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Brinjal-Tomato Curry / Vankaya-Tomato Koora

South Indian style wet vegan curry with Jumbo Eggplant / Aubergine & few pantry ingredients.
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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.

Health Benefits of Brinjal / Eggplant

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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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

Step wise pics 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/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. Saute them.
    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.
  • 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 Vankaya Tomato Curry

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Eggplant / Aubergine-Tomato Curry / Vankaya-Tomato Koora

VegCookBook by Praveena
South Indian style wet vegan curry with Jumbo Eggplant / Aubergine & few pantry ingredients. Tasty side for roti, chapati, rice.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • Frying pan (for stove-top method)

Ingredients
  

Ingredients

  • 1 Brinjal / Eggplant (large size)
  • 4 count Tomatoes (medium size)
  • 2 teaspoons Salt (or as per taste)
  • teaspoon Red Chilli Powder / Paprika (or as per taste)
  • 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.
    Cut the tomatoes and brinjal/eggplant into cube size pieces.
    Peel the skin off the onions cut them into small cubes. Put everything aside.

COOKING:

  • Put a medium sized frying pan on stove top under medium flame. Add the oil and let it heat.
    Then, add all the ‘Ingredients for tempering’ & saute them.
  • Now, transfer the onion pieces and the ginger-garlic paste/crush (optional) to the same pan.
    Pan fry the onions until they 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 lid of the pan. Let the veggies soften.
  • After 5-7 mins, open the lid and check if the eggplant/brinjal pieces have softened.
    If so, add the red chilli powder, dhaniya / coriander powder and garam masala powder 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.
  • 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!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword eggplant wet curry with few ingredients, simple eggplant curry recipe, South Indian style aubergine curry, tasty side dish with eggplant, vankaya tomato koora

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