Vaingana (Sana) ~ Mashinga Sanga Sagle / Small Purple Brinjal ~ Drumstick Curry … A delicious semi dry medium spicy Konkani Saraswats dish that goes very well with Dalitoy ~ Rice or Roti too ……
I will not write much about this dish as I have already posted this dish twice before, once with only purple brinjal and the other time with south Indian Matti gulla and drumstick. Here the only difference is I have used small purple coloured brinjals. Rest of the recipe remains same. But I have repeated the same again for convenience.
Purple Brinjal Small one’s / Sana Vaingana : 8-10
Drumstick / Mashinga Saanga : 2
Gud / Jaggery : Small lemon sized grated (Optional)
Salt to taste
For Masala :
Coconut : 2 cups freshly grated.
Red Chillies :7-8
Methi Seeds : ¼ tsp
Coriander Seeds : 3 tsp
Tamarind : small marble sized
Oil : 1 tsp
For Tempering :
Oil : 1 tsp
Mustard Seeds / Sasama : 1 tsp
Curry Leaves / Karbev : 10-12 leaves.
** Remove the stems of small sized purple brinjals / sana vainagan and cut them into two or 4 equal pieces. Wash and drain in a colander.
** Cut drumsticks into 4 inches pieces after slightly peeling the skin of it. Wash and drain in a colander. You will have about 10-12 pieces.
** To be Ground : Heat 1 tsp oil in a small pan, when hot add ¼ tsp of methi seeds, fry a bit then add 3 tsp of coriander seeds and fry till slightly colour changes. Add 7-8 red chillies cut into pieces and fry for a minute or two. Remove and grind this with 2 cups of freshly grated coconut and a small marble sized tamarind. Do not make the masala too fine paste, It should be a little bit coarse. Say about 90% finely done.
** Put the cut drumstick pieces in a thick bottomed kadai, add half cup of water, bring to a boil and then cover and cook on low heat till half done. When half done add in the brinjal pieces, mix well and cover and cook till 90 % done.
** Now add in the ground masala to the cooked brinjal and drumsticks. Add salt to taste, grated jaggery (Optional) and mix well. Add water if necessary, the texture of sagle is thick, so be careful in adding of excess water. Bring to full heat, lower and cook till all the masala has mixed in well with the brinjals and bubbles start appearing on the gravy. The Brinjal Drumstick sagle is done. Remove and keep aside.
** For seasoning : Heat 1 tsp oil in a small kadai, when hot add in mustard seeds (Rai / Sasam), when they begin to splutter add curry leaves, mix well, fry for a minute and then pour the seasoning over the curry.
** Cover and leave the curry aside for 10-15 minutes before serving. This ensures the curry infuses the seasoning flavors. Vaingana ~ Mashinga sanaga sagle is ready. Serve the curry hot with Dal-Chawal or Roti.
** Note : Addition of jaggery to the curry is optional l and as per individual’s taste / liking.
** Note: You can also check up on Gula / Vaingana Sagle a similar dish that was posted before with purple brinjals. And also another one on gula and mashinga sanga in my blog.