Eggplant Poppy seed curry (vankayi gasagasala Kura)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 95.9
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 606.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
View full nutritional breakdown of Eggplant Poppy seed curry (vankayi gasagasala Kura) calories by ingredient
Introduction
This is my fav eggplant curry mom makes at home:) you substitute sesame seeds in the place of poppy seeds or even peanuts grounded:) I used poppy seeds. This is my fav eggplant curry mom makes at home:) you substitute sesame seeds in the place of poppy seeds or even peanuts grounded:) I used poppy seeds.Number of Servings: 5
Ingredients
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1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste
Directions
1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd,
combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.
Number of Servings: 5
Recipe submitted by SparkPeople user SAASHA17.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd,
combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.
Number of Servings: 5
Recipe submitted by SparkPeople user SAASHA17.
Member Ratings For This Recipe
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DAIZYSTARLITE
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KOMAL53
This sounds a bit like the Marathi Stuffed Brinjals(Bharli Vaangi)---but since I love Brinjals---I'm definitely going to make this---will let you know how it turns out!!!Post the Recipe for "Baghaarey Baingan "too---soon!! - 2/16/11
Reply from SAASHA17 (2/16/11)
yeah in Andhra too we have the stuffed brinjal curry but this is not stuffed. I usually stuff with sesame seeds. This is something I like to eat with roti and does not take much time as it takes to stuff them and all:) Will look for mom's recipe for bangarey baingan and def post it:)
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RATIONAL_EATER
I love eggplant..definitely gonna try it - 2/15/11
Reply from SAASHA17 (2/15/11)
thanks. I love eggplant in any form:) this is something my mom does to make it palatable for dad:). u can try it with sesame seeds, ground peanuts or even ground onions. we also make it with ground chillis and cilantro.