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

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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-

VADI BAIGAN

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Print Recipe
5 from 2 votes

Vadi Baigan /Brinjal Curry

A delicious North Indian style brinjal and lentil nugget curry
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: baigan, mangodi, vadi
Servings: 4 people
Calories: 216kcal
Author: Anjana Chaturvedi

Ingredients

  • 350 gms Brinjals / Baingan
  • 4 tbsp Moong Vadi mangodi
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 small Chopped tomato optional
  • 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 .

Notes

note-
use leached tomato for kidney patients

Nutrition

Calories: 216kcal | Carbohydrates: 19g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 835mg | Potassium: 317mg | Fiber: 5g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg

Reader Interactions

Comments

  3. Sayantani

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

  4. Kusum

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

    Thank you Maayeka for dropping by my space.

  5. simran

    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.

  8. meena

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

5 from 2 votes (2 ratings without comment)