Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
Description:
Vankaya Gasagasala Kura is an Andhra-style curry that stands out due to its unique flavor profile. Unlike many curries that use coconut, this one skips it entirely, relying on a distinctive masala base made from poppy seeds. The poppy seeds lend the curry a nutty texture and flavor, making it a delightful addition to your dinner table. This flavorful vegetarian dish is perfect for curry lovers who are looking for something both different and delicious. With a slight tang from tamarind and a hint of sweetness from jaggery, it’s a well-balanced dish that will leave you craving more.
Cuisine: Andhra
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon (for grinding) |
| Poppy Seeds | 3 tablespoons (for grinding) |
| Brinjal (Baingan / Eggplant) | 8 pieces, washed and dried |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon (for cooking) |
| Tamarind | 30 grams, soaked and pulp extracted |
| Jaggery | 1 tablespoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions
-
Prepare the Masala Paste:
Begin by dry roasting the poppy seeds in a pan over medium heat. Roast them until they change color slightly, then immediately remove them from the heat to prevent burning. Do the same with the methi seeds. Let both the poppy seeds and methi seeds cool before grinding them. In a blender, add the roasted seeds along with 1/4 cup of water and blend them into a smooth paste. -
Fry the Brinjal (Eggplant):
Wash and pat dry the brinjal. Cut off the stems and make a cross incision at the top of each brinjal. Heat oil in a pan, and fry the brinjal pieces for about 4-5 minutes until they are roasted and tender. Once done, remove the fried brinjal from the pan and set it aside. -
Prepare the Curry Base:
In the same pan, if necessary, add a little more oil. Then, add the mustard seeds and cumin seeds, allowing them to crackle for a few seconds. Add the finely chopped garlic and sauté it until golden brown and aromatic. -
Cook the Masala Paste:
Add the freshly ground poppy seed and methi seed paste into the pan. Stir well to combine, then add the turmeric powder, red chilli powder, and coriander powder. Sauté this mixture for about 5-6 minutes on medium heat, allowing the spices to release their flavors. -
Simmer the Curry:
Add the tamarind pulp along with 1/2 cup of water to the masala mixture. Stir well, then season with salt and jaggery. Bring the curry mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes to allow the flavors to blend. -
Add the Fried Brinjal:
After the curry has simmered for a few minutes, add the fried brinjal pieces into the curry. Mix gently, ensuring the brinjal is coated with the flavorful sauce. Let it cook for another 5-8 minutes, allowing the brinjal to absorb the spices and flavors. -
Final Adjustments:
Taste the curry and adjust the salt or seasoning as needed. Once done, turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowl.
Serving Suggestions:
Serve this Andhra-style eggplant curry alongside Andhra Style Palakaru Vepadu and Tawa Paratha for a fulfilling and traditional weekday meal. The combination of the tangy, sweet, and spicy curry with the crisp paratha and seasoned vegetable dish is a delightful treat that will surely please your taste buds.
Enjoy your Vankaya Gasagasala Kura as a part of a wholesome and authentic Andhra meal!
