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Blogging Marathon# 32: Letter I

Theme: A-Z Vegetarian Dishes from Andhra Pradesh

Dish: I for Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)

Finding dishes that start with vowels is hard. Letter ‘I’ was even harder. All I could think of was Idli, but no matter how hard I thought I couldn’t think of an Andhra spin to good old idlis. After a lot of thinking (out loud), the remembered the word Iguru. One of our dear friends back home used to call some of the curries ‘igurus’. I didn’t know what it actually meant, so I asked my mom to research.

She came back and said that the curries that are made by evaporating the liquid (igaradam) are generally called ‘igurus’. I took it as the curries that are made slightly wet, but not necessarily with a gravy, fall into this category.

Luckily after that I watched an episode on a Telugu cooking show where the chef made this Iguru which I promptly noted down and made it for today. This is a spicy and flavorful dish that is perfect when served with steamed rice and rasam.

Print Recipe
Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry) Yum
Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
  • 10 - 12 Eggplant Baby - chopped
  • ½ cup Chana Dal (senagapappu) - soaked for 2 hours
  • 2 chilies Dry red
  • 3 cloves Garlic , crushed
  • 1 tsp Ginger - finely chopped
  • 2 chilies Green - finely chopped
  • 6 - 8 Curry leaves
  • ½ tsp Turmeric
  • to taste Salt
For Tempering:
  • 1 tsp Chana dal (senagapappu)
  • 1 tsp Urad dal (minapappu)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
  • 10 - 12 Eggplant Baby - chopped
  • ½ cup Chana Dal (senagapappu) - soaked for 2 hours
  • 2 chilies Dry red
  • 3 cloves Garlic , crushed
  • 1 tsp Ginger - finely chopped
  • 2 chilies Green - finely chopped
  • 6 - 8 Curry leaves
  • ½ tsp Turmeric
  • to taste Salt
For Tempering:
  • 1 tsp Chana dal (senagapappu)
  • 1 tsp Urad dal (minapappu)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)
Instructions
  1. Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add dry red chilies and the crushed garlic cloves. Cook until fragrant, about 1 minute.
  2. Next add ginger, green chilies and curry leaves, cook for 1 more minute. Add the soaked chana dal and fry for 2-3 minutes.
  3. Next add chopped eggplant along with salt and turmeric. Cover and cook on medium flame until eggplant is completely cooked through and chana dal is tender, about 10-12 minutes.
  4. Serve with rice or roti.
Recipe Notes

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni

G for Gongura Pulihora

H for Haleem/ Vegetarian Haleem

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22 thoughts on “Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry)”

  1. Awesome dish as usual I don’t have to search for andhra food outside just clicked ur site will teach me in and out of andhra dish yummy recipe nice click too.

  2. Very interesting dish Pavani, yes I have heard my mom and mil using this word. though I have never used it myself..we do make this dish and call it simply gojju or koora

  3. dal vaangi, is what we call it…my maami (maternal aunt) makes it so well, love to have it with bhakris, this recipe of yours is also wonderful

  4. I am sure this tastes just as good as any eggplant curry 🙂 You being an eggplant fan, can’t expect any less from you, right??

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