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Main Ingredients | Brinjals, Dried shrimps |
Cuisine | Maharashtrian |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Vanga with Sode
- 3-4 medium Brinjals
- ½ cup Dried shrimps soaked in warm water for 10-15 minutes
- 1-2 tablespoons Oil
- 1 tablespoon Garlic minced
- 2 medium Onions finely chopped
- ½ teaspoon Turmeric powder
- 1-2 medium Potatoes peeled
- to taste Salt
- ½ teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- ½ cup Scraped coconut
- 2 tablespoons Fresh coriander leaves chopped
- 1 teaspoon Tamarind pulp
Method
- 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.
- Add shrimps and turmeric powder and mix well. Reduce heat and cook.
- 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.
- 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.
- 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.
- Serve hot garnished with remaining coriander leaves and reserved coconut.
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