Recipe card
Eggplant sukka, Mangalorean style
As you all know, chicken sukka or kori sukka is a popular recipe from Mangalorean cuisine, and mushroom is preferred for a vegetarian version. Today, I prepared the same sukka recipe using eggplants, also called brinjal, baingan, gulla, etc. This baingan masala or eggplant sukka can be made with purple or green eggplant, coconut, aromatic Indian spices, onion, and garlic. Serve this for lunch or dinner with neer dosa (water crepes), oats chapati, soy roti, or simply with steamed rice and dalitoy for a classic Mangalorean meal.
Ingredients
Eggplant: American eggplant or Indian eggplant will work for this recipe. Coconut forms the base of this sukka dish. Use fresh, frozen, or dry. Aromatic spices like coriander seeds, fennel, methi, cumin, cloves, cardamom, and tamarind are used for masala. Dry red chilies: I use Kashmiri dry red chilies, but any dry red chile of your choice will work. The taste will vary slightly. You can even substitute this with red chile powder. Onion and garlic: for flavor. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Chop the eggplant into cubes or any desired shape and soak it in water until the other masala is ready. I have used one large eggplant available in the USA. If using Indian baingan or brinjal, you can add two to three.
Dry roast and blend
Add coriander, peppercorns, saunf, methi, cumin, chana dal, urad dal, clove, and cardamom, and saute until aromatic on medium to medium-low flame. Transfer this to a plate. Saute the dry red chilies until aromatic. Switch off the flame. Grind or Blend the dry roasted ingredients, coconut, and tamarind with little water to form a coarse paste.
Making of eggplant masala
Heat oil in a pan. Add onion, garlic cloves, turmeric powder, and curry leaves, and saute until the onion becomes translucent. Add the coarse masala paste prepared above, eggplant, and salt to taste and mix well. Cover with the lid and cook on medium flame until the eggplants are cooked and the dish becomes semi-dry. This might take 10 to 15 minutes. Serve hot with rice and konkani dalitoy or Mangalorean neer dosa or soybean bread, and enjoy.
Tips
Adjust the spices to taste Dry roast the spice on medium to low flame to prevent it from burning. Leftovers can be stored in the refrigerator. Heat it in a skillet with a splash of water until heated through. Soak the eggplant in water with salt to get rid of the bitterness.
More eggplant recipes
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