Vaingana Sagle (Stuffed Baingan)- Konkani style
Presenting before you a pucca Konkani recipe which is purely coconut based. It is one of my favourites and goes well with Chapathi(Indian bread) as well as rice and dal(as a side dish). The prerequisite for preparing this delicacy is a mixer/blender. Hence, please ensure that you have one before finalising on whether you want to try this out or not(Mostly referring to the NRI bachelors who avoid buying one in the US of A).
Cooking Tip: Choose small(Roma tomato sized)Brinjals. Slit/stuff them with the masala while the dal is being roasted and also while the Seasoning mix is getting ready on the gas stove- Again a time saver tip.
Serving size is about 3 to 4 people
Time taken: 20 -25 min
Ingredients Required:
For the stuffing:
10 to 12 blue or green small sized brinjals
Half a coconut, one handful coriander seeds, 1 to 2 tsps urad dal,
4-5 red chillies(or 1- 2 tsps red chilly powder, Quarter inch ginger,
2 finely chopped onions.
One inch sized jaggery and half a small lemon sized tamarind.
Salt.
For the seasoning:
2 tsp oil,
1 tsp mustard seeds,
4-5 curry leaves.
Method of Preparation:
Roast the coriander seeds and urad dal on a plain tava till they release aroma(become light brown as well). Mix them with Grated coconut(even big chopped pieces would do since you are using a mixer), jaggery, tamarind, ginger and salt and grind to a fine paste. It is better to mix the roasted items to the paste during the last few rounds of grinding in order to obtain a smoother consistency. Add the finely chopped onions to the paste after removing it from the mixer. Check for salt and spice to ensure the taste that you want.
Then, take a wide based frying pan and pour the oil to heat. Sputter mustard seeds in it and add the curry leaves as well. While this is being done, remove the stalk of the brinjals and slit each of them longitudinally into six to eight parts lengthwise (such that each brinjal remains as a whole with several slits running down till almost the end of the base). Fill the insides of these slit brinjals with the above ground masala(paste). After the seasoning is ready, overturn these stuffed brinjals into the pan and cover for ten to fifteen minutes or until cooked.
Technorati: Indian recipes , recipes
Labels: Brinjal, Chatpat, curry, Eggplant, Jhatpat, Konkani, Masala, Sagle, Stuffed, Vaingan, Vaingana
posted by Reshma @ 7:08 PM |
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