Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.
- 10 baby Brinjals
- 3 onions
- 2 tomatoes
- 3 tbsps Coriander powder
- 2 tbsps Kashmiri Chilly powder
- 5 tbsps coconut oil
Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.