VAINGANA SAUNG

 VAINGANA SAUNG

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. 

Ingredients:-

• 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

Method:-

Wash the baby brinjals, cut them at the base in a criss cross manner keeping the stem intact

Wash and finely chop the tomatoes and onions

Heat oil in a thick-bottomed kadhai and on medium heat add the finely chopped onions, brinjals and a little salt and sauté till the onions change colour and become golden brown 

To this add the chilli powder, coriander powder, and salt to taste. Mix well.

Add the finely chopped tomatoes and cook till they become soft and mushy 

Add 1 cup of water ( or a little more if required) , mix well and bring to a boil

Lower the heat and cook covered on medium heat stirring from time to time till the brinjals get done

Transfer to serving bowl and serve the Vaingana Saung as a side dish with the main meal