Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe: Brinjal & Cashew Nut Stir Fry
A quintessential dish from the coastal region of Mangalore, this Vaingana Mashinga Sange Sukhe is a flavorful and hearty stir-fry made with brinjal (eggplant), cashew nuts, and a rich blend of traditional spices. The dish is a perfect accompaniment to steamed rice, paired with other Mangalorean specialties like Padengi Ghassi and Goli Baje. The fragrant spices and the smooth texture of the eggplant make this a delicious and satisfying dish for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6, cut into wedges |
| Mustard Seeds | 1 teaspoon |
| Onion | 1, chopped |
| Garlic | 4 cloves, crushed |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1/2 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, whole |
| Cashew Nuts | 1 tablespoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings
- Serves: 4
Cuisine
- Mangalorean
Course
- Lunch
Diet
- Vegetarian
Instructions
Step 1: Dry Roasting the Spices
- Begin by dry roasting the spices for the masala. In a flat skillet, over medium heat, dry roast the white urad dal, chana dal, coriander seeds, black peppercorns, and dry red chillies. Stir occasionally to ensure they roast evenly.
- Continue roasting until the spices are golden brown and fragrant. This usually takes about 3-4 minutes.
- Once roasted, allow the mixture to cool down. Once cooled, grind it into a smooth powder using a spice grinder or mortar and pestle. Set this ground masala aside for later use.
Step 2: Preparing the Brinjal & Cooking
- Heat a flat skillet or pan on medium heat and add oil. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds.
- Next, add the curry leaves, followed by the chopped onion and crushed garlic. Sauté the onions and garlic until they turn translucent, about 4-5 minutes.
- Add the cut brinjal (eggplant) wedges to the pan. Toss them well with the sautéed onions and garlic, allowing them to lightly brown and soften.
- Once the brinjal is slightly cooked, add the ground masala powder, turmeric powder, and red chilli powder. Mix everything together so that the brinjal is evenly coated with the spices.
- Add the cashew nuts and toss them in with the brinjal, ensuring they are well-distributed.
Step 3: Cooking the Dish
- Sprinkle some water into the pan and add salt to taste. The water will help cook the brinjal evenly and prevent it from sticking to the bottom of the pan.
- Cover the pan with a lid and let it cook for about 15-20 minutes, stirring occasionally. Make sure the brinjal is soft and cooked through.
- Keep sautéing and turning the brinjal so it cooks evenly and does not stick to the bottom.
Step 4: Final Touch
- Once the brinjal is cooked and tender, remove the lid and let it cook for a few more minutes to dry out any excess moisture, if necessary.
- Garnish the dish with freshly chopped coriander leaves for a burst of freshness and color.
Serving Suggestions
Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka alongside Mangalorean Padengi Ghassi, Goli Baje, and steamed rice for a traditional Mangalorean lunch experience. The subtle flavors and crunchy cashew nuts make it a standout side dish that pairs perfectly with the rich coconut-based curries and crispy fritters.
Nutritional Information (Approx.)
- Calories: 120 kcal per serving
- Carbohydrates: 15g
- Protein: 4g
- Fat: 7g
- Fiber: 4g
- Sodium: 120mg
- Sugar: 5g
This Vaingana Mashinga Sange Sukhe is a perfect way to explore the vibrant and complex flavors of Mangalorean cuisine. With its combination of aromatic spices, tender eggplant, and crunchy cashews, this stir-fry is sure to become a favorite at your table. Enjoy the deep, nutty flavors that come from the roasted dal and spices in this authentic, vegetarian dish.
