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Vankaya kura (Brinjal Curry)

Apr 14th, 2009 | By | Category: All Recipes, Curries & Gravies, Veg - Recipes
Vankaya kura ~ Potato stir fry

Vankaya kura ~ Potato stir fry

I found these cute little purple brinjals lying around in my refrigerator today and wanted to fix up a quick and easy gravy dish. I happened to taste this recipe at a friends house last week and liked it very much that I decided to put this up in my blog for my dear readers. The good part is you can use any vegetable of your choice to make this dish, be it potatoes, capsicum (green peppers), cauliflower …the rest I’ll leave for your imagination. Lets take a peek at the recipe.

 Ingredients:

10 Brinjals ( I used the purple ones) – cut into halves and soaked in salt water

¼ tsp cumin seeds

¼ tsp turmeric powder

4 medium onions chopped (makes about 2 cups of chopped)

8 to 10  Green chillies (adjust)

2 tsps freshly grated coconut 

1 tsp coriander powder

4 tbsps cooking oil

For popu/tadka

1 tsp avalu (mustard seeds)

½ tsp jeera (cumin seeds)

8 to 10 curry leaves

1 tsp cooking oil

How to:

  • Heat 2 tbsps of oil in a pan and throw in the cumin seeds. Let them crackle, then add chopped onions, green chillies, salt and turmeric. Cook on medium flame till the onions turn soft and pink in color. Turn off the flame. Allow to cool. Grind along with coriander powder and freshly grated coconut.
  • Meanwhile, heat 2 tbsps of oil in a vessel, and on medium flame fry the brinjals stirring occassionaly till soft but not mushy and the edges start turning golden brown. Set aside (If you feel brinjals might take time to cook, parboil them in water for a while)
  • Add the ground paste to the fried brinjals, and gently mix in with ¼ cup of water. Let it cook on medium flame till the desired gravy consistency is reached. Adjust salt.
  • While the gravy cooks, take a pan, heat 1 tsp of oil, and fry avalu, jeera, curry leaves for few seconds till they crackle. Add this to the gravy and stir gently.
  • Garnish with coriander leaves and serve hot with steamed rice/rotis
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11 comments
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  1. Ramya April 14th, 2009 4:00 pm

    Yup, Sowjanya as you mention vankaya’s are cute lil things… this brinjal curry is definitely easy to make nice entry…

  2. Sowjanya April 14th, 2009 7:45 pm

    Thanks for dropping by ramya

  3. rekha April 15th, 2009 8:59 am

    nice gravy and kura looks so mouthwatering yum yum

  4. bindiya April 15th, 2009 10:42 am

    really liked the thick texture of the gravy, lovely simple recipe for small brinjals

  5. Kalyani April 15th, 2009 2:32 pm

    I liked the gravy in the picture … its like gutti vankaya curry …. will try this soon … thanks soujanya ……..

  6. Sowjanya April 15th, 2009 3:04 pm

    Rekha,Bindiya

    Thanks for the nice words.

    Kalyani,
    Yeah It looks like gutti vankaya but I have’nt used whole brinjals in the recipe. Let me know how you liked it if you happen to try.

  7. Le @HC April 16th, 2009 8:43 pm

    Brinjals are versatile , isn’t it. Rice, brinjal, potato.. Mmm.. Heaven!

  8. Le @HC April 16th, 2009 8:44 pm

    Rice, brinjal, potato.. Mmm.. Heaven!

  9. Sia April 17th, 2009 6:52 am

    anything with Brinjal is my fav and this vankaya kura sounds and looks so wonderful!

  10. Sowjanya April 17th, 2009 7:38 am

    Sia, Le

    Thanks for dropping by. Le, yes brinjal surely is versatile. I don’t have to tolly around the idea of what to cook with brinjals 🙂

  11. karthik January 20th, 2011 11:28 am

    It is very tasty yar hummmmmmmmmmm

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