Vaingan, Mashinga Sange ani Tendli Sukke

A very tasty Konkani style spicy coconut masala curry made with Brinjal, Drumstick and Ivy gourd and goes well as a side dish with rice. Brinjal is called Vaingan, Drumstick is called Mashinga Saang and Ivy gourd is called Tendli in Konkani.

The following ingredients are needed to prepare Vaingana Mashinga Sange ani Tendli Sukke.

Ingredients:-

Long green Brinjal (Vaingan). - 4
Drumstick (Mashinga Sange). - 4
Ivy gourd (Tendli).                   -10
Jaggery crushed.                       -1tsp
Salt.                                           -to taste

For grinding Coconut Masala paste:-

Grated Coconut.     -1cup
Dry Red chillies.   - 4
Coriander seeds.    -2tbsp
Urad dal.               -1tbsp
Turmeric powder. -1/4tsp
Tamarind.              - a small piece

For Seasoning:-

Coconut oil.     - 2tsp +1/2tsp
Mustard seeds. -1tsp
Dry Red chilly. -1 broken into halves.
Curry leaves.    -1 spring

Instructions:-

1. Remove the stem, wash and chop long green Brinjal into two halves lengthwise and again chop the the halves into small pieces and keep aside.

2. Peel the outer skin and chop Drumstick into 1 and 1/2 inch pieces. Wash well and keep aside.

3. Wash the ivy gourd and trim both the ends.Chop the Ivy gourd into 4 pieces lengthwise and keep aside.

4. Heat 1/2tsp Coconut oil in a pan on low flame and roast dry Red chillies and keep aside. In the same pan add Coriander seeds and roast till nice aroma comes. Add Urad dal and roast till the dal change its colour and keep aside.

5. Grind all the above roasted ingredients along with grated Coconut,Turmeric powder and Tamarind to a little coarse paste. Keep aside ground Coconut Masala paste.

Method:-

1. Heat Coconut oil in a wide bottom pan and splutter Mustard seeds and saute well. Add broken dry Red chilly pieces and Curry leaves. Saute well and fry for a second.

2. Add chopped Drumstick pieces and 1cup of water. Boil and cook the Drumstick pieces.

3. When the Drumstick pieces are half cooked add the chopped Tendli pieces into the pan and cook on low flame till tender.

4. Add chopped long green Brinjal pieces into the pan and saute well. Cover and cook on low flame.

5. Add required Salt into the pan and mix well.

6. Add the ground Coconut Masala paste and add little water into the pan and mix well with the cooked vegetables.Cover and cook for 2 minutes on low flame and saute in between.

7. Add crushed Jaggery into the pan and mix well all the ingredients in the pan. Switch off the flame.

8. Transfer the Sukke to a serving plate.

A very tasty and spicy Vaingan, Mashinga Sange ani Tendli Sukke is ready to serve as a side dish with rice.