Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
Discover the vibrant flavors of Andhra cuisine with this delectable Vankaya Gasagasala Kura, an eggplant curry enriched with the nutty essence of poppy seeds. This dish beautifully balances spices and sweetness, making it a perfect addition to your dinner table. Paired with soft Tawa Paratha and the delightful Andhra Style Palakaru Vepadu, it promises a wholesome and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Poppy Seeds | 3 tablespoons |
| Brinjal (Baingan / Eggplant) | 8 pieces |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Garlic (finely chopped) | 4 cloves |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind (soaked, pulp extracted) | 30 grams |
| Jaggery | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 22g |
| Dietary Fiber | 5g |
| Sugars | 4g |
| Fat | 9g |
| Saturated Fat | 1g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total Time | 45 minutes |
Instructions
To begin making the Andhra Style Eggplant Poppy Seeds Curry (Vankaya Gasagasala Kura), start by dry roasting the poppy seeds in a pan over medium heat, stirring frequently until they begin to change color and release their nutty aroma. Once toasted, remove them from the pan immediately and allow them to cool to preserve their delicate flavor.
Next, add the methi seeds to the pan and dry roast them similarly until they become aromatic, then set them aside as well. In a blender, combine the cooled poppy seeds and methi seeds with approximately 1/4 cup of water, blending until you achieve a smooth paste.
Now, take the brinjals, wash them thoroughly, and pat them dry. Remove the stems and make a cross incision on each brinjal to allow for even cooking. Heat the sunflower oil in the same pan over medium heat and gently fry the brinjals for about 4 to 5 minutes, or until they are roasted and tender. Once done, remove the fried brinjals from the pan and set them aside.
In the same pan, if it appears dry, add a little more oil. Once heated, add the mustard seeds and cumin seeds, allowing them to crackle and release their flavors. Then, add the poppy seed paste, along with turmeric powder, red chilli powder, and coriander powder. Sauté the mixture for about 5 to 6 minutes, stirring occasionally to prevent sticking.
Next, pour in the tamarind juice along with 1/2 cup of water, adding salt to taste and the jaggery. Stir well and bring the Gasagasala Kura mixture to a gentle boil. Allow it to simmer over medium heat for about 5 to 7 minutes, letting the flavors meld beautifully.
After simmering, add the fried brinjals back into the pan and cook for an additional 5 to 8 minutes, stirring gently to coat the brinjals with the rich curry sauce. Taste the curry and adjust the salt and seasoning as necessary. Once done, turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowl.
Serve your delicious Andhra Style Eggplant Poppy Seeds Curry alongside the flavorful Andhra Style Palakaru Vepadu and warm Tawa Paratha for a complete and satisfying meal, sure to delight your family and friends alike!
Indulge in the rich culinary heritage of Andhra Pradesh with this exquisite dish that brings together unique flavors and textures, creating an unforgettable dining experience. Enjoy!
