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Vankaya kura

By: Sailaja neelam of Hyderabad, IN

Eggplant curry

Filed in Main Dishes

Serves 4 people

Other 10 recipes by Sailaja neelam »

Very very tasty curry, tastes best with piping hot rice. I am giving simplified my own style which tastes better than the original and authentic dish


  • ½ kg small brinjals
  • 1/4 cup tamarind juice
  • 4 tsp chillie powder
  • salt - as required
  • ½ cup onion paste
  • 3 tsp ginger garlic paste
  • ½ cup turmeric powder
  • ½ tsp lavang powder
  • 2 pinch elaichi powder
  • ½ tsp poppy seeds/ khus khus powder
  • ½ tsp coriander powder
  • ½ tsp Cinnamon powder
  • 1/4 tsp fenugreek seed powder
  • 1 pinch asofoetida powder
  • 4 slit green chillies
  • 1 tsp chopped coriander
  • 1 cup oil


  1. Slit brinjal into four keeping stem part intact and wash thoroughly.
  2. Now deep fry these brinjals and keep them said to cool.
  3. In the same pan keep 6 tsp oil and add all the above ingredients except tamarind juice, chopped coriander and green chillies.
  4. Fry well till oil separates from mixture. Now add brinjals and tamarind juice and cook on a medium flame till brinjals soften.
  5. Now add chopped coriander and slit green chillies.
  6. serve hot with rice.



Latest Comments

By jean chaurasia on 4/24/2012 11:59:00 PM

Indeed a tasty dish, but a correction of 1/2 tsp tumeric not 1/2 cup! Thanks.

By Rama on 4/25/2011 9:31:00 AM

Hi, i just read your recipe and sounds delicious. However, am not sure whether the amount of turmeric powder you used is 1/2 tsp or 1/2 cup. Do you need so much turmeric powder. thanks ::


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