Vangi Pohe is always on my agenda when I visit the iconic Maharashtrian eatery Prakash in Dadar on Sundays for breakfast. In fact, it is here that I discovered this not-so-well-known Maharashtrian breakfast many years ago, and this Brinjal Poha has been a staple in my home ever since.
Prakash is this traditional Maharashtrian eating place that serves delectable snacks like Thalipeeth (only after about 8 AM), Sabudana Khichadi, Sabudana Wada, Bhajni Wade, Misal, Kothambir Wadi, Piyush, and more….
While the traditional pohe is available all the time, Sundays mean Prakash serve Vangi Pohe or Pohe with Brinjals. The first time I was offered this dish, I was reluctant to try it, but I am so glad I did. The Vangi adds a touch of je ne sais quoi to the pohe.
There are two kinds of poha; thin (Patal or Patla) and thick (Jaad or Jada). The thin variety is predominantly used for Chivda while it is the thick one that is cooked, so this recipe uses thick pohe.
I first posted this recipe in June 2014 and have now updated it with new photos and a recipe card.
How to Make Vangi Pohe | Brinjal Poha from Maharashtra
Preparation Time: 10 minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
- Thick Poha – 2 Cups
- Baby Brinjals – 8
- Green Chillies – 4 to 6
- Mustard Seeds/Rai – 1 tsp
- Cumin Seeds/Jeera – 1/2 tsp
- Curry Leaves – A Few
- Chopped Coriander Leaves – 1 tbsp
- Oil – 1 tbsp
- Turmeric – 1/2 tsp
- Asafoetida – A Large Pinch
- Sugar – 1/4 tsp
- Salt to Taste
Method
- Put the poha in a colander and hold it under gently running water for about 15 to 20 seconds. Gently mix the poha while wetting it. Do not use too much force as the poha will break.
- Leave the poha in the colander for about 10 minutes so that all the residual water is drained. You should be left with soft fluffy pohe. If you leave the pohe for too long, it will become dry. In this case, sprinkle 1 or 2 tbsp water on it.
- Cut the brinjals into 1/2″ pieces. Put the pieces in water till you are ready to use them or they will turn black.
- In a kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add cumin seeds and stir-fry for a few seconds.
- Add slit green chillies and curry leaves, and fry for a few seconds.
- Add the brinjal pieces and about 1/2 tsp salt.
- Stir-fry for 2 minutes.
- Cook covered for about 5 minutes till the brinjal pieces soften. Uncover and stir at regular intervals. The brinjal pieces should be just soft and not mushy.
- Add asafoetida, turmeric powder, salt and sugar.
- Mix well for about a minute or till the sugar melts.
- Add the soaked and drained pohe.
- With a gentle hand, mix well.
- Garnish with finely chopped coriander leaves.
- Serve hot with a wedge of lemon.
In Maharashtra, typically, pohe is served with a wedge of lemon that is freshly squeezed over the pohe just before it is eaten. It adds a nice tangy taste to the pohe!
Vangi Pohe | Brinjal Poha
Ingredients
- 2 Cups Thick Poha (~150 gms; See Notes)
- 8 Baby Brinjals (~ 125 gms)
- 4 to 6 Green Chillies
- 1 tsp Mustard Seeds/Rai
- 1/2 tsp Cumin Seeds/Jeera
- 6 to 8 Curry Leaves (See Notes)
- 1 tbsp Chopped Coriander Leaves
- 1 tbsp Oil
- 1/2 tsp Turmeric
- A Large Pinch Asafoetida
- 1/4 tsp Sugar
- Salt to Taste
Instructions
- Add the poha to a colander and wet them completely by pouring water on them. Gently toss the poha as you are wetting it.
- Leave the poha in the colander for about 10 minutes so that all the water drains from it.
- Cut the brinjals into 1/2″ pieces. Leave the pieces in water till you are ready to use them or they will turn black.
- In a kadai, over medium heat, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add cumin seeds and stir-fry for a few seconds.
- Add slit green chillies and curry leaves, and fry for a few seconds.
- Add the brinjal pieces and about 1/2 tsp salt, and mix well.
- Cook covered for about 5 minutes till the brinjal pieces soften. Uncover and stir at regular intervals. The brinjal pieces should be just soft and not mushy.
- Add asafoetida, turmeric powder, salt and sugar.
- Mix well for about a minute or till the sugar melts.
- Add the soaked and drained pohe.
- With a gentle hand, mix well. If the poha is too dry, sprinkle about 2 tbsp water on it and mix well.
- Serve hot with finely chopped coriander leaves as garnish and a wedge of lemon on the side.
Notes
- Use the thick variety of Poha (Jad Pohe or Jada Poha) to make this dish. With Patal or thin pohe, you will have a mushy, lumpy poha.
- I always tear the curry leaves into smaller pieces before adding to tadka as it releases the aroma of the leaves.
This is such a good read Aruna along with a yummy recipe. Love baigan :).
Even I love to visit temple. As u said missing temple visits bcoz of staying away from hometown. Pohe s one of my fav too but brinjal pohe s grt innovation
Vangi Pohe is quite common in Maharashtra, a fact that bypassed me somehow.
I have never been to Maharashtra so I don’t know.. I tried ur pohe recipe for breakfast:) it tasted delicious.. Thanks for the recipe
Hey! Thank you for the feedback. :’)
You can also try out Goad Pohe sometimes…its very popular in the Konkan region 🙂
Thank you for the tip. Much appreciated. Any recipe link that you van share?
This is one that comes a little close to what I have at home.
Thank you.
Poha happens to be my favorite breakfast option. I love trying out different versions of Poha. Of the Poha recipes I had never heard of this one. Am not a fan of brinjals but will definitely give this a try. Thanks for the recipe 🙂
I love whispering into the mooshaks ears every once in a while when I want something although I do know it is just like throwing coins in the river or tying a thread around a tree. But as they say “Hope is a good thing!”
Faith cannot be explained…. 🙂
Thank you for sharing your love of temples and your story with us, it was lovely to read xx
I would not encourage me to talk about temples…. Every other post will be something to do with a temple. 🙂
Sounds good to me!!
I want to try this very urgently .sure i will try this soon..
Aruna, your post brings back so many memories. We visit the Siddhi Vinayak temple in Mumbai and Prakash is one of my husband’s favorite joint so no trip is complete without a visit to both these places:)
I am going on Saturday. Anything I can eat for you?
Do eat the misal and the sabudana vada. next time I come to Mumbai, we can meet there and pig out on all the dishes:)
Done. Will send you pics! 😀
Now you tempt me to make a trip to Prakash soon with this delicious bowl of Vangi Poha. Any trip to Sidhi Vinayak or Dadar for that matter is incomplete without dropping in at Prakash. Our next meet should be here Aruna! PS – I always feel sugar adds the magic to a good poha, glad you feel the same too.
Kab chalna hai batao….