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+ servings
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
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Side Dish
Cuisine: andhra
Servings: 4 servings


  • 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


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.



  • 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.


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
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