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

Brinjal-Tomato Curry / Vankaya-Tomato Koora

South Indian style, Simple, Quick & Easy curry with Jumbo Eggplant / Aubergine & few pantry ingredients. Recipe below has step wise pics & tips.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   CuisineIndian

Brinjal / 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 preffered. As they are quite quick, eacy to make and even more eoconomical. Try it and see then!

Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.

Health Benefits of ‘Eggplant – Tomato Curry / Vankaya – Tomato Koora’:

Brinjal / Eggplant / Aubergine, have few health benefits like, rich in fiber, potassium, Vitamin B-6, hence it lowers heart disease. It is a low carb, nutrient dense, calorie poor food. So, its great to be used int a 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.

Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.

How to serve, ‘Eggplant – Tomato Curry / Vankaya – Tomato Koora’:

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 # 1

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’:

  1. Brinjal – Green Peas Curry / Vankaya -Bataani Koora (Instant Pot, Stove Top)
  2. Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora
  3. Roasted Eggplant Stew / Vankaya Pulusu Pachadi (Air fryer, Stove Top)
  4. Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup (Air fryer, Stove Top)

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.

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 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
Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.

Step wise pics Procedure for ‘Brinjal-Tomato Curry / Vankaya-Tomato Koora’:

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’. 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. Take the lid off, add the chopped coriander leaves and give a mix.
Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.
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:

  • 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.
  • For the eggplant pieces not to turn dark in colour / oxidised when they are cut, as you cut immediately put them inot 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 upto 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.
Brinjal / Vankaya Tomato Curry. South Indian style wet vegan curry with Eggplant / Aubergine,few ingredients. side for roti, chapati, rice.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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 count 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.
    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

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

You can Pin it here, Pinterest Link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

5 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
%d bloggers like this: