Vangan Basar
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Eggplants
- b.Wash the baby eggplants and pat them completely dry with a kitchen towel.
- c.Make two deep slits in a criss-cross pattern from the bottom of each eggplant, going about three-quarters of the way up but keeping the stem and crown intact.
- d.To prevent browning, you can soak the slit eggplants in a bowl of salted water for 10-15 minutes. Before frying, drain them completely and pat dry again.
- 2
Step 2
- a.Shallow Fry the Eggplants
- b.Heat 4 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, gently place the eggplants in the pan. Fry them for 8-10 minutes, turning occasionally, until the skin is wrinkled and they are tender all the way through. A knife should easily pierce the flesh.
- d.Carefully remove the cooked eggplants with a slotted spoon and set them aside on a plate.
- 3
Step 3
- a.Prepare the Onion Masala Base
- b.In the same pan with the leftover oil, add the remaining 2 tablespoons of oil if needed.
- c.Add the finely sliced onions and sauté on medium heat. This is the most crucial step; cook patiently for 12-15 minutes, stirring frequently, until the onions turn a deep, rich golden-brown color.
- d.Once the onions are caramelized, add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Tomato Masala
- b.Add the tomato puree to the pan and stir well to combine with the onions.
- c.Add all the dry spice powders: turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix thoroughly.
- d.Cook the masala for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the pan.
- 5
Step 5
- a.Simmer and Finish the Curry
- b.Pour in 1/2 cup of warm water and stir to create a smooth gravy. Bring the gravy to a gentle simmer.
- c.Carefully place the fried eggplants back into the pan, nestling them into the gravy. Be gentle to avoid breaking them.
- d.Sprinkle the amchur powder and garam masala over the top.
- e.Cover the pan with a lid and let the curry simmer on low heat for 5-7 minutes. This allows the eggplants to absorb all the flavors of the masala.
- f.Turn off the heat. Garnish with fresh chopped coriander leaves and let it rest for 10 minutes before serving for the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Vangan Basar is the deep caramelization of the onions. Do not rush this step; it builds the sweet and savory foundation of the curry.
- 2Use small, fresh baby eggplants as they have fewer seeds, a tender texture, and absorb the masala beautifully.
- 3Ensure the eggplants are completely dry before frying to prevent oil from splattering.
- 4After adding the fried eggplants back to the gravy, avoid vigorous stirring to keep them intact.
- 5For a more traditional flavor, you can use mustard oil for frying the eggplants and making the masala.
- 6The consistency of the gravy can be adjusted. Add a little more warm water for a thinner gravy or simmer for longer to thicken it.
Adapt it for your goals.
Stuffing
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.
Add PotatoesAdd Potatoes
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.
TanginessTanginess
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.
Why this is on our healthy list.
Rich in Antioxidants
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.
Promotes Digestive 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.
Anti-inflammatory Properties
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.
Frequently asked questions
One serving of Vangan Basar contains approximately 290-310 calories, primarily from the onions, eggplants, and oil used in cooking.