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    Home » Eggplant Recipes » Vankaya Masala Kura

    Vankaya Masala kura Recipe | Video

    Published: Aug 3, 2022 by Pavani · Leave a Comment

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    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.

    Cast iron pan with spicy egglant curry topped with cilantro.

    Table of contents

    • About the recipe
    • Why I love about this Vankaya Masala Kura
    • Ingredients
    • Instructions
      • Make the Masala
      • Prep Eggplant
      • Pressure Cook
      • Make Vankaya Masala Kura
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Spoon with baby eggplant in a cast iron pan.

    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
    Hand holding a cast iron pan with vankaya masala kura.

    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.
    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 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.

    2 panel photo showing the making of spice paste.

    Prep Eggplant

    Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.

    2 panel photo showing the prepping of eggplant.

    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.

    4 panel photo showing the pressure cooking of brinjal with spice paste.

    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.

    3 panel photo showing the sautéing of the brinjal.
    Close up of vankaya masala kura.

    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:

    • Copper pan with Vankaya kottimeera karam
      Vankaya Kothimeera Karam | Eggplant Cilantro Curry
    • White bowl with Vankaya Ulli karam kura
      Vankaya Ullikaram Kura Recipe
    • Eggplant broad beans curry in a white bowl
      Vankaya Chikkudukaya Koora Recipe
    • White bowl with muvva vankaya kura
      Muvva Vankaya Kura Recipe

    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.

    Cast iron pan with spicy brinjal curry topped with cilantro.

    Recipe Card

    Spoon with baby eggplant in a cast iron pan.

    Spicy Eggplant Curry (Vankaya Masala kura)

    Vankaya masala kura is a delicious and spicy eggplant recipe. It is an easy to make dish and us great to serve with both rice and roti.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    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
    Get Recipe Ingredients

    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.

    Nutrition

    Calories: 172kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 15mg | Potassium: 894mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1076IU | Vitamin C: 122mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Ramya Venkateswaran

      July 25, 2014 at 10:27 am

      flavorful brinjal curry

      Reply
    2. Global Tastes & Travels Inc.

      July 27, 2014 at 6:28 pm

      because of your awesome photos even this eggplant hater finds this dish looking so appetizing

      Reply
    3. Global Tastes & Travels Inc.

      July 27, 2014 at 6:28 pm

      because of your awesome photos even this eggplant hater finds this dish looking so appetizing

      Reply
    4. Archana Potdar

      July 30, 2014 at 3:40 pm

      Awesome now have one more eggplant recipe to try.

      Reply
    5. PJ

      August 01, 2014 at 1:13 am

      I love eggplant and now adding one more to the 'to-do'list.Looks so yum Pavanai.Thanks for sharing 🙂

      Reply
    6. Arthy shama

      August 03, 2014 at 10:20 am

      Wow, baingan curry looks amazing 🙂

      Reply

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    5 shares