Vankaya Chikkudukaya Koora Recipe

Vankaya chikkudukaya kura is a simple and delicious curry made with eggplant and Indian broad beans. A classic dish from Andhra that needs just a few ingredients to make.

Unlike most Indian curries, this recipe doesn't require any many spices. Green chilies and ginger give it the necessary flavor punch. This is a great dish to serve with rice and dal.

About the Recipe

I come from the South Indian state of Andhra Pradesh and I grew up eating Andhra food. Most of the Andhra dishes that my mom made at home are simple and comforting. Like this lentil based beans patoli or this yogurt based vankaya perugu pachadi.

Eggplant or brinjal is one of my favorite vegetable and this vankaya chikkudukaya kura is one of my favorite dishes. It is a simple curry recipe that combines eggplant with Indian broad beans.

There are no spice pastes or masalas in this recipe. Also this is a no onion and no garlic curry. All you need are some refrigerator and pantry staple ingredients. Ginger and green chilies add spice and flavor to this yummy vankaya curry.

This is a dry curry that is great to serve with steamed rice, pappu and ghee. Try this eggplant and broad beans curry Andhra style, I am sure you will love it.

Ingredients

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

To make this vankaya chikkudukaya curry you will need the following ingredients:

• Vankaya - I love using small Indian eggplant because they have more flavor and are less watery. But you can also use medium sized Chinese or Japanese eggplant. If you can't find any of these, then use a small globe eggplant.
• Chikkudukaya - fresh Indian broad beans are usually available during the spring-summer seasons in Indian groceries. But you can also use frozen val papdi in the recipe. I have also used sugar snap peas in this recipe with some success.

Other ingredients you need are:

• fresh ginger
• green chilies
• curry leaves
• turmeric and salt
• tempering ingredients - mustard & cumin seeds

Instructions

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

To make this Andhra style eggplant broad beans curry, start by prepping the veggies. Cut the crowns off the eggplants and chop them into bite size pieces. String the broad beans and then chop them into bite size pieces.

Heat oil in a sauté pan on medium flame, add mustard & cumin seeds, dry red chilies and cook till the seeds start to splutter. Add curry leaves, green chilies, ginger and cook until fragrant. Add the chopped eggplant and broad beans, along with turmeric and salt.

Mix well, cover and cook until the veggies are tender. Taste and adjust the seasoning by adding more salt, if required. Serve hot or warm with rice.

Expert Tips

• Though Indian baby eggplants are the best for this recipe, you can also use 2~3 medium sized Chinese or Japanese eggplants. If you can't find any of these, then use a small globe eggplant.
• To prevent discoloration of eggplant due to oxidation, place the chopped pieces in a bowl of salted water. Drain the water and add to the sauté pan to make the curry.
• If you cannot find fresh Indian broad beans, then feel free to use frozen Val papdi available in Indian groceries.
• Even though this version of vankaya chikkudukaya kura does not have onion and garlic, you can add them for added flavor. You can also add tomato if you like.

You might also like

Here are a few more eggplant recipes from that you might like:

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Vankaya Chikkudukaya Kura

This is a simple and delicious dry curry made with eggplant and Indian broad beans. A classic Andhra side dish perfect to serve with rice and dal

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Side Dish

Cuisine: andhra

Servings: 6 servings

Ingredients

1x2x3x

• 8~10 Baby Eggplants
• 2 cups Chopped Indian broad beans
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 Dry red chilies
• 3~4 Green chilies, finely chopped
• 1" Ginger, finely grated
• 4~6 Curry leaves
• To taste Salt

Instructions

• Cut the crowns off the eggplants and chop them into bite size pieces. Place the chopped pieces in a bowl of salted water to prevent discoloration. String the broad beans and then chop them into bite size pieces.
• Heat oil in a sauté pan on medium flame, add mustard & cumin seeds, dry red chilies and cook till the seeds start to splutter. Add curry leaves, green chilies, ginger and cook for about 1 minute or until fragrant.
• Add the chopped eggplant and broad beans, along with turmeric and salt. Mix well, cover and until the veggies are tender, about 12~15 minutes, stirring occasionally. Taste and adjust the seasoning by adding more salt, if required. Serve hot or warm with rice.

Notes

• Though Indian baby eggplants are the best for this recipe, you can also use 2~3 medium sized Chinese or Japanese eggplants. If you can't find any of these, then use a small globe eggplant.
• To prevent discoloration of eggplant due to oxidation, place the chopped pieces in a bowl of salted water. Drain the water and add to the sauté pan to make the curry.
• If you cannot find fresh Indian broad beans, then feel free to use frozen Val papdi available in Indian groceries.
• Even though this version of vankaya chikkudukaya kura does not have onion and garlic, you can add them for added flavor. You can also add tomato if you like.

Nutrition

Calories: 189kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 86mg | Potassium: 1032mg | Fiber: 15g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 2mg

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