Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe

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  • 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. 

  • Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.

  • Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste.

  • Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Remove the fried brinjal and keep aside.

  • Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.

  • Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.

  • Let it continue to simmer on medium flame for 5 to 7 minutes. After 5 minutes add fried brinjal and cook for 5 to 8 minutes. Check the salt and seasonings and adjust to taste according. 

  • Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowl

  • Serve Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.

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