Brinjal cooked in coconut curry(Vaygana Nonche)

From a long time I am not able to post any of the traditional recipes. I felt like I am going away from the basic idea of having a Aayi’s recipe blog. Its mainly because most of my readers are non-konkanis. But there are few of them who visit my blog for traditional Konkani food. This recipe is for all those and also for non-konkanis who want to try out something different.I have learnt this dish from aayi. She prepares this with rice roti(alayle pita rotti) . Though the roti is little difficult to do, brinjal curry is very easy and takes very less time.
As far as I have seen this dish does not go with any other roti or rice. I feel rice roti and brinjal curry is an ideal combination for a breakfast.

Brinjal (chopped into squares) 2 cups
Onions(chopped) 1 cup
Coconut(grated) 1 ½ cup
Green chilies 4-5
Tamarind pulp 1/4th tea spn

Cook brinjal pieces and onion in water(almost 4 cups of water). Do not cook this in cooker, because brinjal pieces should not become a paste.
Grind coconut, green chillies, tamarind and salt. Add this grounded masala to cooked brinjal and onion. Cook for around 5minutes till the masala is completely done. Serve hot with rice roti.

Serves : 4
Preparation time : 15min

11 thoughts on “Brinjal cooked in coconut curry(Vaygana Nonche)”

  1. I fondly remember my Ajji (aayi’s aayi) here. She used to cook this with brijals grown in her garden..that too with ultimate perfection..
    great going !

  2. Shilpa, that sounds like an easy and delicious recipe. Something to try when I get decent eggplant.

    I love the Konkani recipes you post! Esp because they are authentic!!

  3. Nice one..Im looking for new ways to cook baingan since I love them…BTW was wondering why is it called “nonche”..
    Nonche= pickle right?!

  4. Varsha, many of the Konkani dishes have non intuitive names :(. I always had the same doubt, why this dish is called “nonche” :(. I will ask mom again if she knows more. Sorry.

  5. I am a saraswat married to a maharashtrian. My mom passed away quite unexpectedly (i guess thats how we all feel whether we are 30, 40, or 50) and i couldnot save many typical konkani recipes from her. your site is heaven sent but can u include typical recipes like dali ambat, dali huli, etc.
    thank u

    Shilpa: Dali ambat is already on the site. Please check the dals/gravies.

    1. You can do that if you want to. But traditionally both are cooked in water, it gives a very different taste and makes onions and brinjal very soft and juicy.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top