Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry

Name: Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 6 pieces Eggplant (6 Small Brinjal (Baingan / Eggplant) cut into wedges); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Yellow Onion (1 Onion chopped); 4 cloves Garlic (4 cloves Garlic crushed); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 4 pieces Dried Red Chili (4 Dry Red Chillies)

Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry - Poriyal Recipes (South Indian Sabzi) (Indian)

55 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To 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.
2Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.
3Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds. Then add in the chopped onions and garlic and saute till the onions turn translucent.
4Now add the eggplant along with the ground masala, turmeric powder and red chilli powder. Give it a toss and add the cashew nuts as well and mix well.
5Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.
6Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.
7Once done serve it by sprinkling some chopped coriander leaves over it.
8Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipeand Steamed Rice for your weekend Lunch.