Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry
Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe is a delicious stir fry made from small brinjal and cashew nuts with Konkan flavors.
Ingredients
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6 Small Brinjal (Baingan / Eggplant)
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cut into wedges
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 Onion
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chopped
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4 cloves Garlic
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crushed
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1 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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1 sprig Curry leaves
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To grind
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1 tablespoon White Urad Dal (Split)
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1 tablespoon Chana dal (Bengal Gram Dal)
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1 tablespoon Coriander (Dhania) Seeds
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1 teaspoon Whole Black Peppercorns
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4 Dry Red Chillies
Instructions
Step 1
To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients (urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat
Step 2
Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside
Step 3
Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds
Step 4
Then add in the chopped onions and garlic and saute till the onions turn translucent
Step 5
Now add the eggplant along with the ground masala, turmeric powder and red chilli powder
Step 6
Give it a toss and add the cashew nuts as well and mix well
Step 7
Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal
Step 8
Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan
Step 9
Once done serve it by sprinkling some chopped coriander leaves over it
Step 10
Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipe and Steamed Rice for your weekend Lunch