Brinjal Poppy Seed Curry | Vankaya Gasagasala Kura | Startup Cooking

VANKAYA GASAGASALA KURA | BRINJAL POPPY SEED CURRY | STARTUP COOKING

Vankaya Gasagasala Kura is an lip smacking and delicious curry which is tangy and spicy from Andhra Cuisine. Eggplant is cooked in tamarind water with a freshly grounded masala paste of poppy seeds and fenugreek seeds, which gives nice flavor and taste to the curry. This semi solid curry, when mixed with hot rice, tastes exotic. There are no onions, tomatoes and garlic go into the curry. Its purely a vegetarian delight. Follow my step by step photo recipe to prepare Vankaya gasagasala kura. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.  

Try my other South Indian kuzhambu recipes

• Karamani kuzhambu

• Vazhaipoo Kuzhambu

• Murungai keerai kootu

• Sundakkai vathal Kuzhambu

• Vegetable kurma

• Pavakkai puli kuzhambu

• Eggplant peanut coconut curry

• Ennai Kathirikai Kuzhambu

try my spinach recipes

• spinach soup
• spinach pakoda
• spinach paratha
• palak paneer
• spinach biryani
• potato spinach gravy
• potato spinach paratha
• Spinach masiyal
• Spinach corn rice
• Spinach poriyal
• Hara Bhara Kabab
• Lasooni palak khichdi

RECIPE FOR BRINJAL POPPY SEED CURRY

Course       : Lunch

Cuisine      : Andhra

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 35 min

Total Time  : 40 min

Brinjal Poppy Seeds Curry Video Recipe

INGREDIENTS

• 3 medium size brinjal

• 1/2 tsp fenugreek seeds

• 1 tbsp poppy seeds

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1/2 tsp cumin powder

• 3/4 tbsp coriander powder

• 3 tbsp water

• 2.5 tbsp sesame oil

• 1/4 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1 spring curry leaves

• 1/4 tsp hing (asafoetida)

• 1 tsp minced ginger

• salt as needed

• small piece of jaggery around 1 tbsp

• 1/4 cup tamarind juice extract

PROCEDURE

• soak tamarind in hot water and extract the juice, set aside

• roughly chop the brinjals and soak in water to prevent color change

• dry roast fenugreek seeds and poppy seeds in a pan, then transfer into mixer grinder

• add little water and grind to a smooth paste

• heat sesame oil in a pan

• add soaked brinjal pieces and fry in medium flame till it changes color

• once brinjal turns color, switch off the flame and set aside

• add 2 tbsp sesame oil in the pan, temper with mustard seeds, cumin seeds, hing, curry leaves and minced ginger

• saute for few minutes

• add grounded masala paste and along with turmeric powder, red chilli powder, coriander powder and cumin powder

• mix well and saute for 1-2 minute

• add 1 cup tamarind extract, jaggery and salt

• mix well and allow the mixture to boil for 1 minute

• once the curry starts to boil, add roasted brinjal and mix well

• cover and cook in low flame for 15-20 minutes or till the curry thickens

• once the curry thickens, oil will starts to floating on the top

• now switch off the flame

• serve hot with steamed rice

• Enjoy !

NOTES

• use sesame oil for better taste
• adjust spice level according to your taste
• use any kind of eggplants, it goes well with the curry

Check here for more kuzhambu recipes, drumstick leaves recipes, INDIAN RICE RECIPES, PANEER RECIPES, SPINACH RECIPES, MUSHROOM RECIPES.

BRINJAL POPPY SEED CURRY STEP-BY-STEP PHOTO RECIPE


Soak tamarind in hot water and extract the juice

cut brinjal into small pieces and soak in water to prevent color change

dry roast fenugreek seeds and poppy seeds in a pan

add into the mixer grinder

add little water and grind to a smooth paste

add a tsp of oil in the pan, add chopped brinjals 

fry in a medium flame until it changes color, once it starts to changes color, remove the brinjals from the pan and set aside

heat sesame oil in the pan, temper with mustard seeds, cumin seeds, hing, curry leaves and grated ginger

add ground paste

add turmeric powder, red chilli powder, coriander powder and cumin powder

mix well and saute for 1-2 minute

add tamarind extract, salt and jaggery

bring the mixture to boil

add sauteed brinjal pieces and mix well

cover and cook in low medium flame for 15-20 minutes

cook until the oil starts to float on top of the curry

Serve with hot steamed rice 

Vankaya Gasagasala Kura