Nov 23, 2006

VaingaNa TaLasaNi (Eggplant Stir Fry with roasted garlic)

Eggplant Stir fry or taLasani or authentically made with a special breed of eggplant/brinjals called guLLa. guLLa looks like a green brinjal but has a dull skin, its not glossy like the brinjal. guLLa is grown in large quantities in MaTTu, a village near Mangalooru(Mangalore) and those are called MaTTu guLLa.

Eggplant taLasaNi
Eggplant taLasaNi

I do not find guLLa in the place where I live and hence make taLasaNi with brinjals called vaigaNa in konkani. So my taLasaNi becomes vaingaNa taLasaNi instead of the authentic guLLa taLasaNi .

3-4 small Indian eggplants
6-8 garlic cloves
3 dry red chillies
1 tsp oil

Clean and cut the eggplants into cubes. Immerse in salt water. Set aside
Crush garlic cloves. Cut them if the cloves are big.
Heat 1tsp oil in a kadai/wok, fry garlic till golden brown. Add broken red chillies and fry. Drain the water from the eggplants and add to the kadai. Add enough water till the eggplant is covered. Add salt. Cover and cook on low flame.

I cook the eggplants till they are over cooked and get a little mushy. This way they absorb more flavor. You can cook it to your desired consistency.

Serve with rice and dal.


Anonymous said...

manjula, this is another side dish my mom used to cook - i'd forgotten about this! thanks for sharing.
i've seen some gulla-like vaingans at the local farmer's market - do check out the farmer's markets around where you live, you might find some. they were almost like gulla, smaller in size and less seeds.

Varsha said...

looks YUMMY...will try