Eggplant – Tomato Curry / Vankaya – Tomato Koora

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:

Click to Expand / Collapse

1. Health Benefits of ‘Eggplant Tomato Indian Curry / Vankaya Tomato Koora / Brinjal Bhaji’:
2. How to serve, ‘Aubergine Tomato Vegan Curry / Vankaya Tomato Kura’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Eggplant Tomato Vegan Indian Curry / Vankaya Tomato Koora / South Indian Baingan Bhaji’:
5. Tips & Storage:
6. Result:
7. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
8. Recipe Card & Print:

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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 gm of carbohydrates.

Tomatoes are an excellent source of Vitamin C and K. Being a water vegetable / fruit, tomatoes are generally low in cal. 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⇒ 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’:

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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’:

Gather the veggies to be used. Wash the eggplant and tomatoes. Peel the skin off the onions.

Cut all of them into small cubes. Put the eggplant pieces in a bowl filled with water.

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’.

Sauté 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. 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!!

Tips & Storage:

• 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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