logo
Food Advertising by

Blogging Marathon# 26: Week 1/ Day 2

Theme: Goan Cuisine

Dish: Eggplant & Mushroom Vindaloo

For Day 2 under “Goan Cuisine” for BM# 26, I made Vindaloo with Eggplant, mushrooms and red pepper. A little bit of Wiki gyan (knowledge) about Vindaloo — “Vindaloo is derived from a Portuguese dish named “Carne de Vinha d’ Alhos” which is usually made with pork, red wine and garlic.The Goans modified the dish by using vinegar for the red wine and kashmiri chilies and additional spices.”

When I saw this recipe Eggplant and Mushroom Vindaloo on Vaishali’s blog, I wanted to try it myself to see how it tastes. This recipe uses balsamic vinegar instead of white vinegar and that sounded delicious to me. Balsamic vinegar gives the dish a mildly sweet tangy flavor that goes great with the veggies. I add balsamic to my roasted veggies, so I know it tastes amazing. I wasn’t disappointed at all. When I tasted the dish, there was a party of flavors in my mouth. Its tangy, spicy, sour, sweet, all at the same time.

Here’s how I made the dish. Vaishali’s original recipe can be found here.

Print Recipe
Vegetarian Vindaloo with Eggplant & Mushroom Yum
Course side dish
Cuisine goan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Curry:
  • 1 Eggplant - I used an Italian eggplant medium , chopped into large pieces
  • 1 Red Pepper - medium, chopped into large pieces
  • 8 , quartered Mushrooms if - halved or large (I used cremini or brown mushrooms)
  • 1 Red Onion - large, chopped
  • ½ cup tomatoes Crushed
  • 1 Cinnamon " stick
  • 1 tsp Mustard seeds
  • 4 Spring Onions - both green and white parts chopped
  • 3 tbsps Cilantro - finely chopped
  • to taste Salt
For the Marinade:
  • ¼ cup Balsamic vinegar
  • 4 cloves Garlic
  • 1 Ginger " - piece
  • 1 tbsp Extra virgin Olive oil
  • 2 tsps Coriander Ground
  • 2 tsp Mustard seeds Ground
  • 1 tsp Cumin seeds Ground
  • ¼ tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp chili powder Red
  • 1 tsp Salt
  • 1 tsp Sugar
Course side dish
Cuisine goan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Curry:
  • 1 Eggplant - I used an Italian eggplant medium , chopped into large pieces
  • 1 Red Pepper - medium, chopped into large pieces
  • 8 , quartered Mushrooms if - halved or large (I used cremini or brown mushrooms)
  • 1 Red Onion - large, chopped
  • ½ cup tomatoes Crushed
  • 1 Cinnamon " stick
  • 1 tsp Mustard seeds
  • 4 Spring Onions - both green and white parts chopped
  • 3 tbsps Cilantro - finely chopped
  • to taste Salt
For the Marinade:
  • ¼ cup Balsamic vinegar
  • 4 cloves Garlic
  • 1 Ginger " - piece
  • 1 tbsp Extra virgin Olive oil
  • 2 tsps Coriander Ground
  • 2 tsp Mustard seeds Ground
  • 1 tsp Cumin seeds Ground
  • ¼ tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp chili powder Red
  • 1 tsp Salt
  • 1 tsp Sugar
Instructions
  1. Prepare the Marinade: Grind all the ingredients listed under Marinade along with 2-3tbsp water.
  2. Marinate the Veggies: Marinate eggplant, pepper and mushrooms in the marinade for 1 hour.
  3. Make the Curry: Heat 2tbsp oil in a large pan; add the onions and cook until they turn golden brown on medium flame, about 8-10 minutes.
  4. Add marinated veggies along with the marinade. Cook on medium flame for 5-8 minutes.
  5. Then add crushed tomatoes and cinnamon stick, cook on medium-low flame, covered for 35-40 minutes or until the veggies are completely tender.
  6. Finally add the mustard seeds, check the seasoning. Garnish with chopped cilantro and green onions. Serve with steamed rice or bread.
Recipe Notes

I served with stuffed buns and leftover peanut rice -- a very non-Goan combination 🙂

Lets check out what my fellow marathoners have cooked today for BM# 26.

Share this Recipe
 

17 thoughts on “Vegetarian Vindaloo with Eggplant & Mushroom”

  1. omg…I just realized that I have so make dishes to make…bookmarking this too:-)…the list simply grows

  2. Am surprised to ur vegetarian version of Authentic Goan foods, simply mindblowing Pavani, now i dont know want to cook for my next week BM coz my theme is goan cuisine..Btw love that beautiful platter, drooling here.

  3. I love vindaloo and the balsamic gives it such a nice rich color – will def. try it albeit exchange the eggplant for other veggies I like

  4. Wow your plate looks straight out of a cookbook Pavani! I love how you have done your plating and styling…you could easily become one, if you aren’t already one!..:)..I am enjoying your treats of goan food.

  5. Vindaloo looks good. I a tempted to try it out. This is one dish that I have never tried. Can you believe it.

  6. wow so tempting and so perfect!!!SowmyaOngoing Event – What is with my CuppaOngoing Event – HITS – Diabetic Friendly

  7. A vegetarian version of vindaloo! How nice. My husband is a great fan of mushrooms and he would probably love this. Have to give it a try.

  8. Thtz cool idea to use veggies for Vindaloo. Never though of veg vindaloo. Your dish looks mouthwatering.

Leave a Reply

Your email address will not be published. Required fields are marked *