Konkani Style Vengaya Sagle Recipe – Eggplant Drumstick Curry
Description
The Konkani Style Vengaya Sagle Recipe is a beloved dish in Konkani cuisine, known for its bold, spicy, and subtly sweet flavor profile. The word “Sagle” in the Konkani language refers to any dish made using a ground masala paste, which is typically made from fresh coconut, coriander seeds, and urad dal. This dish can be customized with your choice of vegetables, but the key is maintaining the base of the ground masala to achieve that perfect blend of flavors. In this variation, drumsticks and eggplants (brinjal) are cooked together in the flavorful masala, creating a mouthwatering curry that pairs wonderfully with traditional Konkani breads like Neer Dosa or a simple rice dish.
Cuisine: Konkan
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick | 1 (cut into 2-inch pieces) |
| Brinjal (Baingan / Eggplant) | 4 (cut into pieces) |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Urad Dal Flour | 1 teaspoon |
| Salt | To taste |
| Oil | As needed |
| For the Masala Paste | |
| Fresh coconut | 4 tablespoons |
| Dry red chillies | 4 |
| Coriander (Dhania) seeds | 1 tablespoon |
| White urad dal (split) | 1 tablespoon |
| Tamarind | 18 grams |
| Jaggery | 1 tablespoon |
Preparation Time
10 minutes
Cooking Time
25 minutes
Instructions
-
Pressure Cook Drumsticks:
Begin by pressure cooking the drumstick pieces. Add about 1/4 cup of water, a pinch of salt, and a small amount of turmeric powder to the pressure cooker. Cook for about 2 whistles, then allow the pressure to release naturally. Set the cooked drumsticks aside. -
Prepare the Masala Paste:
Heat a skillet over medium heat and dry roast the coriander seeds and white urad dal until golden brown. Once roasted, remove them from the heat and allow them to cool.
In a mixer or blender, combine the roasted coriander seeds and urad dal with fresh coconut, dry red chillies, tamarind, and jaggery. Add a little water and grind everything together into a smooth, thick paste. -
Cook the Brinjal (Eggplant):
In the same skillet, heat a little oil over low heat. Add mustard seeds and urad dal, allowing them to splutter. Once the mustard seeds start popping, add the prepared ground masala paste to the skillet. Sauté the paste for about 2 minutes to bring out the flavors. -
Combine Brinjal and Drumstick:
Now, add the chopped brinjal (eggplant) to the skillet. Sprinkle some salt over the vegetables and sauté for at least 5 more minutes, stirring occasionally, until the brinjal softens and absorbs the flavors of the masala paste. -
Finish the Dish:
Add the pressure-cooked drumsticks to the pan. Mix everything together, ensuring the vegetables are coated in the flavorful masala. Cook for a few more minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary. -
Garnish and Serve:
Garnish with fresh coriander leaves for a burst of color and freshness. Serve the Konkani Style Vengaya Sagle warm with traditional Goan Chana Ros (White Peas Curry) and Neer Dosa for a complete and satisfying meal.
This flavorful Konkani-style curry is a perfect example of how simple ingredients can come together to create something extraordinary. Whether you’re enjoying it with rice or traditional bread, it is sure to add a touch of Konkan cuisine to your meal.
