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A classic Sindhi curry where baby eggplants are fried until tender and then simmered in a rich, tangy masala made with plenty of sweet onions and tomatoes. A truly comforting and flavorful dish.
For 4 servings
Prepare the Eggplants
Shallow Fry the Eggplants
Prepare the Onion Masala Base
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A classic Sindhi curry where baby eggplants are fried until tender and then simmered in a rich, tangy masala made with plenty of sweet onions and tomatoes. A truly comforting and flavorful dish.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 289.32 calories per serving with 3.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Tomato Masala
Simmer and Finish the Curry
For a richer version, make a paste of the dry spice powders with 1 tsp of oil and stuff it into the slits of the eggplants before frying.
You can add one medium potato, peeled and cubed, to the curry. Fry the potato cubes until golden before making the onion masala and add them back to simmer with the eggplants.
If you don't have amchur powder, substitute with 1 tablespoon of tamarind pulp or a generous squeeze of fresh lemon juice at the end.
Eggplants contain anthocyanins, particularly nasunin found in the purple skin, which are powerful antioxidants that protect cells from damage. Tomatoes are rich in lycopene, another potent antioxidant that supports overall health.
The high fiber content in eggplants aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome. Spices like ginger and cumin also contribute to better digestion.
This dish features several ingredients with natural anti-inflammatory benefits. Turmeric (curcumin), ginger, and garlic are well-known for their ability to help reduce inflammation in the body.
One serving of Vangan Basar contains approximately 290-310 calories, primarily from the onions, eggplants, and oil used in cooking.
Yes, it is a nutritious, plant-based dish. Eggplants provide fiber and antioxidants, while onions, tomatoes, and spices offer various vitamins and anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil by air-frying or baking the eggplants instead of shallow-frying.
The name 'Vangan Basar' translates to 'Eggplant Onion,' making onions a fundamental ingredient for its signature sweet and savory flavor. Omitting them would significantly alter the dish and it would no longer be an authentic Vangan Basar.
Vangan Basar pairs wonderfully with Sindhi Phulka (thin rotis), Bhuga Chawal (caramelized onion rice), or plain steamed basmati rice. A side of plain yogurt or a simple cucumber raita complements the meal perfectly.
Store leftover Vangan Basar in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave before serving.