How to make Prawn Vangi Bhaji - SK Khazana -

A spicy dry preparation of prawns with brinjals and potato that is best served with chapattis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Brinjals (बैंगन)

Cuisine : Indian, Maharashtrian

Course : Main Course Seafood

For more recipes related to Prawn Vangi Bhaji - SK Khazana checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Pan Seared Fish with Chilli, Garlic, Soy Kerala Fish Curry Pan Fried Fish In Hot Black Bean Sauce Prawns Xacuti

Prawn Vangi Bhaji - SK Khazana

Prawn Vangi Bhaji - SK Khazana Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 26-30 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Vangi Bhaji - SK Khazana Recipe

  • Prawns (kolambi/jhinga) shelled, deveined and washed 400 grams

  • Brinjals quartered and soaked in water 3-4 medium

  • Oil 2 tablespoons

  • Green chillies finely chopped 3-4

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 1/2 tablespoons

  • Onions sliced 2 medium

  • Potatoes peeled, cut into wedges and soaked in water 2 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Kanda lasun masala 2 teaspoons

  • Salt to taste

  • Tomatoes cut vertically into thick slices 2-3 medium

  • coriander leaves chopped 2 tablespoons

  • Scraped coconut 2 tablespoons

  • Chapatis to serve

  • coriander sprig for garnish


Step 1

Heat oil in a deep non-stick pan, add green chillies, ginger and garlic, mix and sauté for 1-2 minutes. Add onions and sauté for 2-4 minutes or till they turn a light golden brown.

Step 2

Add prawns and mix well. Add potatoes and mix well. Sauté for 2-3 minutes on medium heat. Add red chilli powder, turmeric powder and kanda lasun masala and mix well. Add salt and ½ cup water, mix well, cover and cook on medium heat for 5 minutes or till potatoes are half done.

Step 3

Add brinjals and tomatoes and mix well. Add a little salt, mix well, cover and cook on medium heat for about 5 minutes.

Step 4

Add coriander leaves and coconut, mix well and cook for 1 minute.

Step 5

Transfer into a serving bowl, garnish with coriander sprig and serve hot with bhakri or chapatti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.