Vegan Khara Vanga Recipe Is Free From –
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Khara Vanga Recipe
- For Masala –
- Coconut powder / Dry coconut – 1 cup
- Sunflower seeds – roasted – ½ cup
- Green Chilies – 3-4
- Garlic – 4-5 cloves
- Cilantro – ¼ cup
- Turmeric powder – 1 Tsp
- Coriander seeds powder – 1 Tsp
- Cumin seeds powder – 1 Tsp
- Salt to taste
- Water – 2-3 TBSP
For Bhaji –
- Vangi / Eggplants – 7-8 – small size.
- Vegetable oil – 2 TBSP
How to Make Flavorful of Khara Vanga Recipe: Step-by-Step Instructions
- Into a blender jar add dry coconut , roasted sunflower seeds , cumin seeds powder , coriander seeds powder , turmeric powder , garlic cloves, green chilies, coriander leaves , salt to taste and blend everything into fine paste. While blending just use 1-2 TBSP water.
- Wash and dry the vangi really well. Cut the vangi across like we cut for bharali vangi. Stuff the vatan really well in each vange.
- Heat up oil in a pan. Add stuffed vangi and roll them once in oil. Cover and cook on low to medium heat for about 2-3 minutes. Remove the lid and mix once. Again cover and steam for another 3-4 minutes.Do not any water. Cook these vangi on steam. Repeat the process until vangi gets cooked.
- When vangi are almost cooked, add leftover vatan and mix well. Cover and cook for another 2-3 minutes.
- Khara vanga is ready. This goes well with chapati or with varan bhat as a side dish.
Serving Suggestions and Accompaniments for Vegan Khara Vanga
- Steamed Rice: Khara Vanga pairs exceptionally well with steamed white rice. The mild, fluffy rice balances out the spiciness of the curry.
- Indian Bread: Serve Khara Vanga with traditional Indian bread like chapati, roti, or naan for a delightful combination of flavors.
- Pickles: Add some Indian pickles like mango pickle or lime pickle as condiments. Their tangy and spicy flavors enhance the overall taste experience.
