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
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
Method
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.
