Name: VAINGAN MASHINGA SANGE SAGLEN
Prep time: 15 min
Cook time: 20 min
Ingredients: 4-5 small brinjals or 1 big one (about 2 cups, chopped); 1 cup onion (chopped into cubes); 1 cup drumsticks/moringa; 1 cup grated coconut (fresh or frozen or even dry, unsweetened coconut); 1 tablespoon coriander seeds ((or 1 teaspoon coriander powder)); 1 large marble sized fresh tamarind (or 1/2-1 teaspoon tamarind paste); 4-5 roasted dry red chilies (or 2 teaspoons Kashmiri red chili powder); 2 tablespoons coconut oil (or any odorless cooking oil); 1 teaspoon mustard seeds; Few curry leaves ((optional))

VAINGAN MASHINGA SAGLEN is a typical Konkani style dry curry with brinjals/baingan/eggplant, drumsticks and onions cooked and simmered in a coriander-coconut based masala.

Sometimes it is also known as "Vaingana Puddi Saglen" too!

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(Full step-wise instructions as well as printable/to save recipe card below)

Although traditionally it is made using only stuffed eggplants and chopped onions, with drumsticks (moringa) in season, could not resist adding that too and definitely was not disappointed.

(Drumsticks not only add nutrition but also a lovely earthy aroma typical of moringa and my family was devouring this combination of flavors in this masala curry incessantly).

I prefer using chopped eggplants or baingan instead of stuffing whole small brinjals with the coconut masala as is done traditionally.

Stuffed or otherwise, it is so delicious, you can enjoy it with just some rice, dal and a salad or just mix with rice (like I do) and savor every bite of this mouthwatering south Indian Konkani delight.

Have you tried it? If not, check out my recipe and you are surely going to make this often too!

INGREDIENTS NEEDED:

Brinjal/Eggplant/Baingan – Traditionally only small eggplants were used as the masala is stuffed in it but I prefer to use chopped eggplants in it, so you can use both the small variety or the bigger variety here.

Drumsticks/Moringa – This is the fruit of the moringa leaves tree. As they look like sticks, we call it drumsticks in India.

Totally optional but if you can find or source it, it gives an amazing flavor to the overall dish. Just cut them into 2-3 inch pieces and use them in the curry.

(Can be substituted with potato chunks too).

Onions – Any variety of onions is okay; red, white or purple.

Coconut – Use freshly grated or even frozen will work. If you cannot find both, then dry, unsweetened desiccated coconut works equally good. Just that the flavor of coconut is not that pronounced.

Spices – Only a couple like coriander seeds (or even coriander powder), dry red chilies or even red chili powder.

Tamarind – Every Konkani south Indian coconut masala has this for the sour element. You can use fresh tamarind or even tamarind paste. Both are easily available in Indian stores or even online.

Mustard seeds, curry leaves and a dash of coconut oil or any odorless cooking oil are needed for the tempering or takda.

That is it.

HOW TO MAKE VAINGANA SAGLEN

Prep the Vegetables:

Chop onions into medium sized chunks; you will need about 1 cup.

Wash and slice or chop eggplants too into medium sized pieces. If using small eggplants, used 4-5; you will need about 2 cups of eggplant cubes.

It is better to soak the chopped baingan/brinjal/eggplant in water to avoid any darkening.

If using drumsticks/moringa, then wash and cut into 3 inch pieces. You can add 1 cup or even more of it depending upon the amount of coconut masala.

Make the coconut masala:

In a small blender jar, add 1 cup of grated coconut, 1 tablespoon of coriander seeds, 4-5 roasted dry red chilies or even 2 teaspoons of Kashmiri red chili powder along with a large marble sized piece of fresh tamarind.

If using tamarind paste, you can add that instead here; about ½ teaspoon for starters.

Add some water and blend to a fairly coarse paste. There is no need to blend the masala to a fine paste.

Coconut masala is ready.

To make the Eggplant/Baingan curry:

Heat 2 tablespoons of coconut oil in a deep saucepan and when hot add 1 teaspoon of mustard seeds.

As soon as they pop and crackle, add few curry leaves and then tip in ½ up of chopped onions. (Remaining ½ cup will be added later).

Fry on medium heat until the onions start to soften and brown a bit.

At this stage, add the chopped eggplants/baingan (drain and add).

Stir in the chopped moringa too and mix well.

Gently sauté on medium heat for a couple of minutes and then add the coconut masala.

Sprinkle some salt to taste and some water, enough to soak the ingredients.

Mix well gently and then cook on medium low heat (after one boil), keeping it covered while cooking.

Gently cook, stirring in between, taking care to see that veggies do not break (especially the drumsticks) and crumble as they continue to cook.

Add water in between if needed until the eggplant chunks and moringa are just cooked enough.

Do a taste test and adjust the amount of salt accordingly.

Once done, remove from heat and serve.

Saglen can be made almost dry or even with just some thick gravy. Both versions taste good, depends upon your preference.

So, this delicious south Indian style, especially Mangalorean Konkani style curry is best enjoyed with some rice and dal but goes great with just some plain rice or rotis/parathas too!

Enjoy and Happy Cooking/Eating!

SERVING SUGGESTIONS:

As mentioned earlier, this mouthwatering Vaingana Mashinga Saglen which will make you love baingans/eggplants is best enjoyed with some rice and dal but tastes awesome with some rotis, chapattis etc. too.

We enjoyed with some typical Konkani dishes which we make often.

On this thali...

Rice, Dalithoy (konkani style dal), Mashinga Sange Upkari (drumsticks stir fry), Kulitha Upkari (Horsegram stir fry), some burfis and of course the just made Vaingan Mashinga Sange Saglen!

Do try this soon especially when drumsticks/moringa are in season!

If not, just make with only brinjal or some added peeled potato chunks too.

I know I will be making this all season and as I have frozen some drumsticks, maybe rest of the year too. It is that delicious!

For more eggplant recipes, you must check out these from my blog:

Now, let’s see how to make my version of Vaingana Mashinga Saglen:

VAINGAN MASHINGA SANGE SAGLEN

This is a typical Konkani style coconut based curry with brinjals/baingan/eggplant, drumsticks/moringa and onions cooked and simmered in a coriander-coconut based masala.It is a perfect side with just rice and dal or with some rotis/parathas too.

Course Brunch, Dinner, Lunch

Cuisine Indian, Konkani, South Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Author Vanitha Bhat

Ingredients

4-5 small brinjals or 1 big one about 2 cups, chopped
1 cup onion chopped into cubes
1 cup drumsticks/moringa

FOR THE COCONUT MASALA:

1 cup grated coconut fresh or frozen or even dry, unsweetened coconut
1 tablespoon coriander seeds (or 1 teaspoon coriander powder)
1 large marble sized fresh tamarind or 1/2-1 teaspoon tamarind paste
4-5 roasted dry red chilies or 2 teaspoons Kashmiri red chili powder

FOR THE TEMPERING/TADKA:

2 tablespoons coconut oil or any odorless cooking oil
1 teaspoon mustard seeds
Few curry leaves (optional)

Instructions

PREP THE VEGETABLES.

Chop onions into medium sized chunks; you will need about 1 cup.
Wash and slice or chop eggplants too into large pieces. If using small eggplants, used 4-5; you will need about 2 cups of eggplant.
(It is better to soak the chopped baingan/eggplant in water to avoid any darkening).
If using drumsticks/moringa, then wash and cut into 3 inch pieces. You can add 1 cup or even more of it.

MAKE THE COCONUT MASALA

In a small blender jar, add 1 cup of grated coconut, 1 tablespoon of coriander seeds, 4-5 roasted dry red chilies or even 2 teaspoons of Kashmiri red chili powder along with a large marble sized piece of fresh tamarind.
If using tamarind paste, you can add that instead here; about ½ teaspoon for starters.
Add some water and blend to a fairly coarse paste. There is no need to blend the masala to a fine paste.
Coconut masala is ready.

TO MAKE THE BRINJAL DRUMSTICK CURRY

Heat 2 tablespoons of coconut oil in a deep saucepan and when hot add 1 teaspoon of mustard seeds.
As soon as they pop and crackle, add few curry leaves and then tip in ½ up of chopped onions. (Remaining ½ cup will be added later).
Fry on medium heat until the onions start to soften and brown a bit.
At this stage, add the chopped eggplants/baingan (drain and add).
Stir in the chopped moringa too and mix well.
Gently sauté on medium heat for a couple of minutes and then add the coconut masala along with the rest of the onions.
Sprinkle some salt to taste and some water enough to soak the ingredients. (You can rinse the blender jar and add that water too; no wastage here).
Mix well and then cook on medium low heat (after one boil), keeping it covered while cooking.
Gently cook, stirring in between, taking care to see that veggies do not break and crumble as they continue to cook.
Add water in between if needed until the eggplant chunks and moringa are just cooked enough.
Do a taste test and adjust the amount of salt accordingly.
Once done, remove from heat and serve.
Saglen can be made almost dry or even with just some gravy. Both versions taste good, depends upon your preference.
So, this delicious south Indian style, especially Mangalorean Konkani style curry is best enjoyed with some rice and dal but goes great with just some rotis/parathas too!
Enjoy and Happy Cooking/Eating!

Recipe Notes

This dish can be made using large eggplants or even small ones. If using small ones, if you prefer, you can stuff the coconut masala in it (after slitting it keeping the stem intact) and then made the curry.
Adjust the amount of spices according to taste.
Instead of moringa/drumsticks, you can use potatoes too or omit it altogether.
Some people omit the onion in this dish but we love the aroma and crunch onions add to the dish!
Make the curry almost dry or even with just some gravy. You will love both versions.
Enjoy and Happy Cooking/Eating!

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