Brinjals - as eggplants or aubergines are more commonly known in India- are available all through the year. They are called Vaingan in my mother tongue, Konkani; Baingan in Hindi, Katirikai in Tamil and Badanekai in Kannada. They are considered good for health being specially suited for those who have diabetes.
Elsewhere in this blog, you will find recipes for some other yummy dishes made with brinjals such as:-
- Vaingana Puddi Sagle from our Konkani cuisine
- Bharli Vaangi from Maharashtra
- Kathirikai Pitlai from Tamilnadu
- Roasted Brinjal Chutney from North India
Today's recipe is from our Konkani GSB cuisine. A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which is usually made with potatoes or legumes with onions.
I have adapted today's recipe from Eggplant/Brinjal Saung from my cousin, Vinaya Prabhu's popular cooking blog: Vinaya's Culinary Delights.
We generally use tamarind extract to give the tanginess to the saung, but in this recipe tomatoes have been used instead. The amount of chilli powder you use will depend on your taste and the spice level of the chilli powder used. For example, Kashmiri Red Chilli Powder is relatively less spicy but gives good colour while as others are far more spicy. I have used measurements to suit our requirements in terms of oil and spice level.
- Vaingan (Eggplant/Brinjals), 8-10 (baby brinjals)
- Large-sized Onions, 2
- Medium-sized Tomatoes, 3 or about 200 grams
- Coriander Powder, 1 tbsp
- Chilli Powder, 2-3 tsp or to taste
- Coconut Oil, 3 tbsp
- Salt, to taste