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    Home » Andhra » Vankaya Chikkudukaya Kura

    Vankaya Chikkudukaya Koora Recipe

    Published: May 12, 2021 · Modified: Aug 3, 2022 by Pavani · Leave a Comment

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    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.

    Top view of White bowl with vankaya chikkudukaya kura

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    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.

    White bowl with vankaya chikkudukaya kura

    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.
    Ingredients needed - details in recipe card

    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.

    Step by step photo showing the making of tempering and addition of veggies

    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.

    Side by side photos of veggies being cooked

    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.
    Grey tray with a White bowl with vankaya chikkudukaya kura

    You might also like

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

    • Qatar -- Motabel (Smokey Eggplant & Tahini dip)
    • Begun-er-Tok (Bengali Sweet & Sour Eggplant)
    • Brinjal Pulao Recipe | Video
    • Borani Banjan Recipe
    Eggplant broad beans curry in a white bowl

    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.

    Eggplant broad beans curry in a white bowl

    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
    Print Pin Rate
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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

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Andhra

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    • Thokkudu Laddu | Bandar Laddu
    • Pesara Pappu Charu Recipe
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    Reader Interactions

    Comments

    1. mrkk08

      September 28, 2006 at 2:18 pm

      Pavani,
      Never made eggplants this way, thanks for the recipe.

      Reply
    2. Foodie's Hope

      September 28, 2006 at 4:56 pm

      Pavani, looks so delicious on that plate, making me hungry!! YUM..YUM..

      Reply
    3. Chandrika

      September 28, 2006 at 6:00 pm

      Pavani,

      Thanks for the recipe..I have never made Vankaya this way, and I keep wondering all the way if there is a different way to cook Vankaya...This recipe sounds delicious...

      Chandrika

      Reply
    4. Lakshmi

      September 28, 2006 at 8:59 pm

      never tried this combo Pavani, will try it sure.

      Reply
    5. Prema Sundar

      September 28, 2006 at 10:45 pm

      pavani , My mom used to preparea a similar eggplant dish nut she used to add onions and coconuts.. will surely taste yummy...

      Reply
    6. Pavani

      September 29, 2006 at 2:17 am

      Thank you Hema and Asha.

      Hi Chandrika, Lakshmi and Prema,
      Try it and let me know if you like it.

      Reply
    7. Anonymous

      September 30, 2006 at 6:38 am

      you can add methi (menthi koora)
      which makes more delicious

      Reply
    8. mrkk08

      October 05, 2006 at 2:36 pm

      Hi!!
      Looks easy n tasty.
      I never made brinjals this way,...another variety of vankaya dish 🙂 thx for sharing!

      Reply

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