Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry
Spicy and Tangy freshly ground Coconut masala which is tossed with aubergine and drumsticks. It has an equal balance of sweet and spicy flavour in the curry by the use of freshly ground paste like coconut, coriander seeds and urad dal. Serve it along with neer dosa and Kori gassi by the side.
Konkani Style Vengaya Sagle Recipe is a very famous dish among the Konkani. “Sagle” in konkan means anything that is made with ground masala like coconut, coriander seeds and urad dal. It has a very spicy and sweet flavor to it. You can add any choice of your vegetable to this dish, keeping the ground masala constant.
Did you know - Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language is rich in calcium, Iron and vitamins. They are also have properties such purifying the blood, improves digestion and protects against infection.
If you are looking for more Konkan Recipes, here are some:
- 1 Drumstick , cut into 2 inch long
- 4 Brinjal (Baingan / Eggplant)
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad Dal Flour
- Salt , to taste
- Sunflower Oil To grind
- 4 tablespoon Fresh coconut
- 4 Dry Red Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon White Urad Dal (Split)
- 18 grams Tamarind
- 1 tablespoon Jaggery
How to make Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry
To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside.
Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down.
In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste.
Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat. Then add in the ground paste saute for about 2 minutes.
Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften.
Add in the boiled drumstick and give it good mix. Check for seasoning and garnish with some coriander leaves and serve warm.