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Eggplant Tomato Indian Curry / Vegan Aubergine 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)
  • 1 count Onions (large 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