Vankaya masala kura is an Andhra style spicy eggplant recipe. Baby eggplant or brinjal are cooked in a onion-tomato spice paste to make this delicious dish.
Pressure cooking the eggplant with the masala makes this an easy to make and healthier than traditional oil laden vankaya curries. Great side dish to serve with both rice and roti.
Table of contents
About the recipe
Eggplant is my absolute favorite vegetable. I can eat it every single day much to the chagrin of my family. I have quite a few eggplant recipes from around the world on my blog.
Today I have a eggplant masala recipe from my neighbor aunty back home in Hyderabad. Being an eggplant lover, I never miss the chance of learning a new recipe.
This brinjal masala curry is quite easy to make. Baby eggplant and the onion-tomato masala are first cooked in the pressure cooker. They are then sautéed on the stovetop until nice and delicious. This method helps in cooking the curry with minimum oil and also expedites the cooking process.
Why I love about this Vankaya Masala Kura
- Absolutely delicious
- Great to serve with both rice and roti
- Easy to make
- No need to stuff the baby eggplant
- Healthier than regular oil laden vankaya curries
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 this masala brinjal curry:
- Baby eggplant - either purple or green baby eggplants will work here. Look for these in Indian or Asian grocery stores. Look for ones that are blemish free and the tops or crowns look green and fresh. Avoid the ones that have dried or brown tops. If you can't find baby eggplant, then feel free to use medium size Chinese or Japanese eggplant*.
- For the masala/ spice paste:
- Onion - any variety would work.
- Tomatoes
- Garlic cloves, dry red chilies, coriander & cumin seeds.
- Curry leaves and salt.
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 masala curry:
Make the Masala
Combine onion, tomatoes, dry red chilies, garlic, coriander seeds and cumin seeds in a blender. Blend to a smooth paste.
Prep Eggplant
Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.
Pressure Cook
In a pressure cooker, place the eggplants and add the masala. Add ¼ cup of water and cook on medium flame for 1 whistle.
Make Vankaya Masala Kura
Heat oil in a sauté pan on medium heat. Add curry leaves. Transfer the contents of the cooker into the pan and cook until the curry thickens and the flavors meld. Sprinkle with chopped cilantro and serve with rice or roti.
Expert Tips
- You can also use 3~4 medium size Chinese or Japanese eggplants instead of baby eggplants. Cut them into 2" pieces and make a slit in them. Then follow the recipe as written.
- This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a large sauté pan with 2~3 tablespoons of oil. Cook covered until the eggplants are completely tender, about 18~20 minutes.
- Store leftover masala vankaya for up to 3 days in an airtight container in the fridge.
- Sub eggplant with other veggies like bottle gourd or potato or ivy gourd.
You might also like
Here are a few more vankaya recipes that you might like:
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.
Recipe Card
Spicy Eggplant Curry (Vankaya Masala kura)
Ingredients
- 1 Large Onion, coarsely chopped
- 2 Medium Tomato, chopped
- 4 ~ 5 Dry red chilies (adjust as per taste)
- 3 Garlic cloves
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- To taste Salt
- ¼ cup Water
- 8 ~ 10 Baby Eggplant*, make a '+' slit on the bottom of each
- 2 tablespoons Oil
- 8~10 Curry leaves
- 2 tablespoons Cilantro, finely chopped
Instructions
Make the Masala:
- Combine onion, tomatoes, dry red chilies, garlic, coriander seeds and cumin seeds in a blender. Blend to a smooth paste.
Prep Eggplant:
- Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.
Pressure Cook:
- In a pressure cooker, place the eggplants and add the masala. Add ¼ cup of water and cook on medium flame for 1 whistle.
Make Vankaya Masala Kura:
- Heat oil in a sauté pan on medium heat. Add curry leaves and cook for 1 minute. Transfer the contents of the cooker into the pan and cook until the curry thickens and the flavors meld, about 8~10 minutes.Sprinkle with chopped cilantro and serve with rice or roti.
Video
Notes
- You can also use 3~4 medium size Chinese or Japanese eggplants instead of baby eggplants. Cut them into 2" pieces and make a slit in them. Then follow the recipe as written.
- This curry can be made without the pressure cooker too. Simply add the eggplants and the ground paste to a large sauté pan with 2~3 tablespoons of oil. Cook covered until the eggplants are completely tender, about 18~20 minutes.
- Store leftover masala vankaya for up to 3 days in an airtight container in the fridge.
- Sub eggplant with other veggies like bottle gourd or potato or ivy gourd.
Ramya Venkateswaran
flavorful brinjal curry
Global Tastes & Travels Inc.
because of your awesome photos even this eggplant hater finds this dish looking so appetizing
Global Tastes & Travels Inc.
because of your awesome photos even this eggplant hater finds this dish looking so appetizing
Archana Potdar
Awesome now have one more eggplant recipe to try.
PJ
I love eggplant and now adding one more to the 'to-do'list.Looks so yum Pavanai.Thanks for sharing 🙂
Arthy shama
Wow, baingan curry looks amazing 🙂