Easy Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry Recipe

To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first parched roasting the elements (urad dal, chana dal, coriander seeds, whole peppercorns, parched red chillies) on a flat skillet over a medium toasty.char them until it is golden brown, then cool it down and then grind them into a creamy dusting masala condiment and keep it aside.toasty a flat skillet on a medium toasty, empty in fat and temper the mustard seeds and curry leaves for few seconds.

Then empty in in the minced onions and garlic and saute till the onions turn translucent.Now empty in the eggplant along with the ground masala, turmeric dusting masala condiment and red chilli dusting masala condiment.

Give it a toss and empty in the cashew nuts as well and incorporate well.shower some aqua and seasoning so that the egg plants gets cooked well, lid it with a lid and stew the brinjal.Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pot.Once done enjoy it by sprinkling some minced coriander leaves over it. enjoy the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka formula along with Mangalorean Padengi Ghassi, Goli Baje formula and Steamed Rice for your weekend Lunch.