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Vaingan 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.

  1. Chop onions into medium sized chunks; you will need about 1 cup.
  2. 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.

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

  4. 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

  1. 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.
  2. If using tamarind paste, you can add that instead here; about ½ teaspoon for starters.
  3. Add some water and blend to a fairly coarse paste. There is no need to blend the masala to a fine paste.

  4. Coconut masala is ready.

TO MAKE THE BRINJAL DRUMSTICK CURRY

  1. Heat 2 tablespoons of coconut oil in a deep saucepan and when hot add 1 teaspoon of mustard seeds.
  2. 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).
  3. Fry on medium heat until the onions start to soften and brown a bit.
  4. At this stage, add the chopped eggplants/baingan (drain and add).
  5. Stir in the chopped moringa too and mix well.

  6. Gently sauté on medium heat for a couple of minutes and then add the coconut masala along with the rest of the onions.

  7. 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).

  8. Mix well and then cook on medium low heat (after one boil), keeping it covered while cooking.
  9. Gently cook, stirring in between, taking care to see that veggies do not break and crumble as they continue to cook.
  10. Add water in between if needed until the eggplant chunks and moringa are just cooked enough.
  11. Do a taste test and adjust the amount of salt accordingly.
  12. Once done, remove from heat and serve.
  13. Saglen can be made almost dry or even with just some gravy. Both versions taste good, depends upon your preference.

  14. 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!

  15. 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!