Popat Vangi Bhaji

Popat means the seeds of broad beans. This preparation is popular in Nagpur. Green brinjals and broad beans seeds are cooked together with some other simple ingredients to make this superb dish which is comforting and easy to make. Serve it with bhakri or with roti and enjoy.

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Popat Vangi Bhaji

Main ingredients Broad beans seeds (popat/papdi), Green brinjals, Mustard seeds, Onions, Ginger-garlic paste, Potatoes, Green chillies, Tomato, Kashmiri red chilli powder, Turmeric powder, Kala masala, Fresh coriander leaves
Cuisine Maharashtrian
Course Main course vegetarian
Prep time 15-20 minutes
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetaroian


  • 1 cup broad beans (popat/papdi) seeds    
  • 4-5 green brinjals (vangi), stems removed and cut into 1 inch pieces
  • 3-4 tablespoons oil
  • 1 teaspoon mustard seeds
  • 2 medium onions, chopped
  • Salt to taste
  • 2 tablespoons ginger-garlic paste
  • 2 medium potatoes, cut into 1 inch pieces
  • 3-4 light green chillies, chopped
  • 1 medium tomato, chopped
  • 1½ tablespoons Kashmiri red chilli powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons kaala masala
  • 2 tablespoons chopped fresh coriander leaves


  1. Heat oil in a kadai, add mustard seeds and once they begin to splutter, add onions and salt, mix and sauté till golden.
  2. Add ginger-garlic paste, mix and sauté for 30 seconds.
  3. Add potatoes and broad bean seeds and mix well. Add light green chillies, mix and sauté for a few seconds.
  4. Add green brinjals and mix. Add tomato and mix well. Add red chilli powder, turmeric powder and kaala masala and mix well. 
  5. Add 1½ cups water and mix. Cover and cook on medium heat for 10-15 minutes.
  6. Adjust salt, add coriander leaves and mix well.
  7. Transfer into a serving bowl and serve hot with bhakri.