Wednesday, June 17, 2009
Traditionally, the curry with the name "SagaLayn" is meant to be for the whole, stuffed vegetables. My grandmother made Bhenda (okra) SagaaLayn and VayangaNa (small eggplants)SagaLayn. But for the reason unknown to me, she always sliced eggplants instead of keeping them whole and hence, I did the same here. For the more traditional method, keep the eggplants whole and stuff the "masala" inside.
5 purple eggplants, sliced
3 small potatoes, peeled & sliced
1/2 cup water
1/2 tsp turmeric powder
1 sprig curry leaf
Grind to a coarse paste -
1 tbsp coriander seeds, roast
1/8 tsp fenugreek seeds, roast
5 byadgi chilies, roast
1/2 cup fresh coconut
1/2 tbsp tamarind pulp
1 tsp coconut oil or any other oil of choice
2 sprigs curry leaves, torn
1/2 tsp mustard seeds
1. In a saucepan, add both the vegetables, water, turmeric powder and curry leaves sprig. Let it simmer till the veggies are cooked. Add more water if all the water is evaporated.
2. Grind the masala to a coarse paste per directions.
3. Add masala to the veggies. Add 1 cup water. Bring to boil. Add salt.Let it simmer.
4. In a small saucepan, add coconut oil or any other oil of choice. Add the ingredients for tempering.
5. As they splutter, add that sizzling oil to the curry. Cover with the lid immediately to trap the flavor and switch off the gas.
6. Serve with plain rice or chapati.
1. The consistency of this curry should be medium i.e. not too thick/dry and not too thin.