Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
This unique flavoured Andhra Style Eggplant Poppy Seeds Curry also known as the Vankaya Gasagasala Kura is a lip smacking curry that is tangy and spicy and packed with flavours. Serve it along with hot steamed rice or even Malabar Parotha.
This unique flavoured Andhra Style Eggplant Poppy Seeds Curry is a must try recipe. The main difference between this curry and others is that there is no coconut at all in it. The masala base is mainly prepared with poppy seeds, which gives a nutty flavour and texture to the curry. For all curry lovers, this fantastic dish is a must try dish.
If you like this recipe, you can also try other Andhra recipes such as
To be Ground To paste
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 3 tablespoons Poppy seeds Main Ingredients
- 8 Brinjal (Baingan / Eggplant)
- 2 tablespoons Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic , finely chopped
- 1 tablespoon Red Chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 30 grams Tamarind , soaked and pulp extracted
- 1 tablespoon Jaggery
- Salt , to taste
How to make Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe
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