Gulla Sagle (Vaingana sagle - Eggplant in coconut sauce)  

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Vaingana Sagle,gulla sagle,eggplant

What you will need:

  • Gulla ( Small green eggplants) - 10 - 12
  • Coconut grated - 1 cup
  • Red chillies - 5
  • Tamarind - pea sized
  • Fenugreek seeds - 1/2 tsp
  • Coriander seeds - 2 tsp
  • Jaggery(Molasses) - 2 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 2 strands
  • Oil - 1 tbsp
  • Salt to taste
How to prepare:
Wash the eggplants and slit them into 4 portions. Just slit and do not cut them into pieces.
Grind together the coconut, red chillies, tamarind and jaggery. In the end add the fenugreek and coriander seeds and grind. The paste does not have to be smooth and it can be a little coarse. Do not add a lot of water when grinding. Now fill this paste in the slit eggplants.
Heat oil in a wide non-stick pan. Add mustard seeds. When the seeds crackle, add the curry leaves. Now add the stuffed eggplants one by one in the pan. Pour the rest of the ground masala on top. Cover and cook. If the masala gets dry, you can sprinkle some water. While stirring make sure the eggplants don't separate into pieces. Serve hot.

This entry was posted on Friday, February 5, 2010 at Friday, February 05, 2010 and is filed under , , . You can follow any responses to this entry through the comments feed .


Looks so delicious. I know what I am going to do with a bag of baby eggplants in my fridge

April 7, 2010 at 12:29 PM

Hello... I loved to see authentic konkani recipes here.... Nd my mamama prepares awesome sagle... :)
Wud love to visit again n again :)

April 12, 2010 at 6:25 AM

Nice post thanks for share.

October 22, 2010 at 3:34 AM

I love this!!

February 14, 2011 at 5:24 AM

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