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Thursday, 5 May 2016

Jhatpat vangi masala

6 small variety brinjals
3 tsp oil
1 tsp mustard
curry leaves
Chopped coriander leaves

1 finely chopped onion
3 tsp sambar /rasam pdr
1/2 tsp turmeric pdr
1 tsp tamarind pulp
salt and jaggery to taste
2 tsp  grated coconut
Dry roast 3 tsp peanuts,2 tsp gurellu/ Niger seeds and powder with 2 tsp roasted chana/hurigadale/dariya dal
Mix all the above ingredients in a bowl with little water and make semi liquid paste and keep aside


  • Wash and cut the stem of brinjals and cut into 4 pieces(if u want u can use the whole brinjal making slit)
  • In cooker take oil,add mustard,when it splutters add curry leaves 
  • Fry for a minute,put the brinjal pieces,masala,little water if needed and close the lid
  • Take two whistles,open the lid once the steam is released
  • And your vangi masala is ready to serve with rotis!!!

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