Eggplant in coconut sauce (Vayngana/GuLLa Sagle)
Vayngana Sagle is eggplant cooked in a sweetish-spicy coconut sauce. Sugarcane and drumsticks are added for extra taste
Ingredients
- 2-3 cups chopped eggplant/gulla
- 1 cup drumsticks optional
- 1 cup sugarcane pieces optional
- 1 and ½ cups grated coconut fresh or frozen
- 1 and ½ tea spns urad dal
- 1 tea spn coriander seeds
- 4-5 red chilies
- 5-6 curry leaves
- ½ tea spn tamarind extract or 2-3 pieces of normal tamarind
- ½ tea spn mustard seeds
- 1 tbl spn jaggery
- Oil
- Salt
Instructions
- After cutting the eggplants, put them in water for at least 5-10mins. Discard the water.
- Heat oil, fry coriander seeds and 1 tea spn urad dal till dal turns slightly brownish.
- Grind them with coconut, tamarind, red chilies, jaggery and salt to a coarse paste (do not make the paste too smooth).
- Heat oil and add mustard seeds and remaining urad dal.
- When mustard starts popping and dal becomes slightly brownish, add curry leaves.
- Fry for sometime.
- Now add the vegetables, 1 cup water and cook till the vegetables are 3/4th done.
- Add the ground paste and cook till the vegetables are completely done.
- Serve hot as a side dish with rice.