Thursday, July 17, 2014

Brinjal Puddi sagle and Dalitoi

Today's post is very special as it is about my traditional feast. This brinjal/ Aubergine dish is really yummy and its totally yummy when you have with traditional Konkani style dal which is called as Dalitoi which I used to cherish since my childhood days of my mom's best recipes which is well known in every konkani household. You can also replace Aubergine with your favorite vegetable like potato ...the masala is simply the best !!!!

Brinjal Puddi Sagle (Aubergine in spicy sauce)


1 Aubergine ( I have used long variety of purple aubergine which I have cubed)

1/2 cup coconut

8 Fried Red chilli (fry red chillies in little oil and keep it aside)

small piece of tamarind

1 & 1/2  tbsp coriander seeds

salt to taste

3 tbsp oil

1 sprigs of curry leaves


  • Fry coriander seeds in little oil till light brown and when it gives out nice aroma just switch of the gas.
  • Then grind these fried coriander seeds with redchillies, coconut, tamarind , salt to a coarse paste adding little water.
  • In pan heat oil add mustard seeds when it starts spluttering add curry leaves and put the cubed aubergine cover and cook till aubergine is cooked now add this ground paste and fry well till masala coats brinjal pieces well and it becomes a bit dry and leaves out oil. Add seasoning .
  • Serve with Rice and Dalitoi ...simply out of  this world :)

Dalitoi (traditional konkani dal )

1 cup toor dal

1/4 tsp turmeric powder

6 green chillies (sliced)

2 tbsp coriander leaves

For tempering

1 tbsp ghee / little oil

1/2 tsp mustard seeds

2 Red chillies

Asafoetida a generous pinch


Wash Toordal , put haldi and Pressure cook  till done add 2 cup water and mash the dal properly .

Add Green chillies, coriander leaves and salt and bring to a boil .

For Tempering

Add ghee in a pan add mustard seeds add 2 red chillies, hing when they start to splutter add curry leaves and add this to the dal. One of  the best recipes...well you can say Simplicity at it's best :)