Konkani Style Vengaya Sagle Recipe – Eggplant Drumstick Curry
Embark on a culinary journey with this authentic Konkani Style Vengaya Sagle Recipe, a delightful combination of tender drumsticks and vibrant brinjals (eggplants) enveloped in a rich coconut-based curry that embodies the essence of Konkan cuisine. This vegetarian dish is perfect for a wholesome lunch and pairs wonderfully with traditional Goan Chana Ros and Neer Dosa, creating a complete and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick (cut into 2-inch pieces) | 1 |
| Brinjal (Baingan/Eggplant) | 4 |
| Mustard seeds | 1 teaspoon |
| Urad Dal Flour | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | As required |
| Fresh coconut (grated) | 4 tablespoons |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Tamarind | 18 grams |
| Jaggery | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Sodium | 150 mg |
| Sugars | 5 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Servings
| Servings | Quantity |
|---|---|
| 4 |
Instructions
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Pressure Cook the Drumstick: Begin by placing the chopped drumstick in a pressure cooker with approximately 1/4 cup of water. Add a pinch of salt and a dash of turmeric powder. Close the lid and cook for about two whistles. Once done, allow the pressure to release naturally and set the drumstick aside.
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Roast the Spices: In a skillet, heat it over medium heat, and add the coriander seeds and white urad dal. Roast them gently until they turn golden brown, filling your kitchen with their inviting aroma. Once they are roasted, transfer them to a plate and let them cool.
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Make the Coconut Paste: In a mixer or blender, combine the cooled roasted spices, fresh grated coconut, dry red chillies, tamarind, and jaggery. Add a splash of water and blend the mixture into a smooth paste. This coconut mixture will form the rich base of your curry.
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Sauté the Paste: Using the same skillet, heat some sunflower oil over low heat. Once hot, add the mustard seeds and allow them to splutter. Then, introduce the ground coconut paste to the skillet. Sauté this mixture for about 2 minutes, allowing the flavors to meld beautifully.
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Cook the Brinjal: Add the chopped brinjals to the skillet and season with salt. Sauté for at least 5 more minutes or until the brinjals soften, stirring occasionally to prevent sticking.
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Combine Everything: Gently fold in the boiled drumstick with the brinjal mixture and mix well. Adjust the seasoning to your liking, ensuring that the flavors are well-balanced.
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Serve: Garnish the curry with freshly chopped coriander leaves for an extra touch of flavor and freshness. Serve the Konkani Style Vengaya Sagle warm, ideally alongside Goan Chana Ros (White Peas Curry) and Neer Dosa to create a well-rounded meal that showcases the delightful tastes of Konkani cuisine.
Enjoy Your Meal!
The Konkani Style Vengaya Sagle, with its unique blend of spices and coconut, is a celebration of flavors that will transport you straight to the shores of the Konkan region. Relish each bite, and let the warmth of this dish comfort your soul.
