Thursday, January 3, 2008

Brinjal Sagoo (Eggplant Curry)

I have no idea about the roots of this recipe, except that it is a South Indian recipe. I saw the recipe some years back on a show on Sun TV that MIL regularly follows - Mangayar Choice. It is a half hour show for ladies with about 3 ten minute segments - the first one is a cookery segment followed by medical and arts segments. Been a long time since I saw it, so no idea whether it is still on.


I may not know much about its background, but there is no doubt about it's popularity; it has always been much liked everytime I make it and I invariably get asked for the recipe. And it is quite an easy one too - more like a kurma, which in itself is unusual for eggplant.











Brinjal Sagoo (Eggplant Curry)

Ingredients:

Eggplant - 6-7 small, washed and slit lengthwise on 4 sides

Onions - 2 medium, peeled and chopped finely

Tomatoes - 3 chopped finely

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Green chillies - 2 slit

Ginger garlic paste - 1 tsp

Mustard seeds- 1 tsp

Curry leaves - 5-6

Oil - 2 tbsp

Tamarind pulp - 1 tbsp

Coriander leaves - handful chopped

Mint leaves - handful chopped


Masala paste:

Coconut grated - 1/2 cup

khus khus (poppy seeds) - 1 tsp

White sesame seeds (til) - 1 tsp

Blackpeppercorns - 1/2 tsp

Salt - to taste


Method:


1. Heat oil, add mustard and when it pops, add curry leaves, then onions and saute till transluscent. Add slit green chillies and fry for a minute.

2. Add slit brinjal and fry for 6-7 minutes till it changes colour.

3. Add ginger garlic paste, fry for a minute, then add coriander and mint leaves.

5. Add the chilli powder, coriander powder, cumin powder and salt and fry for another 5 minutes till the brinjal is semi cooked.

6. Add chopped tomatoes and fry for another 4-5 minutes till it is pulpy. Add the masala paste and 1/2 cup water, cover and bring to a boil, simmer till the brinjal is cooked and tender.

7. Add the tamarind paste and boil for another 5 minutes.


Serve hot with chapatis.









5 comments:

Asha said...

Saagu is from Karnataka,usually made with mixed veggies. Our fave combo is Poori and Saagu or with Idli. Looks delicious, thanks for the SUN TV recipe!:))

bee said...

wish you a happy, healthy and prosperous 2008.

zlamushka said...

Hi Miri,

I just found your blog and must admit that I am very happy I did. Not only love I brinjal so much, yours look extremely deliscious. You ll hear from me again :-)

Peppermill, I like that name...sounds spicy.

Miri said...

Thanks so much Zlamushka for stopping by, glad you liked it and hope to see you around!

Bee thanks for your wishes- wishing you and Jai the same!

Asha, thanks for the info. I have had the karantaka sagu, but this seemed so different from that so was wondering whether just the name was borrowed...

kitchen queen said...

Hi ur brinjal saagu is very yummy and looks very attractive and tongue tickling. I love brinjals and I will try out this recipe.You can visit my blog if u like and view my recipes.