Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe-Brinjal & Cashew Nut Stir Fry
A delicious stir fry made from small brinjal and cashew nuts with Konkan flavors. The preparation of tempering the mustard seeds, curry leaves, onion and garlic are called as “Sukka”. You can serve it along with kori gassi and neer dosa to create your weekend dinner meals.
Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe is a delicious stir fry made from small brinjal and cashew nuts with Konkan flavors. The preparation of tempering the mustard seeds, curry leaves, onion and garlic are called as “Sukka” in most of the common language from the southern region like Konkani, Karnataka and Mangalore.
If you are looking for more brinjal recipes here are some:
- 6 Small Brinjal (Baingan / Eggplant) , cut into wedges
- 1 teaspoon Mustard seeds
- 1 Onion , chopped
- 4 cloves Garlic , crushed
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 sprig Curry leaves To grind
- 1 tablespoon White Urad Dal (Split)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Whole Black Peppercorns
- 4 Dry red chillies
How to make Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe-Brinjal & Cashew Nut Stir Fry
To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients(urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat.
Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.
Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds. Then add in the chopped onions and garlic and saute till the onions turn translucent.
Now add the eggplant along with the ground masala, turmeric powder and red chilli powder. Give it a toss and add the cashew nuts as well and mix well.
Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.
Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.
Once done serve it by sprinkling some chopped coriander leaves over it.
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