Brinjal/ Vaingana Sagle

Tried this recipe mentioned by Jaya V. Shenoy in her book titled "Dakshin Bharath dishes"


12 brinjals small ones,

Red chillies  8-10 ...I have used byadgi ones.
Coriander seeds 2 tsp
Methi/Fenugreek seeds 1/2 tsp
Grated coconut 1 cup
Small piece of jaggery
Marble sized tamarind

For seasoning
Mustard seeds,
Curry leaves


Wash, remove stalk and cut the brinjals 4 slits lengthwise. 

Massollu/ Masala paste for stuffing :
Roast redchillies , coriander seeds , methi seeds. Allow it to cool down. Grind the coconut, red chillies, tamarind, jaggery without using water. When the masala paste is ready add roasted coriander seeds and methi seeds  and grind for some more time. 

Stuff the slit brinjals with this massollu and place them on a plate. Keep the extra massollu aside. Take a pan, heat oil and prepare seasoning with mustard and curry leaves. When the seeds splutter drop the stuffed brinjals into the seasoning gently and spread the excess massollu over them. Cover the pan let it cook on low flame. Open lid in between and turn them over to prevent sticking. Add drops of water if it dries out and starts sticking the pan. You can take the water that is used to wash the mixie grinder. When brinjals become soft remove them from flame and enjoy with hot rice or chappatis.

Happy Cooking !


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