Vaingana (Sana)- Mashinga Sanga Sagle/ Small Purple Brinjal- Drumstick Curry.

"Vaingana (Sana)- Mashinga Sanga Sagle/ Small Purple Brinjal- Drumstick Curry" ... this is a semi dry medium spiced curry from GSB Konkani Saraswats Cuisine that is often served as side dish with dalitoy (dal)- sheetHa(Rice) ... tastes great with roti/ chapati/ parathas/ dosas too ... Yummilicious ....

** As I have already written a lot about this dish we fondly call "sagle" many times before, I will not write details again. I have shared the same in combination as well as as it is before as well as with south Indian Matti gulla and drumstick too which is the most famous combo of all. The only difference in this curry is I have used small purple colored brinjals/ vangi along with mashinga sanga/ drumsticks while rest of the recipe remains same. But I have repeated the same again for convenience of readers. 

** Here is my recipe for "Vaingana (Sana)- Mashinga Sanga Sagle/ Small Purple Brinjal- Drumstick Curry" ... my style .... 

** Ingredients :

Purple Brinjal Small one’s/ Sana Vaingana/ Vangi : 8-10

Drumstick/ Mashinga Saanga/ Shenga : 2 medium sized

Gud/ Goda/ Jaggery : Small lemon sized grated (Optional)

Salt/ Meeta/ Namak : to taste

** For Masala to be Ground :

Coconut/ Soyi/ Nariyal : 2 cups freshly grated.

Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 7-8

Methi (Fenugreek) Seeds : ¼ tsp

Coriander (Kothimbir/ Dhania) Seeds : 3 tsp

Tamarind/ Imly/ Chinchama : small marble sized

Oil/ Tela/Tel : 1 tsp

** For Tempering/ Seasoning/ Pannaka :

Oil/ Tela/ Tel : 1 tsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Curry Leaves/ Karbevu Kadipatta : 10-12 fresh leaves.

** Slice of both edge portions and the stems of small sized purple brinjals/ sana vainagan and cut them into two or 4 equal pieces depending upon the size of the brinjals, say about 2 inches cube. Wash and drain in a colander.

** String and cut drumsticks into 4 inches pieces or smaller if desired. Wash and drain in a colander. You will have about 10-12 pieces.

** Masala To be Ground : Heat oil in a small pan, when hot add methi seeds, fry a bit then add in coriander seeds and fry till the color changes slightly. Add red chillies cut into pieces and fry for a minute or two. Remove and grind this with coconut and tamarind with just the required amount of water. Do not make the masala too fine paste, It should be a little bit coarse. Say about 90% finely done.

** Add the cut drumstick pieces in a thick bottomed kadai along with half cup of water, bring to a boil, 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 both are 90 % done.

** Now add ground masala, salt to taste, grated jaggery (Optional) and mix well. Add more water if necessary only as the texture of sagle is thick, so be careful with water. Bring to full heat, stirring in between to avoid the curry getting burnt. Now lower the heat and cook till the masala has mixed in well and bubbles start appearing on surface of the gravy. Remove and keep aside while we prepare seasoning.

** Note : Addition of jaggery/ gud to the curry is optional/ as per individual’s taste/ liking. I have not added as we prefer spicy curry. However, if serving with roti/ chapati addition of jaggery  enhances the taste and is definitely a  good combo. 

** For seasoning : Heat 1 tsp oil in a small kadai, when hot add in mustard seeds, when they begin to splutter add curry leaves, fry all for a few seconds and then immediately pour over the prepared and kept aside curry. Cover and leave aside for 10-15 minutes before serving. This ensures that the curry gets infused with the flavors. 

** You can check out more “Sagle” options/ recipes in the common link shared below …
https://gayathrifoodbytes.blogspot.com/search?q=sagle