Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
A vegetarian Andhra recipe with methi seeds (fenugreek seeds), tablespoons poppy seeds, brinjal (baingan / eggplant). Ready in 45 min, serves 4.
Curated bySuresh Naidu🇮🇳
- 1
To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Remove from pan immediately and let it cool
- 3
Dry roast methi seeds too and remove from flame
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 5
Wash and pat dry the brinjals
brinjal (baingan / eggplant)(8) - 6
Remove the stem and make a cross incision
- 7
Fry it in oil for about 4 to 5 minutes until it is roasted and cooked
- 8
Remove the fried brinjal and keep aside
brinjal (baingan / eggplant)(8) - 9
Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 10
Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder
tablespoons poppy seeds(3)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon) - 11
Saute cook for 5 to 6 minutes
- 12
Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil
tamarind - soaked and pulp extracted(30 grams)jaggery(1 tablespoon)salt - to taste - 13
Let it continue to simmer on medium flame for 5 to 7 minutes
- 14
After 5 minutes add fried brinjal and cook for 5 to 8 minutes
brinjal (baingan / eggplant)(8) - 15
Check the salt and seasonings and adjust to taste according
salt - to taste - 16
Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
Nutrition Facts
Per serving
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Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
A vegetarian Andhra recipe with methi seeds (fenugreek seeds), tablespoons poppy seeds, brinjal (baingan / eggplant). Ready in 45 min, serves 4.
Curated bySuresh Naidu🇮🇳
Directions
16 steps- 1
To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Remove from pan immediately and let it cool
- 3
Dry roast methi seeds too and remove from flame
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 4
Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 5
Wash and pat dry the brinjals
brinjal (baingan / eggplant)(8) - 6
Remove the stem and make a cross incision
- 7
Fry it in oil for about 4 to 5 minutes until it is roasted and cooked
- 8
Remove the fried brinjal and keep aside
brinjal (baingan / eggplant)(8) - 9
Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 10
Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder
tablespoons poppy seeds(3)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon) - 11
Saute cook for 5 to 6 minutes
- 12
Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil
tamarind - soaked and pulp extracted(30 grams)jaggery(1 tablespoon)salt - to taste - 13
Let it continue to simmer on medium flame for 5 to 7 minutes
- 14
After 5 minutes add fried brinjal and cook for 5 to 8 minutes
brinjal (baingan / eggplant)(8) - 15
Check the salt and seasonings and adjust to taste according
salt - to taste - 16
Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal
methi seeds (fenugreek seeds)(1/2 teaspoon)tablespoons poppy seeds(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
About this recipe
A vegetarian Andhra recipe with methi seeds (fenugreek seeds), tablespoons poppy seeds, brinjal (baingan / eggplant). Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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