“Vaingana- Harvo Tomato ghalnu Sagle (Green Brinjal- Raw Tomato Semi Dry Curry)” … this is a delicious side dish from GSB Konkani Saraswat Cuisine that is usually prepared with brinjal only … addition of raw tomato enhances its taste making it a tasty and great combination to be served with roti/ chapati/ parathas/ panpolo (neer dosa)/ plain dosas. etc. … Yummilicious …
** A delicious side dish which in my home we prefer to have with either chapati or panpolo (neer dosa) as it goes very well with it, try it and you will definitely agree with me. This same curry has been added many times over in the blog in different veggie combination while the recipe remains the same. You can prepare it with just brinjals or in combination of drumsticks, tomatoes etc. I am sharing a common link at the bottom of this recipe where in you will find them all back to back.
** You may browse through the same and try that which appeals to you and your family or with that veggies that are available to you. This recipe is close to one which I shared earlier which was also in combination with tomatoes, the only difference being here I have used raw tomatoes. Both dishes are equally good with just a small difference. While addition of raw tomatoes does not need tamarind to be added in masala grinding, for ripe ones a little bit needs to be added to bring tartness.
** Here is my simple recipe for “Vaingana- Harvo Tomato ghalnu Sagle (Green Brinjal- Raw Tomato Semi Dry Curry)” …. My own style ….
** Ingredients :
Brinjal/ Vaingana/ Vangi/ Baingan : 2 large sized (500 gms)
Raw (Harvo/ Kacha) Tomato : 3-4 medium sized.
Gud/ Jaggery/ Goda : Small lemon sized grated (Optional)
Salt/ Namak/ Meeta : 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
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Seasoning :
Oil/ Tel/ Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbevu/ Kadipatta : 8-10 leaves.
** Note : I have used large sized green skinned brinjals for this recipe, which you can check out on the picture shared. However, you can use any size or purple colored ones too, as the taste does not differ much.
** Slice off the edges of brinjal thinly to remove stem and end portions. Cut them into 2 inch sized equal pieces or as is convenient to you depending upon the size of the brinjal. Do not make them too small or they will get overcooked. Put them in a bowl of water and keep it aside so that they do not get discolored before cooked.
** Wash the raw tomatoes and slice off the edges on both stem and end side and them cut them also into the same size as that of the brinjal and keep it aside ready. You should use green/ raw tomatoes which were very firm and the limp ones as then they will not get well cooked, so chose the tomatoes appropriately while purchasing.
** For Masala to be Ground : Heat Oil in a small pan, 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 to a semi coarse paste with just that much water that is necessary for grinding.
** Note : Do not make the masala thin or add excess water while grinding to make it smooth paste. Here we need well ground yet slightly coarse textured thick masala for this curry and in case you want to you can always add it later.
** In a thick bottomed kadai add in the cut brinjal pieces and about ½ cup of water and bring to a boil, stirring a few times to get it evenly cooked. When cooked say about 30% add raw tomato pieces, mix well and further cook till both are cooked to say about 70%.
** Note : Here we add tomatoes once the brinjal pieces are slightly done as the cooking time for brinjal and tomatoes differ, so be careful.
** Now add in the ground masala, salt to taste, grated jaggery if you want to (Optional, I have not added) and mix well carefully avoiding too much of stirring. Add water if necessary only, the texture of sagle curry is thick, so be careful in addition of excess water. Cook on medium heat stirring in between to avoid it getting burnt at the bottom until you see bubbles start appearing on the surface of 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- Harvo Tomato ghalnu Sagle (Green Brinjal- Raw Tomato Semi Dry Curry)” is done and ready to be served. This curry is usually served hot as a side dish along with dalitoy (spiced tuvar dal) and sheetHa (rice) in GSB community for lunch or dinner along with other accompaniments. If you want to serve it as a curry with rice, then 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. However, I also prepare panpolo (neer daos) to be served along with sagle for lunch and it is a wonderful combination. Do try out this delicious dish, serve it in your own combinations 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. However, 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 usually the dish is prepared with only brinjals or to which drumsticks are added. For tart taste tamarind is added while grinding masala in most homes. Addition of raw tomatoes is something I learnt from my sister who has the habit of using it extensively in many dishes. So today I just felt like trying this curry adding on raw tomatoes and it was fantastic.
** I am sharing a common link to all “Sagle” dishes posted in my Blog before. The recipe is the same with just changes in veggies, 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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