Baingan Pohe/Vangi Pohe/Flattened Rice with Aubergine

Baingan Pohe









Sometimes I feel (nay, know) that there are certain vegetables I should eat more of; aubergine is one of those. I like aubergines but have not experimented with them as much as I would wish. Hopefully, this is first of many more aubergine-centric experiments!

The idea for this recipe came about because I had a packet of red pohe (flattened rice) lying around. Wanted to make something more nutritious than the conventional pohe with onion or potato. Combined with the view to eating more aubergine, I was wondering if I could marry the two. Fortunately, the idea is not as outlandish as I first thought since I stumbled upon a couple of recipes for vangi pohe (vangi means aubergine in Marathi).

My take on baingan pohe is based on this recipe with a couple of minor tweaks.

Ingredients (Scroll down below for pictorial reference)

1 Cup pohe

200 Grams aubergine, finely diced

1 Tablespoon oil

1 Teaspoon mustard seeds

A pinch of asafoetida

15-20 Fresh curry leaves

2 Tablespoons dalia (or chana dal)

2 Onions, finely chopped

1-2 Teaspoons minced green chillies and ginger

1 Teaspoon Turmeric powder

1 Tablespoon goda masala (optional)

1-2 Tablespoons grated coconut

One small bunch coriander

Juice of one lime or lemon

Salt to taste


  1. First we need to prep the pohe. Take the pohe in a large bowl, wash them and drain the water. Make sure you remove any excess water. Cover and keep aside.
  2. Heat oil in a wok.
  3. As soon as the oil heats up, add mustard seeds.
  4. Once mustard seeds start spluttering, add asafoetida.
  5. Add curry leaves, give it a quick stir and add the chana dal.
  6. Cook for a couple of minutes till the chana dal starts browning.
  7. Add the onions and salt, cover and cook on a low heat for about 5 minutes.
  8. Add the aubergines, goda masala, turmeric powder and minced chillies and ginger. Mix well, cover and cook for about 10 minutes or till the aubergine soften.
  9. Once the aubergine is cooked, add the pohe and lime juice. Give everything a good stir. Cover and cook for about 5 minutes.
  10. Open, add coconut and coriander leaves (washed and chopped), cover and cook for 5 more minutes.
  11. Turn off the heat and let the cooked pohe sit for 5 minutes covered before serving.


  1. I used red pohe but you can use white pohe if you don’t have the red ones.
  2. I used green aubergine, you can use any variety available.
  3. If you don’t have goda masala, add one teaspoon each of coriander powder, cumin powder and powdered garam masala.

Red pohe

Red PoheGreen Aubergine

Green Aubergine









Ingredients for Baingan Pohe (instead of turmeric powder, I had minced fresh turmeric root along with green chillies and ginger)

Ingredients for Baingan Pohe


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