Prawn Vangi Bhaji - SK Khazana

A spicy dry preparation of prawns with brinjals and potato that is best served with chapattis This is a Sanjeev Kapoor exclusive recipe.

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Prawn Vangi Bhaji - SK Khazana

Main Ingredients Prawns (kolambi/jhinga), Brinjals
Cuisine Indian,Maharashtrian
Course Main Course Seafood
Prep Time 26-30 minutes
Cook time Cooking Time
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Prawn Vangi Bhaji - SK Khazana

  • 400 grams Prawns (kolambi/jhinga) shelled, deveined and washed
  • 3-4 medium Brinjals quartered and soaked in water
  • 2 tablespoons Oil
  • 3-4 Green chillies finely chopped
  • 1 tablespoon Ginger finely chopped
  • 1 1/2 tablespoons Garlic finely chopped
  • 2 medium Onions sliced
  • 2 medium Potatoes peeled, cut into wedges and soaked in water
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Kanda lasun masala
  • to taste Salt
  • 2-3 medium Tomatoes cut vertically into thick slices
  • 2 tablespoons coriander leaves chopped
  • 2 tablespoons Scraped coconut
  • to serve Chapatis
  • for garnish coriander sprig


  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.
  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.
  3. Add brinjals and tomatoes and mix well. Add a little salt, mix well, cover and cook on medium heat for about 5 minutes.
  4. Add coriander leaves and coconut, mix well and cook for 1 minute.
  5. Transfer into a serving bowl, garnish with coriander sprig and serve hot with bhakri or chapatti.