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    Home » Curries & Stir Fries

    Published: Feb 27, 2016 · Modified: Aug 11, 2020 by Usha Rao

    Masala Vankaya Kura

    Readers following the blog regularly know I do blogging marathons, where a group of us blog 3 consecutive days in a week. Twice a year we do month long marathons. The person behind these marathons and the organizer is Srivalli. For me, blogging marathon is a way to keep the blog active and a motivation to update it on a regular basis.

    A plate of roti with Masala Vankaya Kura

    We the blogging group call Valli a superwoman as she maintains two blogs, has been organizes blogging marathons for the past 5 years, has a full time job and also manages her home beautifully. Today is her birthday and Vaishali suggested we do something special for Valli’s special day. One of the ideas floated around was cooking a recipe from her blog and post it on our blogs and we all agreed to it.

    Vankaya Koora, Masala Vankaya Kura,  Green Vankaya Kura, Green Eggplants Curry, Thai Eggplants Curry, Indian Curry, Indian Food, South Indian Food, Andhra Food, Telugu Food,

    I made a simple vankaya kura from Valli’s blog, which her sister-in-law made specially for Valli during this past Christmas break. Valli is fond of flatbreads. When I made the kura yesterday, I served it with flatbread. However, I think it would have paired better with rice. This is a very quick and easy recipe. This is a good one to include in a party menu as it is a breeze to cook. I did not do much prep work before hand, yet the curry was ready to serve in less than 30 minutes.

    Vankaya Koora, Green Vankaya Kura, Masala Vankaya Kura, Green Eggplants Curry, Thai Eggplants Curry, Indian Curry, Indian Food, South Indian Food, Andhra Food, Telugu Food,

    Source: Srivalli
    Total Time: 30 minutes
    Serves: 3 - 4

    Masala Paste -
    Ingredients:

    • ¼ cup chopped Coconut (I used frozen coconut)
    • ⅛ cup chopped Coriander ~ Cilantro Leaves
    • 1 Clove (While I type this post I realized I should have used the spice clove and not garlic clove which I used.. 🙁 )
    • ½” Cinnamon Stick
    • 2 small Green Chilies

    Preparation:

    • Grind everything to a fine paste with some water, if necessary. You will need only half of this paste. According to Valli, the rest can be refrigerated for up to a week or frozen for a month.

    Masala Vankaya Kura -
    Ingredients:

    • 10 Thai Eggplants (Green long brinjals would work best, since I could not find those, I used thai eggplants instead)
    • 2 tbsp. Oil
    • 1 cup chopped Onion, approximately ½ large Onion
    • 1 cup chopped Tomatoes, approximately 1 ½ medium - large Vine-Ripe Tomato
    • 2 teaspoon Ginger Garlic Paste
    • ¼ tsp. Turmeric Powder
    • 1 tsp. Salt (adjust to taste)
    • 1 ½ tsp. Chili Powder (adjust to taste)
    • 1 ½ - 2 tsp. Coriander Powder
    • 4 tsp. Masala Paste (recipe above)
    • 4 - 6 tsp. Roasted Peanut Powder
    • Coriander ~ Cilantro Leaves for garnish

    Preparation:

    • Cut eggplants to four pieces.
    • Heat oil in a pressure cooker and saute onions till soft.
    • Add ginger garlic paste and saute until raw smell is gone.
    • Add tomatoes and give a good stir.
    • Add masala paste, coriander powder, chili powder, salt, turmeric and cook until tomatoes are soft and mushy. Sprinkle some water if the masala burns.
    • Add eggplants and saute well.
    • Add peanut powder and give a good stir.
    • Add water to cover the eggplants.
    • Cover and pressure cook for 1 - 2 whistles. I kept it for two whistles and turned off the heat. I gradually released the pressure 5 minutes after turning off the heat. I was afraid eggplants would become mushy. I would recommend 1 whistle and let the pressure release naturally.
    • Give a good stir, garnish with cilantro, serve with flavored rice, white rice or with roti.

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    1. cookingwithsapana says

      February 29, 2016 at 10:35 am

      The curry looks very tempting Usha.Lovely clicks.

      Reply
    2. Priya Suresh says

      February 28, 2016 at 8:36 am

      Omg, lipsmacking here, very flavourful vankaya kura, drooling here..

      Reply
    3. Srivalli says

      February 27, 2016 at 9:34 pm

      Thank you so much Usha for taking time to make this and wish on my birthday...I am so touched with all your gestures and cooking..:)

      Reply

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