Kolhapuri Masala Vangi (eggplant) is an authentic kolhapuri dish. All over India you will find eggplant recipes similar to this dish but with different names and subtle changes. The masalas used and quantity of the masalas used while making this dish varies from region to region.
Some of the ingredients used in this dish is similar to those used in another eggplant recipe known as Bharli Vangi or stuffed eggplant. But the difference is that for this recipe, we are not going to add sesame seeds or stuff the eggplant with masala.
I love eggplant dishes. My favorite is Vangi Bharit also known as Baigan Bharta (dry roasted Smashed Eggplant).
About Kolhapuri Masala Vangi
This recipe has Kolhapuri masala powder which adds richness to the taste. Prior to this I have shared few more dishes with Kolhapuri Masala powder in it such as Kolhapuri shahi brown rice, Kolhapuri Misal, Kolhapuri shahi bhindi and Kol-Pu veg. Kolhapuri masala has over 20 ingredients which gives this dish its unique fragrance and taste.
Other variations include the use of traditional garam masala or kala masala. Some people prefer to make it using the raw ingredients of the masala (instead of prepared masala). My in-laws also like to add tamarind and jaggery that gives this a slightly sweet and tangy taste.
Kolhapuri masala vangi is made with baby eggplants. Some use the purple eggplants but I prefer to use green ones popularly known as Krishna-vangi in Maharashtra – named so due to the fact that it is grown along the banks of Krishna river.
So try out this recipe and let me know if this was your tummy to heart moment …
1/4 tsp mustard
140g onions (chopped)
14 curry leaves
1/8 tsp hing
1/4 tsp turmeric powder
3/4 tsp salt
1/2 tsp red chilli powder
1 3/4 tsp kolhapuri masala
1/2 tsp sugar
2 tbsp roasted peanut (grounded to powder)
1/3 cup oil
1/4 cup cilantro (coriander)
1 cup water
- Grind ginger garlic into a paste.
- Make cross cuts on eggplants as shown in the pic below.
- In a wok pour oil. Heat it properly.
- Add mustard to the oil and cover the wok with a lid. The mustards should crackle.
Note : the crackling of mustard is necessary as it indicates that the mustards are no longer raw.
- Next uncover the wok and add hing / asafetida. Sauté for few seconds.
- Turn the flame to low and few seconds later add curry leaves. Sauté the curry leaves till they become crispy.
- Turn the flame to medium level and add chopped onion and sauté till onion becomes translucent.
- Add turmeric powder, red chilli powder and Kolhapuri masala powder. Stir everything.
- Next add ginger-garlic paste. Mix it.
- Add grated coconut to the masala and blend it .
- Add salt and stir it.
- Add eggplants, diced potatoes and water stir the mix.
- Next add sugar and blend it in the mix. Cover wok and cook for 15 minutes on between low-medium flame.
- 15 minutes later uncover wok. Next add chopped coriander and peanut powder. Stir everything. Cover the wok with lid again and cook for 5 minutes more.
- Next uncover the wok. Cook till water is evaporated and oil is released from the masala. Turn off the flame and your Kolhapuri eggplant is ready to be served.
- Serve the eggplant with chapati or plain parathas or plain rice.