(Poppadum & Aubergine Curry)


Red masala Poppadum – 1 no.
Brinjal – 1 no. (medium sized)
Potatoes – 2 nos. (medium sized)
Turmeric powder – ½ tsp.
Asafoetida – pinch
Oil – 1 tblsp.
Green Chillies – 3 – 4 nos.
Raw mango powder – 1 tsp. or
Ground pomegranate seeds – 1 tsp.
Salt – to taste
Coriander leaves – 1 tblsp.(for garnish)


  1. In a toap, heat oil on a medium flame. When hot, add chopped green chillies and asafoetida. Allow it to temper.
  2. When the green chillies start popping, add chopped pieces of brinjal and small pieces of potato. Add turmeric powder, salt and 3 cups of water.
  3. Let it cook for 20 minutes or till the potatoes are cooked. Add small pieces of red masala poppadum and stir well.
  4. Add raw mango powder or ground pomegranate seeds and cook for a few more minutes. The consistency of Papad Vanghar jo Saag is on the thinner side.
  5. Serve hot garnished with chopped coriander leaves.

To serve

Pappad Vanghar jo Saag is served hot with Saaya Choka.

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