“Vaingana- Tomato ghalnu Sagle (Small Brinjal- Tomato Semi Dry Curry)" … a simple, yet delicious dish from Konkani Saraswat Cuisine prepared usually only with brinjals, but as I was able to get only 4 small ones from my veggie vendor, I added on the same number of tomatoes and prepared this traditional dish and it turned out superb … goes well with rice, roti or even dosa … Yummilicious ….
** Here is a simple dish prepared with brinjal that is a traditional konkani dish prepared in almost all amchi homes. There is still shortage of veggies, though we somehow manage to get some. I could get only 4 small sized brinjal out of which one was too small too, but I bought them anyway and decided to prepare this dish adding on tomatoes to compensate the quantity of brinjals. I have posted this curry many times in different combos many times before so will not run into details, also I am completely aware that no one really in right mind to even read through, considering the pressure hanging on each one of us on present crisis. Just keep your mind calm, do at least an hour of exercise to build up immunity, consume good food full of nutrients, minerals and proteins and see to it that you take in plenty of Vitamin C and B too along with Iron and zinc. Stay Safe, Stay Blessed, Stay at Home as much as possible and if you need to really go out do so taking necessary precautions. Do not forget to wear your face mask and do not forget to sanitize your hands or wash them often.
** Here is my simple recipe for “Vaingana- Tomato ghalnu Sagle (Small Brinjal- Tomato Semi Dry Curry)" …. My own style ….
** Ingredients :
Purple Brinjal Small one’s / Sana Vaingana : 4-5 medium sized.
Tomatoes : 4 medium sized.
Gud / Jaggery : Small lemon sized grated (Optional)
Salt to taste
** For Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Laal Mirchi/ Kumte Mirsanga :6-8
Methi/ Fenugreek Seeds : ¼ tsp
Coriander Seeds/ Dhania/ Kothimbir : 3 tsp
Tamarind : small pinch as we are adding tomatoes.
Oil : 1 tsp
** For Tempering/ Seasoning :
Oil/ Tel : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbevu/ Kadipatta : 8-10 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. Similarly wash, wipe dry and cut the tomatoes too into same size and keep them aside ready.
** To be Ground : Heat Oil in a small pan, when hot add methi seeds, fry a bit then add coriander seeds and fry till slightly color changes. Add red chillies cut into pieces and fry for a minute or two. Remove and grind this with freshly grated coconut and a pinch of marble sized tamarind. Do not make the masala into too fine paste; It should be a little bit coarse. Say about 90% finely done.
** In a thick bottomed kadai add in the cut brinjal pieces and about ½ cup of water and bring to a boil, mix well, lower the heat, cover and cook on low heat till 70% done. Now add in the cut and kept aside tomatoes, mix well and let cook till 90 % done.
** Now add in the ground masala, salt to taste, grated jaggery (Optional, I have not added) and mix well. Add water if necessary only, the texture of sagle is thick, so be careful in adding of excess water. Cook on medium heat till you see bubbles start appearing on the gravy.
** For Tempering/ Seasoning : Heat 1 tsp oil in a small kadai, when hot add in mustard seeds, when they begin to splutter add curry leaves, mix well, fry for a minute and then pour the seasoning over the simmering curry and remove from heat and keep it aside covered for 10-15 minutes before serving. This ensures the curry infuses the seasoning flavors.
** “Vaingana- Tomato ghalnu Sagle (Small Brinjal- Tomato Semi Dry Curry)" is done and ready to be served. Serve this hot as side dish with dal-chawal or if you want to serve it with rice, keep the texture slightly thinner and it goes well too, that is what we do in our home, as we like having sagle with rice. Do try out this delicious dish and enjoy with your family.
** Note : Addition of jaggery to the curry is optional and as per individual’s taste / liking, I have not added as we do not like it sweetened when relishing with rice. But if you are going to have it with roti/ chapatti then you may do so as it tastes great too.
** Note : The addition of tomatoes is my version of sagle dish as I fell short of brinjals. You can prepare the same with only brinjal or with addition of drumsticks or any other veggies too. I am sharing a common link to all “Sagle” dishes posted in my Blog before, you can check out on the same by clicking on it and prepare that which you and your family would like to have …
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Thanks.