How to make Vanga with Sode - A popular brinjal and dried shrimp dish from coastal region of Maharashtra.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Maharashtrian

Course : Main Course Seafood

Vanga with Sode Recipe Card

Vanga with Sode

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.

You can also find more Main Course Seafood recipes like Tawa Pomfret, Grilled Fish With Corn And Pineapple Salsa, Seafood Pad Thai, Bangda Udadmethi.

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.