Brinjal Masala (Vayngana Nonche)

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5112008-1321

Brinjal ( or egg plant or Badnekai ) is one of those vegetable that people either love or hate. This dish I am putting up today is the delicacy of North Kanara. Though the dish does not contain any masala item or even garam masala, it is fabulous as a combination with either Akki rotti or even Chapathi. It can be made mild and not very spicy so even kids can have it.

What you need to have:

1. Chopped brinjal – 3 cups

2. Onions chopped – 2 ย cups

3. Mustard seeds – 1 Teaspoon

4. Green chilly – 1

r-13-093

Ingredients of Egg plant Masala

Ingredients of Wet Masala:

1. Fresh grated coconut-3/4 cup

2. Green chillies-2-3

3. Bilimbi-2-3 or Tamarind pulp-1/2 Teaspoon

What you do with what you have:

1. Chop both egg plant and onion lengthwise as shown in the image above.

2. Place a wide bottomed bowl on the flame with 4-5 teaspoons of cooking oil in it. When heated add mustard seeds to it. When it sputters add chopped onions and required quantity of salt to the dish and let it fry on medium flame till it turns transparent. At this stage add green chilly to it and you get the flavour to the dish something like that shown below in the image.

5112008-120 Chopped onions being fried

Ingredients of  wet Masala
Ingredients of wet Masala

5112008-116Bimbli tree in my backyard

3. Grind the above masala ingredients in the mixer to a smooth paste and is as shown in the image below. I have use Bimbli instead of the tamarind. The reason being that it is tangy fruit readily available in all houses in down south except for 4 months in the rainy season). [ Btw, Bilimbi makes a superb pickle as well. ]

5112008-122 Ground wet Masala

4. Add the wet masala to the fried onions and cook it for a while and is as shown in the image below.

5112008-123

Wet masala being cooked with fried onions

5. On masala being cooked for a while, add chopped Brinjal/egg plant from step 1 and cook it till it is softened for about 10-15 minutes on medium flame. The dish is as shown in the image below.

r-13-094 Ready to serve Vayngana nonche

6. Enjoy it with either chapathi or Akki roti.

r-13-108 Vayngana Nonche with Chapathi

5112008-1321 Vayngana Nonche with Akki roti

How long it takes: 45 Minutes

Number of servings: 4-5 people

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15 thoughts on “Brinjal Masala (Vayngana Nonche)

    anudivya said:
    November 30, 2008 at 8:03 am

    Looks awesome. I love the delicate chapathis that are served along with them.

    prathibalrao responded:
    December 1, 2008 at 3:54 pm

    Hi Anuvidya,

    Some people enjoy this dish with Jwari rotti as well and it tastes superb!

    Archana said:
    March 12, 2009 at 4:09 am

    Hi Aunty,
    I was searching for Mangalore dishes and found your website. The best one I have come across till date. Thanks a lot for putting the mangalore delicacies you have posted on this website. I am a regular visitor to your website. Have tried a lot of them from your site. The best ones(which I do frequently) till date is the akki roti and the masala dosa. Thanks once again for those

    prathibalrao responded:
    March 12, 2009 at 5:47 am

    Hi Archana,

    Where do you hail from????How cum u like Mangalore delicacies?? Thanx a lot and pass on the link to ur friends.

    Renu said:
    June 3, 2009 at 3:21 am

    I am definitely going to try this one, though I think I’ll have to substitute the bimbli with tamarind and the akki roti with normal chapatis ๐Ÿ˜ฆ You have a lovely tree, where is this? I might come n steal some bimbli ๐Ÿ™‚

      prathibalrao responded:
      June 3, 2009 at 5:14 am

      Hi Renu,

      Thanx a lot for ur comments. You have to replace bilimbi with tamarind as you said. I am put up in Manipal.

    anoopa kamath said:
    February 21, 2011 at 12:39 pm

    love ur recipes. please can u post yennegai recipes that go well with akki rotti

      prathibalrao responded:
      February 22, 2011 at 10:48 am

      Hi Aoopa kamath,

      I will put up ur request of recipe in a couple of weeks.

      prathibalrao responded:
      August 16, 2011 at 5:51 pm

      Hi Anoopa kamath,

      Though late, i have posted your recipe request for yengai after 5 months. The link for the same is http//::cuisineindia.wordpress.com 2011/07/07/yengai stuffed-eggplant-brinjal in north karnataka style. Any way sorry for the delay in posting the recipe.

        anoopa kamath said:
        July 4, 2012 at 2:41 pm

        thanq..i am a huge fan of akki roti and yennegai..sure will try this..and pls dont be sorry..its better late than never ๐Ÿ™‚

        prathibalrao responded:
        July 4, 2012 at 4:11 pm

        Hi Anoopa kamath,

        I postted ur recipe after 5 months and you could notice it after 1 year. Why so much of delay for you not noticing it at all???Any way try out and send me da feed back please.

    Varsha said:
    February 19, 2012 at 3:14 pm

    Looks nice…I have never had this before…thanks for sharing! I guess with tamarind (I don’t know if we get bimbul in Mumbai) the colour will be slightly different…

      prathibalrao responded:
      February 19, 2012 at 5:45 pm

      Hi Varsha,

      This is a purely North karnataka konkani dish with a simple chutney masala. But really tastes so yummy that even kids can relish it!!!! The masala colour can surely change due to the addition of tamarind in place of Bilimbi as you say.

    hpsarathy said:
    March 7, 2012 at 2:28 am

    Given that I have grown up detesting brinjal, I hope you know that it’s a compliment to you and ‘S’ who made it – that I had three large helpings of nonche when it was made for dinner. I haven’t made it myself, but I will do it soon. It has definitely been added to our list of regular dishes. What other vegetables can we use with this recipe? We wondered if the special flavour comes from the brinjal itself ?

      prathibalrao responded:
      March 7, 2012 at 8:41 am

      Hi Harini,

      I have to give a thought to it. As you say we can always think of another veggie for a change. lemme think over.

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