Wednesday, April 13, 2016

Vankaya Koora (Andhra style Eggplant curry)

Lot of my Andhra friends has told me about Gutti Vankaya Koora. So one fine day I thought of trying this recipe and couldn’t get time to check the recipe from my friends. So Googled and found a quick recipe. This dish is inspired by Sunitha’s Kitchen recipe for Gutti Vankaya Koora. As I didn’t make any stuffing, my recipe is more like a Vankaya (Eggplant) curry. This tangy curry is very delicious and rich in flavor. So here is the recipe for a yummy Vankaya Koora.

Serves: 4 people
Cooking time: 30 mins


Eggplant/ Brinjal                  - 7-8 no's
Onion                                   - 1 big (finely chopped)
Ginger- garlic paste             - 2 tsp
Turmeric powder                 - 1/2 tsp
Chilli powder                        - 1 tsp
Tamarind pulp                      - 1 tsp (mixed in 1 cup of water)

For grinding

Coconut                              - 1/2 cup (grated)
Sesame seeds                   - 2 tbsp 
Bengal gram (split)             - 1 tsp
Peanuts                              - 2 tbsp
Dry red chillies                    - 3-4 no's
Curry leaves                       - few

For seasoning

Mustard seeds                 - 1/2 tsp
Dry red chilli                     - 2 no's (broken)
Curry leaves


  1.  Wash and clean the eggplants using a dry napkin or paper towel. Do not remove the stem and make 3 slits in each eggplant.
  2. In a blender, grind the dry roasted ingredients by adding grated coconut and enough water to make a paste.
  3. In a frying pan, add enough oil and fry the eggplants till it becomes soft.
  4. Heat two tbsp of oil in a pan and add the ingredients mentioned under 'for seasoning'. Once it start spluttering add the chopped onions, salt and saute well till it become brown in color.
  5. Add the ginger-garlic paste and saute till the raw smell goes away. 
  6. Add turmeric powder along with the ground masala. Cook it on a low-med flame for few mins.
  7.  Then add chilli powder, tamarind water and fried eggplants. Mix well and cover and cook it for 5mins or until eggplants are fully done.
  8. Serve hot with chapati or rice :)

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