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Spicy Eggplant Curry (Vankaya Masala kura) Yum
Spicy Eggplant Curry (Vankaya Masala kura)
Course side dish
Cuisine andhra
Prep Time
30 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 8 ~ 10 Eggplants eggplant Baby – make a ‘+’ slit on the bottom of each
  • 1 Onion – large, coarsely chopped
  • 2 Tomato – small, chopped
  • 4 ~ 5 chilies (adjust as per taste) Dry red
  • 3 cloves Garlic
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 ~ 10 Eggplants eggplant Baby – make a ‘+’ slit on the bottom of each
  • 1 Onion – large, coarsely chopped
  • 2 Tomato – small, chopped
  • 4 ~ 5 chilies (adjust as per taste) Dry red
  • 3 cloves Garlic
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • to taste Salt
Spicy Eggplant Curry (Vankaya Masala kura)
Instructions
  1. Make the Masala: Blend onions, tomatoes, red chilies, coriander seeds and cumin seeds into a smooth paste.
  2. In a pressure cooker, place the eggplants and add the masala. Sprinkle ΒΌ cup of water and cook on medium flame for 1 whistle.
  3. Heat 1tbsp oil in a saute pan, transfer the contents of the cooker into the saute pan and cook until the curry thickens and the flavors meld.
  4. This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a saute pan with 1~2tbsp oil. Cook covered until the eggplants are completely tender.
Recipe Notes

Linking this to Valli’s Cooking from Cookbook Challenge: July — Week 4.

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