Baigan mangodi sabzi

Lets make Baigan mangodi sabzi

Baigan mangodi sabzi is prepared with Baigan (eggplant) along with moong dal mangodi is one of the sabzis which can be prepared quickly and also taste amazing. Brinjal mangodi sabzi can be served with chapatti or rice. 

It’s a popular dish in North India especially in the states of Rajasthan and Uttar Pradesh. Dried yellow lentil Nuggets/ Moong daal vadi/Mangodi are used to prepare this curry. Baigan is cooked with stir-fried mangodi, tomato, and a few basic Indian spices.


Brinjals – 1 (400 grams)

Mangodi – ¾ cup 150 gm

Tomato – 3 (paste)

Green chilly – 2 (paste)

Mustard oil – 2 to 3 tbsp

Green coriander – 3 to 4 tbsp (finely chopped)

Asafoetida – 01 pinch

Cumin seeds – ½ tsp

Ginger paste – one tsp

Garam masala – ¼ tsp

Red chilly powder – less than ¼ tsp or as per taste

Turmeric powder – one-fourth tsp

Coriander powder – 1.5 tsp

Salt – as per taste

Serving 4-5 people


How to make Aloo Baingan Wadi Ki Subzi

Firstly, break each mangodi into 2 to 3 chunks.

Then cut the brinjals into small chunks and put them in water.

Furthermore, take a pan and add oil to it 2 tbsp. Then stir fry the mangodis on medium flame.

 Well, keep stirring constantly and roast the mangodis till there is a little change in color.

Once the mangodis are roasted well, add ½ cup water to it.

In addition, put brinjals and salt in the kadhai also.

Cover and let it simmer.

Stir the mixture at regular intervals.

Meanwhile, in another pan, heat 1 to 2 tbsp oil in a kadhai and splutter cumin seeds.

Moreover, add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder, and some salt.

Now sauté the spices until oil leaving the edges of the masala is visible.

Then add 1 cup water and let it simmer. After a gentle boil in the gravy, add garam masala and cooked veggies into it.

Cover the sabzi and let it cook for 4 to 5 minutes.

Garnish it with coriander leaves.

Finally, serve and enjoy!

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