Looking for an easy and hearty vegetarian Indian side dish? Then you should try this vankaya senagapappu iguru aka eggplant chana dal curry. It is a simple, everyday Andhra style side dish.

This easy to make eggplant curry recipe is flavorful and protein-rich. Adding the chana dal makes the recipe both filling and delicious. Perfect dish to serve with either rice or roti.

Top view of bowl with vankaya senagapappu curry.

About the Recipe
Ingredients
Instructions
Expert Tips
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About the Recipe

Simple home cooking is a big part of Andhra cuisine. There are quite a few traditional dishes that I enjoy cooking from time to time. Like this gongura pappu or this yummy keera doskaya pachadi.

Here I have a simple curry, Iguru. The dish gets its name from the technique that is used. Iguru is made by evaporating the liquid or igaradam in Telugu. Generally veggies are cooked in their own juices, so the curries are packed with amazing flavor.

This vankaya iguru is easy to make and absolutely delicious. Adding senagapappu or chana dal adds a nice texture and also protein to the curry. This is a spicy and flavorful dish that is perfect when served with steamed rice and rasam.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make vankaya senagapappu iguru:

Eggplant/ vankaya ~ you can use any variety of eggplant to make this recipe. Baby Indian eggplant or the long Japanese variety. I am not a big fan of globe eggplant but if that is all you have on hand, then feel free to use them.
Chana dal/ senaga pappu/ chenagapappu ~ you can either soak dal for couple of hours or pre-cook until tender.
Onion, green chilies, curry leaves, ginger and garlic.
Chana, urad dal, mustard & cumin seeds, dry red chilies.
Turmeric and salt.

Ingredients needed - details in recipe card.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make vankaya senagapappu iguru recipe:

Combine chana dal and water in a pressure cooker and cook until just tender. Make sure dal is not mushy. Drain the excess water and set aside.

2 panel photo showing washed and rinsed chana dal.

Heat oil in a medium size sauté pan on medium heat. Add chana, urad dal, mustard & cumin seeds and red chilies.

Once the seeds splutter and dal turns golden, add the onions, curry leaves, green chilies, ginger and garlic. Cook till the onions are lightly browned around the edges.

3 panel photo showing the cooking of onions and dal.

Add chopped eggplant along with turmeric and salt. Mix well, cover and cook until eggplant is tender. Stir in the drained chana dal and gently mix to combine. Stir in chopped cilantro and serve hot with rice or roti.

4 panel photo showing the cooking of eggplant.

Grey bowl with vankaya senagapappu iguru.

Expert Tips

If you have the time, then soak senaga pappu for 2~3 hours and then use in the curry. But you will have to make sure the dal is completely tender.
If you are pressure cooking or boiling dal, then make sure to save the cooking liquid. It is very nutritious, so use it to make roti or rasam.
You can make this senaga pappu iguru with other vegetables also. Sub vankaya with cabbage, gongura, palakura, thotakura, beerakaya, potlakaya to make this iguru.
This South Indian curry is best served hot. But you can store the leftovers in an airtight container for up to 3 days in the fridge.

Here are few more vankaya recipes that you might want to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

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