Tuesday, June 10, 2014

Gulla/Vaingana Saglen(Brinjal Curry)

Gulla is a kind of brinjal grown in and around Udupi and is seasonal. Other varieties of brinjal are found in the market round the year. Like Ladies finger, Gulla/Vaingan is also a perfect veggie for making saglen, the GSB signature dish.
It's cousin Puddi Saglen is dry, more oily and more sweet than this slightly thin saglen. This curry is a side dish which can be eaten along with rice and daalithoi/rasam. It can also be eaten with chapathis. If onion is not added to this curry, it is served as 'saatwik curry' but I like it with added onions.

Gulla/Vaingan(Brinjal) – 150Gms cut into 1" cubes
Onions - 2 cubed
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp(Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 Sprig
Oil - 2 Tsp
Salt - To taste

Boil the brinjal pieces with a cup of water and little salt till par boiled.
Roast the coriander seeds and red chillies separately with little oil till crisp.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till a nice aroma emanates.
Add the cubed onions and fry on high flame till transparent.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked brinjal along with the water and keep till the masala thickens and infiltrates the brinjal pieces.
Serve with rice and daalithoi.

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