“ Sagle ” is a Konkani dish with coarsely ground coconut, urad dal , coriander seeds masala having some kind of vegetable in it. This is a sweetish spicy side dish. I think this is also called as Sukke in some places. Eggplant sagle is one of the favorites at my home.
Gulla is a special kind of green eggplant available mainly in Mangalore. This is very popular among Konkanis. Taste wise, it is almost like any other eggplant. I use normal eggplant for this Sagle here. The main vegetable used for vayngana (normal eggplant)/ gulla sagle is eggplant, but drumsticks and sugarcane pieces can also be added to this dish. I used eggplant and drumsticks for this.
Sagle can also be made with bhindi, this version is called bhende sagle .
Eggplant in coconut sauce (Vayngana/GuLLa Sagle)
Ingredients
- 2-3 cups chopped eggplant/gulla
- 1 cup drumsticks optional
- 1 cup sugarcane pieces optional
- 1 and ½ cups grated coconut fresh or frozen
- 1 and ½ tea spns urad dal
- 1 tea spn coriander seeds
- 4-5 red chilies
- 5-6 curry leaves
- ½ tea spn tamarind extract or 2-3 pieces of normal tamarind
- ½ tea spn mustard seeds
- 1 tbl spn jaggery
- Oil
- Salt
Instructions
- After cutting the eggplants, put them in water for at least 5-10mins. Discard the water.
- Heat oil, fry coriander seeds and 1 tea spn urad dal till dal turns slightly brownish.
- Grind them with coconut, tamarind, red chilies, jaggery and salt to a coarse paste (do not make the paste too smooth).
- Heat oil and add mustard seeds and remaining urad dal.
- When mustard starts popping and dal becomes slightly brownish, add curry leaves.
- Fry for sometime.
- Now add the vegetables, 1 cup water and cook till the vegetables are 3/4th done.
- Add the ground paste and cook till the vegetables are completely done.
- Serve hot as a side dish with rice.
Eggplant in coconut sauce (Vayngana/GuLLa Sagle)
Ingredients
- 2-3 cups chopped eggplant/gulla
- 1 cup drumsticks optional
- 1 cup sugarcane pieces optional
- 1 and ½ cups grated coconut fresh or frozen
- 1 and ½ tea spns urad dal
- 1 tea spn coriander seeds
- 4-5 red chilies
- 5-6 curry leaves
- ½ tea spn tamarind extract or 2-3 pieces of normal tamarind
- ½ tea spn mustard seeds
- 1 tbl spn jaggery
- Oil
- Salt
Instructions
- After cutting the eggplants, put them in water for at least 5-10mins. Discard the water.
- Heat oil, fry coriander seeds and 1 tea spn urad dal till dal turns slightly brownish.
- Grind them with coconut, tamarind, red chilies, jaggery and salt to a coarse paste (do not make the paste too smooth).
- Heat oil and add mustard seeds and remaining urad dal.
- When mustard starts popping and dal becomes slightly brownish, add curry leaves.
- Fry for sometime.
- Now add the vegetables, 1 cup water and cook till the vegetables are 3/4th done.
- Add the ground paste and cook till the vegetables are completely done.
- Serve hot as a side dish with rice.
Randayis (Konkani) are watery side dishes(almost of gravy consistency) with coconut masala . Depending on the vegetables used in this, the taste differs. I have posted most of these. I grew up eating these dishes. They go very well with rice congee (rice cooked in lot of water called as ‘ pej ‘ in Konkani or ‘ ganji ‘ in Kannada) or simple rice and daal . I usually make this dish with different vegetables every now and then to include the peas and other kind of dried beans and vegetables in my meal.
One of my reader had asked for these recipes. So here is another popular randayi with green beans and dried green peas( otane ).
Ingredients: 1/2 cup green peas/ batani/otane (soaked overnight) 3/4 cup green beans 3/4 cup grated coconut(fresh or frozen) 4-5 red chillies 3-4 Sichuan pepper/ Teppal 2-3 pieces kokum Salt
If Kokum is not available, use 1/4 tea spn tamarind. Teppal increases the taste. But if it is not available, ignore it.
Method: Cook peas and beans for around 4 wistles. (or till the peas are cooked). Grind red chillies and coconut into a very smooth paste. (the smoother the paste, the better for this dish). Add the masala to cooked beans-peas mixture and heat. Add kokum (or tamarind water) and teppal crushed lightly in a half tea spn of water. Add salt. Cook for around 10min. The masala should become a bit thicker (but this dish is watery). Serve as a side dish with rice.
Serves : 3 Preparation time : 25mins
