Indian · Recipes

Masala Vankaya(egg plant Curry)


Egg plant -10- split into 4’s 

Fenugreek seeds – 10 


Green chilli – 3 

Oil -2 TBSPS

Turmeric – 1/2 tsp

Red Chilli powder – 2 tsp 

Ginger garlic paste -2 tsps

Corriander powder – 1/2nth tsps

Cumin powder – 1/4 th tsp

Garam masala powder – 1/4 th tsp

Peanuts – 1 cup dry roasted

Coconut powder- 1/3rd cup dry roasted 

Sesame seeds – 2 tsps dry roasted

Tamarind – lemon sized soaked in water for a couple of minutes.

Water – 1 cup

Salt to taste

Serves – 10-12


  • Blend the dry roasted peanuts, coconut powder & sesame seeds into a fine paste & set aside.
  • In a wide pan, heat oiland add    cumin seeds & fenugreek seeds to it & allow them to splutter.
  • Add the egg plant & salt to taste. 
  • Cook the egg plant in the oil 5-7 mins on medium with a lid on it till the brinjal is 70% done. 
  • Remove the brinjal from the oil & set aside. 
  • Add Turmeric, Red chilli powder, Corriander powder, Cumin powder & gingergarlic paste.
  • Into the oil, add the peanut, sesame seed & coconut powder ground paste. 
  • Cook for 5 minutes or till the raw flavor is gone and add tamarind juice & water and cook for a couple minutes.
  • Add the brinjal back into the pan and check for salt and chilli powder and add if needed.
  • Sprinkle garam masala powder over it. 
  • Cook for another 5-10 min till the oil floats on top. Garnish with cilantro.

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