Vangyachi Amti / Maharashtrian Eggplant Curry Recipe


Serving for – 3


Brinjal – 3
Onion – 1
Tomato – 1
Red chili powder – 3/4 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 3/4 tsp
Pinch of asafoetida
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 10-12
grated jaggery – 1/2 tsp
Oil – 1 and 1/2 tbsp
Salt to taste

To make paste

Dry grated coconut – 1/4 cup
Sesame seeds – 1 tbsp
Cloves of garlic – 3-4
Ginger – 1 inch piece
Some cilantro


  • Wash the brinjals and cut off the stems. Slice them and make a partial vertical slit on each slice.Put them into water. Chop the onion and tomato into small cubes.
  • Dry roast coconut and sesame seeds till they get slight brown color. Add coconut, sesame seeds, ginger, garlic and cilantro in a blender. Add little water and make a smooth paste. Keep it aside.
  • Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter.
  • Add chopped onion and saute till translucent. Add tomato cubes and cook till they turn tender.
  • Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala and salt to taste. Saute till oil starts to separate from spices.
  • Add brinjal, ground paste and 2 cups of water. Mix well and cover the pan. Let it cook for 8-10 minutes till the time brinjals turn tender. Keep stirring in between.
  • Finally add grated jaggery and chopped cilantro. Allow curry to simmer on low heat for 5 minute.
  • Serve this curry with any Indian flat bread or plain rice.