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Brinjal-Tomato Curry / Vankaya-Tomato Koora

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins   Cooking Time:10 mins   CuisineIndian

Brinjals/Eggplants are rich in fiber, potassium, vitamin B-6 , hence it lowers the risk of heart disease. Its a 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).
This recipe of Brinjal/Eggplant is a gravy 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 part of your salad bowl too. And ofcourse its, Vegan and Glutenfree.

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

My Curry Collection⇒ Curry / Koora / Stir Fry

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  • Brinjal / Eggplant – 1  (large size)
  • Tomatoes – 4
  • Onions – 1 (large size)
  • Salt – 2½ teaspoons
  • Red Chilli Powder – 1½ teaspoon
  • Cooking Oil – 3 tablespoon
  • Coriander – 1 bunch / 7 to 8 twigs
  • 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


  • As shown in the pic below, gather the veggies to be used.
    Brinjal/Eggplant, Tomatoes and Onion used for this curry
  • Take the brinjal/eggplant and tomatoes,wash them thoroughly with water.
  • Peel the skin off the onions cut them into small cubes. Put aside.
  • 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.
    After tempering, onion pieces being added to the frying pan
  • Now, add the onion pieces and the ginger-garlic paste/crush (optional) to the same pan. See pic above.
  • 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. See pic below.
    Pices of Brinjal/Eggplant and tomatoes added to the pan
  • 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.
  • If required add 3-4 tablespoons of water and continue to cook them with the lid on.
  • Then, add the red chilli powder and part of chopped coriander. 
    Final result before being transferred into a serving bowl
  • Give a thorough mix and let it be on stove for 2 more mins. See pic above.
  • At this stage switch the flame off and transfer the curry into serving bowl.Done!!


  • 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.
  • Finely chopped Garlic can be added along with onion pieces (which I avoided).
  • Adjust the salt and spice as per your taste.


  • The taste of this gravy curry is spicy while the texture is soft and wet.
  • It can be used as a side for any rice,chapati or can be part of your salad bowl too.
    Curry being taken into a serving bowl

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