 tbsp - roasted white til
  • 1/4 cup -channa, urad, toor dal mixed
  • 4 - 5 - red chillies
  • 1/4 cup - roasted Besan
  • 1 pinch - turmeric powder
  • 1 tbsp -dhaniya powder
  • 1 tbsp -jeera powder
  • 1 spoon - sugar
  • salt

How to Make Masala Vangi

  • Wash the brinjals and dry them.
  • Slit it at the centre. Don't cut the stem.
  • In a kadai, roast peanuts, til, channa dal, urad dal, toor dal and red chillies separately.
  • After this cools, powder them all finely together.
  • Roast besan and add to the mixture.
  • Add finely cut tomatoes to the mixture and sieve it well.
  • Add the finely cut onions. It will form a paste.
  • Do not add water. Make sure that the paste is formed from the juice of tomatoes and onions.
  • Add salt, turmeric powder and a spoon of sugar and mix well.
  • Now stuff the mixture into the slit brinjals.
  • Add some oil in a non stick pan and add the brinjals 1 by 1.
  • If there is excess masala, add on top of the brinjals.
  • Ensure that they do not stick to each other and cover with a lid and cook.
  • After 15 to 20 minutes slowly turn to the other side and cook.
  • Reduce the gas to low to ensure that the brinjals don't get burnt.
  • Cook for about 1/2 hour turning them slowly.
  • Garnish with coriander leaves and serve with chapattis, pooris, naan, rice.