Brinjal Curry Andhra Style

If you’re looking for a spicy, flavorful, and authentic South Indian dish, brinjal curry Andhra style is a must-try! Known as Vankaya Bajji Curry in Telugu, this dish is a classic in Andhra households. It is beloved for its tangy, smoky, and spicy flavors. The curry is made by cooking tender brinjals (eggplants) with green chilies, tomatoes, tamarind, and a tempering of spices that gives it an irresistible aroma. Whether paired with hot steamed rice or chapati, this dish will surely become a favorite in your kitchen.

In this article, we will walk you through the step-by-step process of preparing authentic Vankaya Bajji Curry.  This one type procedure and easy making along with useful cooking tips, FAQs, and some insights into other popular Let’s dive in.

What is Vankaya Bajji Curry?

Vankaya Bajji Curry is a traditional brinjal curry from Andhra Pradesh. The word vankaya means brinjal (eggplant), and bajji refers to mashed or pulped brinjal. This Andhra-style dish is prepared by cooking small-sized brinjals with spices, tamarind, and green chilies. Unlike typical dry brinjal curries, this version has a semi-mashed consistency, enhancing the curry’s flavor and texture.

 Ingredients Required for Brinjal Curry Andhra Style

To prepare Vankaya Bajji Curry, you will need the following ingredients:

– 1 kg small-sized brinjals (cut and soaked in salt water)

– 1 big onion (chopped)

– 2 medium-sized tomatoes (chopped)

– 10-15 green chilies (adjust based on your spice preference)

– 2 red chillies

– A handful of curry leaves

– Fresh coriander leaves (for garnish)

– 6-7 white lentils

– 1 tsp mustard seeds

– 1 tsp black gram (urad dal)

– 1 tsp coriander seeds

– 1 tsp fenugreek seeds

– 1 tsp black salt

– 1 tsp turmeric powder

– Tamarind juice (adjust to taste)

– 2 tsp cooking oil

– 5-6 garlic cloves

– Asafoetida (optional)

 Step-by-Step Recipe for Brinjal Curry Andhra Style

1. Prepare the Brinjals:

Start by cutting the small brinjals and soaking them in salt water. It prevents them from turning brown and also removes any bitterness. Cut the tomatoes and green chilies into medium-sized pieces.

2. Cook the Brinjals:

Place a large vessel on the stove and add half a glass of water. Add 1 tsp black salt, chopped brinjals, green chilies, and tomatoes. Add turmeric powder and mix everything well. Cover the vessel and cook on a medium flame for 5 minutes. Stir occasionally to ensure even cooking.

3. Add Tamarind Juice:

Once the brinjals are half-cooked, add tamarind juice to enhance the tanginess. If the curry looks dry, add a little water. Cover and cook for 2 minutes until the brinjals become soft and fully cooked.

4. Mash the Brinjals:

Turn off the stove and mash the cooked brinjals using a ladle or masher. The consistency should be semi-pulpy, with some visible brinjal pieces.

5. Prepare the Tempering:

Heat a pan and add 2 tsp of oil. Once the oil is hot, add mustard, black gram, coriander, and fenugreek seeds. Add garlic cloves, red chilies, and curry leaves. Sauté until the garlic turns golden and the spices release their aroma.

6. Add Tempering to the Curry:

Pour the tempering over the mashed brinjal curry. Add a pinch of asafoetida and mix everything well. Let it simmer on low flame for two more minutes to allow the flavors to blend.

7. Final Touch:

Add freshly chopped coriander leaves, mix well, and turn off the flame. Your delicious Vankaya Bajji Curry is now ready to be served!

Serving Suggestions

This brinjal curry Andhra style pairs beautifully with steamed rice and a dollop of ghee. It can also be served with chapati or roti or as a dosa side dish. To complete your meal, consider adding majjiga pulusu. This popular Andhra-style buttermilk-based curry is light, tangy, and refreshing.

Also read Preparing Pudina Chutney with Coconut: A Simple Recipe

 FAQs about Brinjal Curry Andhra Style (Vankaya Bajji Curry)

1. Can I use large brinjals instead of small ones?

Yes, you can use large brinjals, but small brinjals have a better texture and flavor for this curry. If using large brinjals, cut them into smaller pieces.

2. Is tamarind juice necessary for this recipe?

Tamarind juice is essential for authentic Andhra-style flavor, as it adds tanginess. However, you can substitute it with lemon juice if tamarind is unavailable.

3. Can I make this curry less spicy?

Certainly! Reduce the number of green and red chilies to make the curry milder.

4. How do I store leftover brinjal curry?

Store the curry in an airtight container and refrigerate it. It will stay fresh for up to 2 days—reheat before serving.

5. What other dishes go well with brinjal curry?

Vankaya Bajji Curry pairs well with majjiga pulusu, sambar, or rasam. You can also enjoy it with curd rice for a comforting meal.

Conclusion

Brinjal curry Andhra style (Vankaya Bajji Curry) is a delightful dish that captures the essence of Andhra cuisine. With its unique blend of spices, tangy tamarind, and soft, mashed brinjals, this curry is a true comfort food. Whether you’re a fan of spicy curries or looking to explore traditional South Indian recipes, this dish will not disappoint.

Try this flavorful recipe today and bring the taste of Andhra Pradesh to your dining table. Don’t forget to pair it with majjiga pulusu for an authentic Andhra meal. Happy cooking.