Brinjal Masala | Andhra Vankaya Masala Iguru | Spicy Eggplant Curry

Brinjal is considered as the king of vegetables in my place ..Whatever form you cook them they will never disappoint you..You cant see any marriage menu without this brinjal in our state Andhra Pradesh..Brinjal can be cooked in various way ranging from whole stuffed brinjal to sliced and spiced up curry..This time I cooked these tender brinjal slices roasted in coconut and poppy seed paste which gave it rich flavour and aroma..the taste is really good and it keeps the spice lovers happy!

This time my dearest guy posed me a challenge to prepare brinjal curry after tasting it in a Andhra Restaurant  here in London..He is totally in love with that taste and gave me a sweet order to replicate that taste..I tried my level best to satisfy his taste buds with this Vankaya Iguru..When I googled for the recipe I could find out in youtube..a hotel cook showing his recipe for this spicy brinjal coconut masala..

Please check it out and let me know how you felt..
Cooking time – 40 min
Serves 3 to 4

INGREDIENTS:

  1. Tender Brinjal – 500 gm
  2. Greed chillies slit – 2
  3. Onions chopped – 2
  4. Cashew nuts – 3 tbsp
  5. Red Chilli powder – 2 tbsp
  6. Turmeric – 1/2 tbsp
  7. Coriander powder – 1 tbsp
  8. Garam Masala – 1/2 tbsp
  9. Ginger garlic paste – 1 tbsp
  10. Salt to taste
  11. Kasuri Methi/Dried Fenugreek – 1 tbsp
  12. Oil – 4 to 5 tbsp
  13. Coriander leaves chopped

For Masala:

  1. Fresh coconut chopped – 75 gms
  2. Poppy seeds – 4 tbsp
  3. Green chilli – 1

RECIPE FOR BRINJAL MASALA:

Line up all your ingredients. Chop onions and slit green chillies.Let us prepare the masala for the brinjal curry.Take fresh coconut and chop into pieces.
 Slit one green chilli,add the coconut,poppy seeds and chilli and blend it to a smooth paste by adding little water. Remember the paste should not be runny.Keep this aside.
Now heat a tbsp of oil in a pan and add the brinjal slices.Sprinkle some salt and turmeric and cook for just 5-10 minutes until they turn tender.Keep them aside.
 In the same pan heat the remaining oil.Add cashew buts and green chillies. Saute for a minute and then add in chopped onions.when they turn little soft add the ginger garlic paste and fry the raw smell goes off and the onions turn super soft.
Add in the poppy seed and coconut paste and mix well.Allow it to cook for 5 minutes.Then add in all the spice powders including chilli powder,coriander powder,garam masala and some salt.Adjust little water and cook the paste till the raw smell goes off and oil starts oozing out.
 This will take approximately 15 minute.When the spicy paste is cooked,add in kasuri methi leaves.I wanted the curry a little bit runny so added little more water and adjusted salt. 

 Finally add in the cooked brinjal and gently fold them well.Make sure not to stir is hardly as the brinjal may become mashy as it is already cooked.Cook it cobered on low flame for 10 more minutes and sprinkle coriander leaves.

Spicy and tasty brinjal masala is ready to serve with rotis/chapatis..It even tastes great with plain rice and briyani


 MY LESSONS:

  1. Addition of more coconut made the curry a little sweet so adjust it according to your taste levels.
  2. Also more the onions less the spiciness for the curry.
  3. Make sure not to apply pressure after you add the brinjal as they my get mashed.
  4. Sprinkle garam  masala 5 minutes before you switch off the flame rather than in the middle of the cooking.It gives nice aroma when added at the end of the preparation.

Hope you enjoyed this post as much as I did while eating this curry:) Please let me know your feedback and also let me know if you would like to see any your favourite dishes in my space..I would be happy to cook and give you the detailed step by step recipe!

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