Vaingana Sagle (Purple Brinjal Semi Dry Curry).

"Vaingana Sagle (Purple Brinjal Semi Dry Curry)" ... a delicious semi dry side dish from GSB Konkani Saraswat Cuisine served during lunch/ dinner along with dal- chawal and other dishes ... tastes scrumptious even served with roti/ chapati/ parathas or dosas .... Yummilicious ....

** I have often mentioned my strong liking to our traditional GSB Konkani Saraswat dishes. During younger days there are times when one get drawn towards fancy restaurant style dishes and disliking our own traditional ones we grew up relishing. As time flies by and with advancing age one goes back on roots and once again there is change in liking towards food. The mind and body go back to wanting to eat that which we ate from our amma's kitchen and once again things change, but this time, trust me it is for betterment for sure.

** Sagle is a curry prepared with brinjals of smaller variety by adding masala. You can use any brinjal available in your place. However do ensure that the brinjals are firm and not mushy. Do not overcook, as when you add masala they should bind/ coat the brinjals. Overcooking of brinjals will turn them limp and mashed and the taste and looks are both lost. Also use just as much water needed to grind as necessary as using in excess will lead to thinner texture masala which is not the requirement.

** Traditionally whole small green brinjals or matti gulla cut to large chunks are used in southern side wherein those special brinjals are available. In Mumbai we get different variety and I use whatever available during that period. You can use the purple small ones available as whole or larger ones cut to chunks as used in this recipe, either way it tastes wonderful served as side dish with dalitoy (spiced tuvar dal) and sheetHa (rice) though it tastes equally wonderful served with chapati/ roti/ paratha or even dosas.

** Note : I have re-edited this recipe just to keep a similar pattern throughout the blog. The recipe- pictures are the same without any changes ... the pictures are just collaged for the sake of uniformity .... 

** Here is my traditional "Vaingana Sagle (Purple Brinjal Semi Dry Curry)" recipe, do try it out and enjoy with family and friends ....

** Slice off the stems of 500 gms of Gula (Vaingana/ Brinjal) and cut into big chunks, if small slice them halfway through retaining whole along with stem just trimmed a bit. I have used medium sized purple ones which I have cut into 4 equal pieces. Wash under running water and let drain in a colander. 

** Put cut brinjals in a thick bottomed kadai, add half cup of water and cook on low heat till 75% done. Keep mixing often gently to ensure even cooking of the brinjal, if necessary add in more water as is required to cook only. Also, be careful while mixing  otherwise it may get softened and broken too. 

** Masala to be Ground : Heat 2 tsp oil in a small pan, when hot add ¼ tsp of methi (fenugreek) seeds, fry a bit, then add 3 tsp of coriander (kothimbir/ dhania) seeds and fry till slightly colour changes. Add 7-8 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) cut into pieces and fry for a minute or two. Remove and grind this with 2 cups of freshly grated coconut (soyi/ nariyal) and a small marble sized tamarind (chinchama/ imly) with just enough amount of water required. The masala need not be too fine, say a little bit coarse, yet it all the ingredients should be evenly ground. 

** Add ground masala to cooked brinjal pieces in the kadai along with salt (namak/ meeta) to taste and mix well gently keeping in mind that the brinjal are soft and may break up. Add in more water as is necessary to bring the curry to a thick consistency. Be careful in adding of excess water as this is a semi dry textured dish. Bring all to full heat stiring in between, then lower the heat and cook till masala has mixed in well with the brinjals and bubbles start appearing on surface of the gravy.

** For Seasoning/ Pannaka : Heat 2 tsp oil (tel/ tela) in a small kadai, when hot add 1 tsp of mustard seeds (rai/ Sasam), when they begin to splutter add 10-12 fresh curry leaves (kadipatta/ karbevu), fry for a few seconds and then pour over the curry. Mix all together, cover and leave the curry aside for 10-15 minutes before serving. This ensures the curry infuses the seasoned flavors. 

** "Vaingana Sagle (Purple Brinjal Semi Dry Curry)" is done and ready to be served. This is a delicious semi dry side dish that is usually served with Dalitoy (spiced tuvar dal) and sheetHa (rice) in my community and we love it that way. However, with changing times and people having migrated all over the world pattern of cooking, serving have changed over times. These days people prefer to have lots of combination pattern in their food and this dish tastes equally tasty served with roti/ chapati/ parathas or panpolo (neer dosa) or any other dosa too. So just try it out and enjoy with your family and friends, its sure to be a hit with young and old alike. 

** Note : You can add a lemon sized grated jaggery (goda/ bella/ gud) to the masala when cooking. It is however optional and as per individual’s taste / liking. I have not added as in my home we prefer spiced versions.

** I am also sharing a common link to all "Sagle" recipes prepared in different combinations and veggies below, you may go through them in leisure and try out those that are available in your vicinity or that which is to your liking ....

https://gayathrifoodbytes.blogspot.com/search?q=sagle