Vaingana Puddi Sagle

             A favourite with every Konkani household. This version is dry with just a little water being sprinkled while cooking the brinjals.

  • Brinjals, 8-10
  • Fresh Coconut Gratings, 3/4 cup
  • Roasted Red Chillies (Byadgi), 6-8 or as per taste
  • Tamarind, marble sized ball
  • Coriander seeds, 1 and 1/2 tsp
  • Methi seeds, 1/2 tsp
  • Oil, 1-2 tbsp.
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 1 sprig
  • Salt, to taste


  1. Wash the brinjals without cutting their stalks
  2. Without breaking off the quarters, slit each of the brinjals into four keeping the stalk intact. Keep aside.
  3. In a little oil, roast separately the red chillies, coriander seeds and methi seeds.
  4. Grind together coconut gratings, red chillies, tamarind, coriander seeds and methi seeds to a coarse paste adding just the required amount of water
  5. Heat oil in a kadhai, on medium heat add mustard seeds.
  6. When they splutter, add curry leaves and sauté
  7.  Next, add the slit brinjals and salt
  8. Sprinkle a little water and cook the brinjals covered over medium flame, stirring from time to time,
  9. Once the brinjals are almost cooked add the ground masala paste
  10. Mix it well and cook till the water evaporates and the masala gets roasted
  11. And the brinjals are well coated with the masala
  12. Serve hot  

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