Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe (Dry Brinjal and Cashewnut Stir Fry Recipe)
A delicious stir fry made from small brinjal and cashew nuts with Konkan flavors.
Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe (Dry Brinjal and Cashewnut Stir Fry 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.
Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe (Dry Brinjal and Cashewnut Stir Fry Recipe) along with Mangalorean Padengi Ghassi Recipe (Sprouted Moong Dal Curry)and Goli baje Recipe (Mangalorean Vada Recipe) and steamed rice.
If you are looking for more brinjal recipes here are some:
10 M
45 M
55 M
4 Servings
Ingredients
- 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 (Dry Brinjal and Cashewnut Stir Fry Recipe)
We begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe (Dry Brinjal and Cashewnut Stir Fry Recipe) by first dry roasting the ingredients 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.
Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe (Dry Brinjal and Cashewnut Stir Fry Recipe) along with Mangalorean Padengi Ghassi Recipe (Sprouted Moong Dal Curry)and Goli baje Recipe (Mangalorean Vada Recipe) and steamed rice.
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