Vankaya Gasagasalu kura recipe, how to make Andhra Brinjal poppy seeds curry

Another finger smacking delicious brinjal curry from ANDHRA Cuisine namely vankaya gasagasalu kura.

vankaya is brinjal in english or vanga in marathi and baingan in hindi.

gasagasalu means poppy seeds in english and khas khas in hindi or marathi.

This curry comes from andhra and as you all know andhra is famous for its spicy curries, this is one among them



An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes .The main ingredient being poppy seeds which lend the dish its body and a subtle sweet flavor.

This curry has a base of poppy seeds for it thickness and creaminess. I loved the taste of sweet, spicy and sour all in one. Loved it. This pairs beautifully well with rice or hot rotis. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and spicy flavors.

I had tasted this couple of times during my stay in hyderabad in most of the hotels. thought of replicating at home and end result was yummy.




So after andhra style brinjal fry (vankaya vepudu) and  stuffed brinjal ( gutti vankaya kura) ,next one is Vankaya Gasagasalu kura recipe.

Vankaya gasagasala Kura is a quick version of gutti vankaya curry which does not need much of preparation. Only poppy seeds need to be ground to a smooth paste and that’s it, you can have this wonderful tasting curry




certainly a memorable vegetarian delight that will completely sweep you of your feet.
Choose fresh, small and young or tender brinjals that do not have seeds in them. Large eggplants will not yield a good taste to this curry.


Ingredients:

1/4 kg purple brinjals, wash and slice
2 1/2 tbsps oil (you can add another 1/2 tbsp if required)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
2 tsp red chilli pwd + 1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp methi/fenugreek seeds
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds,
1 1/2 tbsps jaggery or sugar (adjust)
lemon sized tamarind, extract pulp
salt to taste

Method:

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 Dry roast poppy seeds and fenugreek seeds in a pan till it turns golden, add them in blender along with chilli, coriander, turmeric and cumin powder. Add some water and make it into a smooth puree.
3.In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they splutter, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
4 Now add in the ground masala and cook them for couple of mins. Add in tamarind pulp, some water, salt and jaggery. Mix well and bring it to boil.

5 Add in fried brinjal, cook it on low heat for 10 mins till the brinjal is cooked and curry is done and becomes thick.Keep checking in between and stir fry to ensure it does not stick to the pan. . It could take approx 10 to 15 mts to turn into a thick gravy. Turn off heat.
6 Serve with rice or roti.


Tips
This Gravy goes well with Hot Rice,Mild Pulao's, chapathi and Roti's.
Choose fresh, small and young or tender brinjals that do not have seeds in them
Cook till brinjals are soft and comes in the form of gravy consistency