Mangalorean Style Vaingana Mashinga Sange Sukhe (Brinjal & Cashew Nut Stir Fry)
Mangalorean cuisine is known for its vibrant flavors, rich aromas, and the creative use of local ingredients. One such gem from the Konkan region is the Mangalorean Style Vaingana Mashinga Sange Sukhe—a savory, flavorful stir-fry made with small brinjals (eggplants) and cashew nuts. This dish, with its earthy, slightly spicy, and nutty flavors, is a quintessential part of Mangalorean meals, often served alongside rice and other traditional dishes. If you’re in the mood for something wholesome and full of local charm, this recipe will transport you straight to the heart of coastal Karnataka.
Course: Lunch
Cuisine: Mangalorean
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6, cut into wedges |
| Mustard seeds (Rai / Kadugu) | 1 teaspoon |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, crushed |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | ½ teaspoon |
| Curry leaves | 1 sprig |
| White Urad Dal (Split) | 1 tablespoon |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chillies | 4, broken into halves or thirds |
| Cashew nuts | ¼ cup |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Instructions
-
Roast the Spices
Start by dry roasting the whole spices that will form the base of the aromatic masala. Heat a flat skillet over medium heat and add the white urad dal, chana dal, coriander seeds, black peppercorns, and dry red chillies.
Dry roast the ingredients, stirring constantly, until they turn golden brown and release a warm, toasty aroma. This process should take about 3-4 minutes.
Once roasted, remove from heat and let it cool down completely. Grind these roasted ingredients into a smooth powder using a spice grinder or a mortar and pestle. Set the ground masala aside. -
-
Tempering the Spices
In the same skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the mustard seeds and curry leaves. Allow them to splutter and release their flavors for about 30 seconds. -
Sauté the Aromatics
Add the chopped onions to the skillet and sauté them until they turn translucent, about 5 minutes. Add the crushed garlic cloves and sauté for another minute until fragrant. -
Cooking the Brinjal
Add the brinjal wedges to the pan. Toss the brinjal in the oil and onions until they start to soften slightly. Next, add the ground spice powder, turmeric powder, and red chili powder. Stir everything together, ensuring the brinjal is evenly coated with the spices. -
Add Cashews and Simmer
Toss in the cashew nuts and give everything a gentle mix. Sprinkle a little water (about 2-3 tablespoons) and cover the pan with a lid. Let the brinjal cook on a low to medium heat for 20-25 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
If the brinjal gets too dry, add a bit more water to ensure the vegetables cook evenly and absorb all the flavors. -
Finishing Touches
Once the brinjal is tender and cooked through, check for seasoning and add salt to taste. Stir well.
Garnish with freshly chopped coriander leaves before serving.
Serving Suggestions
The Mangalorean Style Vaingana Mashinga Sange Sukhe is best enjoyed with a side of steamed rice and can be paired with Mangalorean Padengi Ghassi (a traditional coconut-based curry) or Goli Baje (fried savory fritters) for a complete, satisfying lunch. The creamy texture of the brinjal, the crunch of cashews, and the bold flavors from the freshly roasted masala will surely make this dish a favorite.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 80 mg |
| Potassium | 300 mg |
Key Tips for Success:
- Brinjal Selection: Choose small, tender brinjals that will cook quickly and evenly. Larger brinjals tend to get bitter and tough when cooked.
- Masala Variations: The ground spice mix can be adjusted based on your preference for heat and flavor. If you prefer a spicier dish, feel free to add an extra red chilli or increase the red chilli powder.
- Consistency: You can adjust the consistency of the stir fry by adding more water if you prefer a softer, more saucy dish.
This Mangalorean Style Vaingana Mashinga Sange Sukhe offers a delightful combination of textures and flavors—perfect for a cozy lunch or as a side to a festive meal. The nuttiness of cashews, the smoothness of the eggplant, and the complex, tangy-spicy notes from the masala make this dish an irresistible option for any vegetarian meal.
