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

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: andhra

Servings: servings

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.

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.

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