Vankaya Kura

Vankaya Kura

Vankaya Kura

Veg Vegan

Dry brinjal curry — small brinjal quartered lengthwise, fried in sesame oil with mustard seeds, dried red chilli, and curry leaves until charred and deeply caramelised on the cut faces, then seasoned with red chilli powder, coriander powder, turmeric, and salt, and stir-fried until the exterior is blistered and aromatic while the interior remains soft. The difference from a gravy-based brinjal curry is the extreme dryness of the vankaya kura: no water is added, and the vegetable is cooked entirely in its own moisture released during frying. The charring and oil together produce a smoky, bitter-sweet flavour that is the defining characteristic of South Indian brinjal cooking. Eaten as a side with rice and dal; one of the most common daily vegetables in Telangana kitchens.

Cuisines

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

250 grams small eggplants (brinjals)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 pinch asafoetida (hing)
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon tamarind paste
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash the eggplants thoroughly and make a cross slit on each, keeping them intact at the stem end.
  2. 2 Heat oil in a pan over medium heat and add mustard seeds. Once they splutter, add cumin seeds, urad dal, chana dal, and asafoetida.
  3. 3 Add the chopped onions and garlic, and sauté until the onions turn golden brown.
  4. 4 Add the chopped tomatoes and cook until they become soft and mushy.
  5. 5 Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
  6. 6 Add the eggplants to the pan and gently stir to coat them with the spice mixture.
  7. 7 Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally, until the eggplants are tender.
  8. 8 Add tamarind paste and salt. Mix well and cook for another 5 minutes.
  9. 9 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a tablespoon of roasted sesame seed powder to the curry.