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DiabeticFriendly Few Ingredients FiberFood Glutenfree Pooja / Gathering Quick to Make SouthIndian Recipes Vegan WeightLoss

Brinjal-Tomato Curry / Vankaya-Tomato Koora

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   CuisineIndian

Brinjal / Vankaya Tomato Curry recipe, is a wet curry type which does not contain any major masala and very easy to make by any beginner too. It can be used as a side for any meal or can be used as a sandwich filling too. And of course, its Vegan and Gluten free.

Brinjals / Eggplants have these health benefits for us, they are rich in fiber, 
potassium, potassium, vitamin B-6 , hence it lowers the risk of heart disease. Itsa low-carb, nutrient-dense, calorie-poor food , so its a great food to help you lose weight. One cup of eggplant/brinjal contains only 8gm of carbohydrates (info from internet).

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My Curry recipes Collection here Curry / Koora / Stir Fry

Rice recipes collection here⇒  Main Course

Collection of recipes with Greens⇒  Recipes with GREENS

Adding this curry recipe to my Weight Loss Food / Low Carb Recipes

Related Posts:

  1. Brinjal – Green Peas Curry / Vankaya -Bataani Koora
  2. Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora
  3. Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomato
  4. Tomato Dal / Lentil Stew / Tomato Pappu

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Brinjal Tomato Wet Curry

Ingredients:

  • Brinjal / Eggplant – 1  (large size)
  • Tomatoes – 4
  • Onions – 1 (large size)
  • Salt – 2 teaspoons
  • Red Chilli Powder – 1½ teaspoon
  • Dhaniya / Coriander Powder1½ 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

Procedure:

  • Firstly, Gather the veggies to be used. Take the brinjal / eggplant and tomatoes, wash them thoroughly.
  • Peel the skin off the onions cut them into small cubes. Put aside.

    Brinjal Tomato Wet Curry
    Brinjal/Eggplant, Tomatoes and Onion used for this curry
  • Now, put a medium sized frying pan on the stove top under medium flame.
  • Add the oil and let it heat.
  • Then, add all the ‘Ingredients for tempering’ into the oil. Sautee them.

    Brinjal Tomato Wet Curry
    After tempering, onion pieces being added to the frying pan
  • Now, transfer the onion pieces and the ginger-garlic paste/crush (optional) to the same pan.
  • Pan fry the onions until they turn transparent.
  • In the meanwhile, cut the tomatoes and brinjal/eggplant into cube size pieces.
  • When the onions are fried enough add the tomatoes and eggplant/brinjal pieces too.

    Brinjal Tomato Wet Curry
    Pieces of Brinjal and tomatoes added to the pan, after frying the onions.
  • Add the salt, give a gentle mix and close the lid of the pan. Let the veggies soften.
  • After, around 5-7 mins, open the lid and check if the eggplant/brinjal pieces have softened.
  • Then, add the red chilli powder, dhaniya / coriander powder and garam masala powder to the pan.

    Red Chilli Powder, Dhaniya/Coriander Powder and Garam Masala powder added to the pan.
  • Give a thorough mix and let it be on stove for 2 more mins.
  • If required add 3-4 tablespoons of water and continue with the lid on.

    Final result before being transferred into a serving bowl
  • 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.
  • At this stage switch the flame off and transfer the curry into serving bowl. Done!!

Tips:

  • Take care that the eggplant/brinjal pieces are transferred immediatley into the frying pan once they are sliced. If not they might turn into dark colour.
  • Adjust the salt and spice as per your taste.
  • This, Brinjal / Vankaya Tomato Curry, can be stored in fridge for up to a week. But, reheat before serving. 

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.
  • It can be used as a side for any rice, chapati, roti or can be used as a sandwich filling too.Brinjal Tomato Wet Curry

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