Sunday, 23 October 2011

EGG PLANT / VAINGAN SAGLE

Eggplant sagle is one of the fav. curries of Konkani people.  Actually  Violet eggplant  is the best  for this curry. as I did not get that variety of eggplants, I prepared with  the green lengthy ones.

WHAT YOU NEED:

Egg plants( lengthy ones) 3 medium size.
Coconut ( grated) Little more than 2 tabsp
Tamarind a small piece
Tomato 1 small
Coriander seeds 2 tsp
Red chilly 5
Salt
Green Eggplant (Vaingan)
                                                         

FOR SEASONING :

Mustard seed 1/2 tsp
Curry leaves 1 sprig

HOW TO MAKE:
VAINGAN SAGLE


Wash eggplant and tomato and cut into big pieces.

Fry red chilly is in little oil and take out , then fry coriander seeds in the same pan
Grind coconut, red chilly,coriander seed, tamarind to a rough paste.
Take 3,4 tsp of oil in a kadahi and heat, when hot put mustard seeds and curry leaves. Add tomato and saute for a minute.
Add eggplant pieces and saute for a while. When the eggplant's color starts changing  then add masala, salt and a glass of water. Allow it to boil till it is done or it becomes thick.

Serve this curry with rice.



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