Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine: Indian
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Eggplant / Vankaya Tomato Curry recipe, is a wet curry type, I mean its neither a gravy curry nor a dry curry. It does not use any major masala and the prep work is just for chopping the veggies. Hence, its very easy to make even by any beginner too.
Some recipes, such pleasure to make for the fact that they do not involve any efficient cooking but still turn out finger licking apart from being a crowd pleaser.
In South Indian marriages, either this dish (or) Brinjal – Green Peas Curry / Vankaya – Bataani Koora is generally preferred. As they are quite quick, easy to make and even more economical. Try it and see then!
Table of Contents:
- Health Benefits of ‘Eggplant Tomato Indian Curry / Vankaya Tomato Koora / Brinjal Bhaji’:
- How to serve, ‘Aubergine Tomato Vegan Curry / Vankaya Tomato Kura’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Eggplant Tomato Vegan Indian Curry / Vankaya Tomato Koora / South Indian Baingan Bhaji’:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Health Benefits of ‘Eggplant Tomato Indian Curry / Vankaya Tomato Koora / Brinjal Bhaji’:
Brinjal / Eggplant / Aubergine, have few health benefits like, rich in fibre, potassium, Vitamin B-6, hence it lowers heart disease. It is a low carb, nutrient dense, calorie poor food. So, great for Weight Loss Diet. 1 cup of eggplant contains only 8 gms of carbohydrates.
Tomatoes are an excellent source of Vitamin C and K. Being a water vegetable / fruit, tomatoes are generally low in cals. Hence, tomatoes easily fit into Weight Loss Diet recipes.
To conclude, this curry is Low in carbs, Low in calories, Plant based, Vegan and Gluten free. I have already added this recipe to my list of Weight Loss Food / Low Carb Recipes.
How to serve, ‘Aubergine Tomato Vegan Curry / Vankaya Tomato Kura’:
Being a wet curry, this side dish, is best enjoyed when served either with any Indian breads like poori, roti, chapati, paratha, naan. To make it more easy, use this as a side for a simple toasted bread. It tastes great!
In South Indian it is mostly served as a side dish along with such below Rice based platters.
As shown in the platter below, we mostly enjoy it as a side with steamed white rice. You might check the Platter Details, Plan & All recipes here⇒ Bhojanam / Thali / Platter
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned in the end.
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Rice recipes collection⇒ Main Course
Collection of recipes with Greens⇒ Recipes with GREENS
Weight Watchers recipes collection⇒ Weight Loss Food / Low Carb Recipes
Related Posts with ‘EGGPLANT / VANKAYA’:
- Brinjal – Green Peas Curry / Vankaya -Bataani Koora (Instant Pot, Stove Top)
- Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora
- Roasted Eggplant Stew / Vankaya Pulusu Pachadi (Air fryer, Stove Top)
- Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup (Air fryer, Stove Top)
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Ingredients:
- Brinjal / Eggplant / Aubergine – 1 (large size)
- Tomatoes – 4 (medium size)
- Onions – 1 (large size)
- Salt – 2 teaspoons
- Red Chilli Powder – 1½ teaspoon
- Dhaniya / Coriander Powder – 1½ teaspoon
- Garam Masala Powder – ¼ teaspoon
- Cooking Oil – 3 tablespoon
- Fresh Coriander Leaves – a handful
- Ginger-Garlic paste / crushed – 1 teaspoon (optional)
Ingredients for Tempering :
- Jeera / Cumin Seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Mustard Seeds / Aavalu – ½ teaspoon
- Dry Red Chillies – 3 (optional)
- Urad dal / Minapappu / Split Black gram – ½ teaspoon (optional)
Special Ingredients:
- Red Chilli Powder
- Garam Masala Powder
- Dhaniya / Coriander Powder
Step wise pics Procedure for ‘Eggplant Tomato Vegan Indian Curry / Vankaya Tomato Koora / South Indian Baingan Bhaji’:
Tips:
- Take care that the eggplant/brinjal pieces are transferred immediately into the frying pan once they are sliced. If not they might turn into dark colour.
- For the eggplant pieces not to turn dark in colour / oxidised when they are cut, as you cut immediately put them into a bowl filled with water and a pinch of salt.
- Adjust the salt and spice as per your taste.
- Storage: This, Brinjal / Vankaya Tomato Curry, can be stored in fridge for up to a week. But, reheat before serving.
- It stays good at room temperature for up to 1 day.
Result:
- The taste of this, Brinjal / Vankaya Tomato Curry, is spicy while the texture is soft and wet.
- Its filled with the flavour of garam masala & tanginess from tomatoes.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Eggplant Tomato Indian Curry / Vegan Aubergine Curry / Vankaya Tomato Koora
Equipment
- Frying pan (for stove-top method)
Ingredients
Ingredients
- 1 count Brinjal / Eggplant (large size)
- 4 count Tomatoes (medium size)
- 1 count Onions (large size)
- 2 teaspoons Salt (or as per taste)
- 1½ teaspoon Red Chilli Powder / Paprika (or as per taste)
- 1½ teaspoon Dhaniya / Coriander Powder
- ¼ teaspoon Garam Masala Powder
- 3 tablespoons Cooking oil
- 1 handful Fresh Coriander Leaves
- 1 teaspoon Ginger-Garlic paste/crushed (optional)
Ingredients for Tempering
- ½ teaspoon Jeera / Cumin Seeds
- ½ teaspoon Turmeric powder
- ½ teaspoon Mustard Seeds / Aavalu
- 3 count Dry Chillies (optional)
- ½ teaspoon Urad dal / Minapappu / Split Black gram (optional)
Instructions
PREP WORK:
- Gather the veggies to be used. Wash the brinjal / eggplant and tomatoes thoroughly.Peel the skin off the onions.Cut all the veggies into small cubes.Put the eggplant pieces in a bowl filled with water.
COOKING:
- Now, put a frying pan on the stove top under medium flame. Add the oil and let it heat. Then, add all the ‘Ingredients for tempering’. Saute them by stirring.
- Now, transfer the onion pieces and the ginger-garlic paste (optional) . Let the onions turn transparent.
- When the onions are fried enough add the tomatoes and eggplant/brinjal pieces too. Add the salt, give a gentle mix and close the pan with lid. Let the veggies soften.
- After, around 5-7 mins, open the lid and check if the eggplant pieces have softened. Then, add the red chilli powder, dhaniya / coriander powder and garam masala powder to the pan.
- Give a thorough mix and let it be on flame with lid for 2 more mins.If required add 3-4 tablespoons of water and continue with the lid on for 2 mins. Later, Take the lid off, add the chopped coriander leaves and give a mix.
- Let it be on flame until your desired consistency of curry reaches. Switch the flame off and transfer the curry into serving bowl. Done!!
Notes
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I loved this recipe because of how quickly it can be made, it turned out well. Will definitely be a regular.
Hi Celina McCoy, Thank you so much for letting me know 🙂