Vangyacha Rassa Bhaji | Indian Eggplant Curry

Vangyacha Rassa is an extremely popular Maharashtrian dish. Eggplants are cooked in peanuts gravy to make it spicy, flavorful and a wholesome weekend meal!


  • 1/2 cup roasted peanuts
  • 2-3 tbsp Ghaati masala
  • 1 tsp turmeric powder
  • 10 small eggplants
  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 8-10 garlic cloves
  • 5-6 curry leaves
  • water as required
  • salt as required
  • 1/4 cup chopped cilantro


  • Ground roasted peanuts coarsely and transfer it to a bowl. Add goda masala and turmeric powder to it, mix and keep it aside for now. Wash the eggplants and chop off the crowns. Slit the base into a plus sign like shown in the pic above. Place the slit eggplants in a bowl of salt water and begin cooking. Heat ghee in a pan, temper mustard seeds and once they begin to crackle add minced garlic and curry leaves. Fry for a minute or till the garlic begins to brown. The add the eggplants to the pan along with salt. Give it a mix and cook for 2 minutes. Then add the ground masala to the pan along with water, mix and cover the pan. Adjust the water depending on the consistency you prefer. Cook on simmer for 10 minutes. Keep stirring in intervals. Once the gravy thickens and the eggplants are cooked, garnish it with chopped cilantro and its done! This dish tastes best with bhakri but you can also pair it with any Indian bread or rice.
I have used their homemade ground masala known as ghaati masala. I understand that most of you reading this may not have access to this traditional homemade masala, then you can make your own masala. Mix 1 tsp of garam masala, coriander cumin powder, chilly powder, onion powder and garlic powder, It will give you similar taste.