Vanga with Sode

A popular brinjal and dried shrimp dish from coastal region of Maharashtra. This is a Sanjeev Kapoor exclusive recipe.

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Vanga with Sode

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


  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.
  2. Add shrimps and turmeric powder and mix well. Reduce heat and cook.
  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.
  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.
  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.
  6. Serve hot garnished with remaining coriander leaves and reserved coconut.