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You are here: Home / Sabzi and Curries / Vadi Baigan Recipe| How To Make Baigan Mangodi Sabzi +Video

Vadi Baigan Recipe| How To Make Baigan Mangodi Sabzi +Video

2012-05-04 by Anjana Chaturvedi

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Vadi baigan – A North Indian style brinjal and moong daal vadi (lentil nuggets) curry

Vadi Baigan | Baigan Mangodi is a popular dish of North India specially in the states of Rajasthan and Uttar pradesh. Dried yellow lentil Nuggets/ Moong daal vadi/ Mangodi’s are used to make this curry. Brinjals are cooked with stir fried mangodi, tomato and few basic Indian spces.

You can make this curry dry or semi dried as per your preference. This curry is served with chapati, daal chawal or with khichdi as a side dish. If you dont have moong daal vadi then you can crush urad daal mangodi |vadi and use them instead of moong vadi.

You can also try these delicious recipes-

  • Oats Vegetable Chilla
  • Crispy Aloo Pakoda
  • Kaddu khatta meetha
  • Peanut Chutney
  • Gujarati Kadhi
  • Beans Thoran

VADI BAIGAN

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Print Recipe
5 from 1 vote

Vadi Baigan /Brinjal Curry

A delicious North Indian style brinjal and lentil nugget curry
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: baigan, mangodi, vadi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 350 gms Brinjals / Baingan
  • 4 tbsp Moong Vadi mangodi
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 small Chopped tomato
  • 3 Green Chillies / Hari Mirch
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1 tsp Salt / Namak
  • 3 tbsp Mustard Oil / Sarso ka tel

Instructions

  • Chop brinjal into medium size pieces.
  • Heat oil in a pan,add cumin seed, asafoetida and mangodi’s
  • Stir fry on low heat till mangodi and cumin become golden brown.
  • Now add turmeric,chilli powder ,brinjal and salt.
  • Mix well and add 1 cup water , cover and cook for 15 minutes on low heat till almost done.
  • then add chopped tomato, mango powder and fresh coriander.
  • Cover and cook on low heat for 5 minutes or till cooked well.
  • Serve hot.
  • Serving suggestions– Serve with roti,rice or as a side dish .

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Filed Under: Gravy dishes, Sabzi and Curries, Uttar Pradesh Cuisine Tagged With: baigan mangodi ki sabzi, baingan, baingan ki sabji, bari baigan, Brinjal, Indian Curries, Indian food, Indian recipes, Jain food, Mangodi, North Indian Food, Subzis and curries, Uttar Pradesh Cuisine, vadi baigan, Vadi., vegetarian

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Comments

  1. faseela says

    2012-05-07 at

    lovely combo…..awseome….

  2. Spice up the Curry says

    2012-05-05 at

    this is looking mouth watering

  3. Sayantani says

    2012-05-05 at

    you have a very unique name what does it mean? the blog is so well thought too. love this mangodi curry.

  4. Kusum says

    2012-05-05 at

    Nice curry! I love eggplant and I will try this one!

    Thank you Maayeka for dropping by my space.

  5. simran says

    2012-05-05 at

    love this……..somebody gifted me vadis from amritsar..and i've just been sitting on them…this is a lovely recipe to try them out with..thanks.

  6. Hamaree Rasoi says

    2012-05-05 at

    nice side dish , never added vadis with brinjal …

  7. Deeksha says

    2012-05-05 at

    looks very inviting and tasty. nice combo. love it.

  8. meena says

    2012-05-05 at

    awesome. my mom calls it vadi vangan(baingan) ka saag and we had used urad dal ka vadi in this.. looks yummy

  9. Vikis Kitchen says

    2012-05-05 at

    Very nice curry…looks delicious.

  10. Lavanya says

    2012-05-05 at

    Looks great
    http://lavanyasrecipes.blogspot.com/

  11. Hema says

    2012-05-04 at

    Awesome curry, love those moong vadis in it..

  12. R says

    2012-05-04 at

    nice combo of flavors!

  13. Roshni says

    2012-05-04 at

    wow.. this is a new dish for me…

  14. radha says

    2012-05-04 at

    Looks very good. Alas, no baigan gets bought at our place.

  15. Santosh Bangar says

    2012-05-04 at

    interesting combo.new to me sounds delicious

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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