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I’m always looking for new eggplant recipes and when I find a new recipe, I try to make as soon as I can 🙂 This muvva vankaya (muvva=pearl vankaya=eggplant) curry recipe is from a Telugu cooking show that I duly noted down in my recipe diary. Valli already made the same dish few months back.

We rarely get really small baby eggplants here, so it took me a while to get to this recipe. But luckily my mom found some beautiful baby eggplants at the Indian grocery a month back and I made this curry right away (so it has been sitting in the drafts for  while :-)).

There is no stuffing or grinding involved in this dish and is quite easy to make. It is basically eggplants cooked in spicy onion-tomato gravy. It tastes good with rice and roti.

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Muvva Vankaya Kura (Baby Eggplant Curry) Yum
This Stuffed baby eggplant dish requires no stuffing or grinding and is quite easy to put together. It is basically eggplants cooked in spicy onion-tomato gravy. It tastes good with rice and roti.
Muvva Vankaya Kura (Baby Eggplant Curry)
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 10 ~ 12 Eggplants Baby
  • 1 Onion -large, finely chopped
  • 2 Tomatoes - medium, finely chopped
  • 1 tsp Ginger+garlic paste
  • 2 Chilies Green - slit
  • 1 tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ¼ tsp Turmeric
  • ½ ~ 1 tsps Chili powder Red - (adjust as per taste)
  • 2 tbsp Cilantro - , finely chopped
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 10 ~ 12 Eggplants Baby
  • 1 Onion -large, finely chopped
  • 2 Tomatoes - medium, finely chopped
  • 1 tsp Ginger+garlic paste
  • 2 Chilies Green - slit
  • 1 tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ¼ tsp Turmeric
  • ½ ~ 1 tsps Chili powder Red - (adjust as per taste)
  • 2 tbsp Cilantro - , finely chopped
  • to taste Salt
Muvva Vankaya Kura (Baby Eggplant Curry)
Instructions
  1. Trim the stems and make a '+' cut on the base. Soak them in salted water.
  2. Heat 2tbsp oil, add the chopped onions, green chilies, ginger+garlic paste and cook till the onions are lightly browned around the edges.
  3. Add the eggplants, cover and cook till they are tender.
  4. Now add the chopped tomatoes, ground coriander, cumin, turmeric, red chili powder and salt. Cook till the tomatoes turn mushy. Add water if the curry looks too dry.
  5. Serve with rice or roti.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeOctober -- Week 1'.

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