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
FOR SEASONING :
Mustard seed 1/2 tsp
Curry leaves 1 sprig
HOW TO MAKE:
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.
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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