How to make Vanga with Sode -

A popular brinjal and dried shrimp dish from coastal region of Maharashtra.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Dried shrimps (ड्राईड श्रिंप / सूखे झींगे)

Cuisine : Maharashtrian

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Stir Fried Prawns Kerala Meen Curry Neimeen Porichathu Pav with Chingri Maach

Vanga with Sode

Vanga with Sode Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vanga with Sode Recipe

  • Brinjals 3-4 medium

  • Dried shrimps soaked in warm water for 10-15 minutes ½ cup

  • Oil 1-2 tablespoons

  • Garlic minced 1 tablespoon

  • Onions finely chopped 2 medium

  • Turmeric powder ½ teaspoon

  • Potatoes peeled 1-2 medium

  • Salt to taste

  • Garam masala powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Scraped coconut ½ cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Tamarind pulp 1 teaspoon


Step 1

Heat oil in a non-stick pan. Add garlic and sauté for 1 minute. Add onions and sauté for 1 minute or till they turn translucent.

Step 2

Add shrimps and turmeric powder and mix well. Reduce heat and cook.

Step 3

Cut potatoes into small cubes and add to the pan. Mix well and add ½ cup water. Mix well, cover and cook for 5 minutes.

Step 4

Cut brinjals into cubes and add to the pan. Mix well. Add salt, garam masala powder, red chilli powder and mix well. Cover and cook for 5 minutes.

Step 5

Reserve some coconut for garnishing and add the remaining to the pan along with 1 tablespoon coriander leaves and tamarind pulp and mix well. Cover and cook for 2 minutes.

Step 6

Serve hot garnished with remaining coriander leaves and reserved coconut.

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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.