Viangana Saglen (Egg plant in Coconut Gravy)

Egg plant/Brinjal /Aubergine is called Viangan in Konkani. It comes in 3-4 different shapes and colours. Another variety of brinjal is round, light green in colour and is called Gulla.

Gulla is rarely found in Mumbai though it is very common in my hometown and used to make Gulla bajji.
Both Vaingan and Gulla are also commonly used while making Sambar.
Saglen means whole. In this curry small whole brinjals are used and hence the name.
Compared to others here we get many different vegetables in the Indian grocery stores. But only a few make their way to our home. S loves this dish and so do I. Hence it is one of the most common veggies in our purchase. Sometimes I buy the green Thai eggplants instead of the purple brinjals. They also go very well with this curry. Except for the colour I haven't noticed any change in the taste.

Ingredients

Small variety of brinjals/ Thai egg plant - 8 to10 nos.

For the Coconut Paste
Dessicated Coconut - 2/3 cup
Fenugreek Seeds(Methi) - 1/4 tsp
Coriander Seeds - 1 tbsp
Dry Red Chillies(Bedgi) - 3
Tamarind - very small piece

Onion - 1 medium, finely chopped
Mustard seeds - 1/2 tsp
Curry Leaves - 1 sprig
Oil - 3 tsp
Salt
Sugar/Jaggery

Remove the stem of the egg plants and make vertical slits in such a way that the bottom is intact.


Heat 1/2 a tsp of oil and fry the methi and coriander seeds. Also fry the red chillies. Grind the methi, coriander, red chillies, coconut, tamarind with little water to a fine paste.
Little salt and a little jaggery(1-2 tsp) can also be added to this paste.
Now add the finely chopped onions to the coconut paste.
Stuff this mixture into the egg plants. Reserve the remaining paste.

Heat the remaining oil and add the mustard seeds. When they sputter add some curry leaves. Now place the egg plants and add the remaining coconut paste. Add about 1/2 a cup of water.


Cover and cook. Keep turning the egg plants so that they are cooked from all sides. Check salt and sugar. Add more if required. Cook till done. Serve with hot rice and dal.



Note : This curry has a sweetish taste. The sugar/jaggery can be reduced if desired.