How to make Vangi Hirwa Masala Recipe - Brinjals cooked in delicious green masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals ( बैंगन ) , Fresh coriander leaves ( ताज़ा हरा धनिया )

Cuisine : Maharashtrian

Course : Main Course_Veg

Vangi Hirwa Masala

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Vangi Hirwa Masala checkout Bharli Vangi , Baingan Bharta , Eggplant Chilli Garlic , Achari Baingan . You can also find more Main Course_Veg recipes like Spinach Gnocchi with Tomatoes, Kaaley Aloo, Brinjals In Chilli Garlic, Kadai Gobhi Methi Palak. Or try out these recipes from Maharashtrian Cuisine like Ukdiche Modak, Besan Laddoos, Kande Pohe, Masala Pav Sandwich.

Vangi Hirwa Masala Recipe Card

Vangi Hirwa Masala

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Vangi Hirwa Masala

  • Brinjals 10-12 small

  • Fresh coriander leaves 1/2 bunch

  • Onion 1 medium

  • Green chillies 4-5

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Coconut scraped 1/4 cup

  • Green peas shelled 1/2 cup

  • Oil 2 tablespoons

  • Coriander powder 1 teaspoon

  • Black masala 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Cumin seeds 1/2 teaspoon


Step 1

Wash and slit brinjals into four, keeping the stems intact. Keep in water. Peel, wash and thinly slice onion. Wash, remove stems and roughly chop green chillies. Peel, wash and roughly chop ginger. Peel and wash garlic.

Step 2

Clean, wash and finely chop coriander leaves. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish. Grind together onion, green chillies, ginger, garlic, coriander leaves, scraped coconut and green peas to a fine paste.

Step 3

Heat one tablespoon of oil in a pan sauté the ground paste for five minutes, add coriander powder, black masala, turmeric powder, salt and sauté for a couple of minutes.

Step 4

Remove from heat, cool and stuff half the masala in the brinjals and keep aside. Heat remaining oil in the same pan add cumin seeds. Once they change colour add remaining sautéed masala and stuffed brinjals.

Step 5

Stir well, add half a cup of water, cover and cook on low heat for five minutes. Gently turn brinjals once or twice to ensure even cooking. Serve hot, garnished with reserved coriander leaves and scraped coconut.

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