Vankaya Masala Koora

A spicy eggplant curry jazzed up with peanut sesame powder

Course Side Dish

Cuisine Indian, South Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 120kcal

Wash eggplants, cut the stalk. Cut eggplant lengthwise into 4-6 pieces depending on the size and put them in a bowl of salted water until ready to use. This avoids discoloration of eggplants.
Heat oil in a frying pan and add cumin seeds, curry leaves and green chilies.
When chilies change color, add onions and saute until translucent.
Add ginger garlic paste and fry until raw smell of ginger is gone.
Season with salt, chili powder, coriander powder and turmeric. Mix well.
Remove Eggplant pieces from water and add to pan. Stir until spices coat eggplant.
Reduce the flame to medium high, cover and cook for 1 or 2 minutes until eggplant changes color and is slightly soft. Do not cover for too long and do not over cook.
Remove cover and stir fry until eggplant is cooked but firm.
Sprinkle peanut powder and sesame seeds powder, mix well and cook for few minutes until the curry is done.
Sprinkle coriander leaves and transfer to a serving bowl.
Serve with rice or Indian flatbread.

A variation to this dry eggplant curry is skipping the masala; peanut and sesame seeds powder.
Use small purple brinjals (Indian eggplants) or the long variety. I personally prefer the Thai eggplants as my Indian store doesn’t carry the Indian green brinjals.
Nutrition - Values below are approximate.