Eggplant Dry Curry / Vankaya Podi Koora (Air Fryer, Stove top)
VegCookBook by Praveena
Low Cals, Easy,Side Dish, South Indian Andhra Style with Eggplant / Brinjal / Aubergine & homemade simple spice powder / podi.
Main Course, Side Dish
Indian, South Indian
Frying pan (for stove-top method)
Air-Fryer for air-fryer method
(or as per taste)
Red Chilli Powder / Cayenne Powder
Curry Powder/Coconut Spice Powder
Fresh Coriander Leaves
(for Stove Top method)
(for Air Fryer method)
Ingredients For Tempering (Stove Top)
Urad Dal / Minappappu
Jeera / Cumin Seeds
Avalu / Mustard Seeds
Stove Top Method:
Put a frying pan on stove top under medium flame, add oil & heat
Add the turmeric powder & all ‘ingredients for tempering’.
Transfer all the onion pieces, stir and let them become translucent.
Now, add all the eggplant / vankaya pieces into the pan.
Add salt. Sprinkle some water, close the lid for 5 mins.
After 5 mins
gently stir. Sprinkle some water again.
Don’t replace the lid.
When the pieces soften (to your desired level), add the red chilli powder, coconut spice powder / podi / curry powder and chopped coriander leaves.
Mix everything thoroughly. When the water is evaporated completely & the curry is dry enough, switch off the stove (after 2 more mins
Transfer the curry into a serving bowl. Done!
Air Fryer Method (time:12 mins)
Spray the oil / brush oil throughout the air-fryer’s mesh. Transfer veg pieces on the air-fryer mesh. Add salt & turmeric powder. Give a mix.
Add the salt and turmeric powder
Give a mix, cook for 10 mins, at 200ºC / 390
Pause, add the red chilli powder, coconut spice powder / curry powder.
Give a thorough mix
Give oil spray throughout the entire veg.
Cook for more 2 to 3 mins, at 200ºC
Stop & garnish with chopped fresh coriander. Done!
Please see the MAIN POST for step wise pics & tips!!
air fried eggplant curry, tasty side dish with eggplant