Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry [Konkani Recipe]

Vaingana Mashinga Sange Sagle is a Konkani style coconut based dry masala curry made with long green Brinjal and Drumstick. A delicious dry masala curry goes well as a side dish with rice. A very tasty, simple and easy to make recipe with step by step method and photos.

The following ingredients are needed to prepare Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry..

Ingredients:-

Long Green Brinjal. - 6
Drumstick.                -3

For dry Masala paste:-

Grated Coconut.  - 1cup
Dry Red chillies.  - 5
Coriander seeds.  -1tbsp
Fenugreek seeds. -1/4tsp
Tamarind.             - a small piece

For Seasoning:-

Coconut oil.     -2 tsp
Mustard seeds. -1tsp
Curry leaves.    - 1spring

Instructions:-

1. Remove the stem and wash the long green Brinjal and chop into halves lengthwise and then chop into 3/4 inch small lengthy pieces. Keep aside.

2. Remove the string like outer skin of the Drumstick and chop the Drumstick into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.

3. Roast Red chillies in little oil in a pan on low flame and keep aside. In the same pan add Coriander seeds and roast well till a nice aroma comes. Add Fenugreek seeds [Methi seeds] and roast for a second and switch off the flame . Keep aside the roasted Coriander seeds and Fenugreek seeds.

4. Grind grated Coconut along with roasted Red chillies, roasted Coriander seeds, roasted Fenugreek seeds and Tamarind to a coarse paste adding very little water. Keep aside the coarsely ground Coconut Masala paste..

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.

2. Add chopped Drumstick pieces, 1cup of water and required Salt into the pan and cook the Drumstick pieces till soft.Then add chopped long green Brinjal pieces into the pan and saute well along with cooked Drumstick pieces. Cover and cook till the Brinjal pieces become soft.

3. Add coarsely ground Coconut Masala paste into the pan and mix well.

4. Mix well the cooked Brinjal and Drumstick pieces with the ground Cococnut Masala paste and cook on low flame till the water completely evaporates. Switch off the flame.

5. Transfer the brinjal drumstick dry masala curry to a serving plate.

A very tasty Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry is ready to serve hot as a side dish with rice.

VAINGANA MASHINGA SANGE SAGLE RECIPE - STEP BY STEP METHOD AND PHOTOS

Instructions:-

1. Remove the stem and wash the long green Brinjal and chop into halves lengthwise and then chop into 3/4 inch small lengthy pieces. Keep aside.

2. Remove the string like outer skin of the Drumstick and chop into 1 and 1/2 inch lengthy pieces. Wash well and keep aside.

3. Roast Red chillies in little oil in a pan on low flame and keep aside. In the same pan add Coriander seeds and roast well till a nice aroma comes. Add Fenugreek seeds and roast for a second and switch off the flame. Keep aside the roasted Coriander seeds and Fenugreek seeds (Methi seeds).

4. Grind grated Coconut along with roasted Red chillies, roasted Coriander seeds, roasted Fenugreek seeds and Tamarind to a coarse paste adding very little water.Keep aside the coarsely ground Coconut Masala paste.

Method:-

1. Heat oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.

2. Add chopped Drumstick pieces,1cup of water and required Salt into the pan and cook the Drumstick pieces till soft.Then add chopped long green Brinjal pieces into the pan and saute well along with cooked Drumstick pieces. Cover and cook till the Brinjal pieces become soft.

3. Add the coarsely ground Coconut Masala paste into the pan and mix well.

4. Mix the cooked Brinjal and Drumstick pieces with the ground Masala paste and cook on low flame till the water completely evaporates. Switch off the flame.

5. Transfer the brinjal drumstick dry masala curry to a serving plate.

A very tasty Vaingana Mashinga Sange Sagle / Brinjal and Drumstick Dry Masala Curry is ready to serve hot as a side dish with rice.