Monday, March 3, 2014

VAINGANA PUDDI SAGLE ( BRINJALS COOKED IN A SPICY COCONUT MASALA)

VAINGANA PUDDI SAGLE

This is a popular Konkani dish made of brinjals. I always associate this dish with my Amma, who, as I remember from my childhood made delicious dishes for us. I make many of her dishes even to this day.

While you can use brinjals of any type, today I have chosen to make this dish with small brinjals. I would recommend you use the Red Byadgi Chillies in this preparation. This dish is a perfect side dish to our meal of rice and dal.

Update: In May 2016, I was invited by The Indian Express to contribute to a feature article, "From Mothers To Daughters : Five Traditional Recipes From Across The Country". This was my small tribute to my Amma, Smt. A. Vimala Pai.

I hope you will like this traditional Konkani dish as much as we do.




Ingredients:
  • Brinjals, 8-10
  • Fresh Coconut Gratings, 3/4 cup
  • Red Chillies (Byadgi), 8 or as per taste
  • Tamarind, marble sized ball
  • Coriander seeds, 1 and 1/2 tsp
  • Fenugreek ( Methi)  seeds, 1/4 tsp
  • Oil, 1-2 tbsp.
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 1 sprig
  • Salt, to taste
Method:

Wash the brinjals without cutting their stalks
Without breaking off the quarters, slit each of the brinjals at the base into four keeping the stalk intact. You may trim the stalk if it is too long. Keep aside.
In a little oil, roast separately the red chillies, coriander seeds and methi seeds.
Grind together coconut gratings along with the roasted red chillies, coriander seeds, methi seeds, tamarind and salt to a coarse paste adding just the required amount of water
Stuff this ground masala into the slit brinjals
Heat oil in a kadhai on medium heat add mustard seeds.
When they splutter, add curry leaves and saute
Next, add the stuffed brinjals and the remaining masala
Sprinkle a little water, cover and cook the brinjals over medium flame, stirring from time to time
Take care that the brinjals are not broken and that they are well coated with the masala
Cook till the brinjals get done and the excess water from the masala evaporates giving the dish a dry and roasted finish
Serve hot  

3 comments:

  1. Thank you. This is also my mom's recipe 🙂

    ReplyDelete
  2. Shobhana pacchi I made this today and it turned out great! Thank you so much for all the recipes.

    ReplyDelete
  3. Add a small pc of dalchini stick and a leaf whil u dry roast and grind..itl add good aroma and taste.. enjoy

    ReplyDelete