Brinjal Tomato Curry is a delicious Andhra dish, flavoursome and tangy. Yummy Andhra Vankaya Tomato Fry is served as a side dish with Rice or Roti.
Brinjal, also popular as Eggplant and Aubergine is low in calories and high in water content. It is known to reduce weight and cholesterol levels. It is used to treat diabetes, hypertension and cancer.
Brinjal Tomato Curry Step By Step:
Brinjal Masala recipe is a classic vegetarian recipe of Andhra. It’s a spicy and tangy curry which goes well with white rice or chapathi.
How to make Andhra brinjal tomato curry:
To make this delicious brinjal recipe, wash and cut brinjal into about ½ inch cubes.
Chop the tomatoes, onions, green chilli and coriander leaves finely.
Heat a pan and dry roast the peanuts and sesame seeds. Cool and grind finely.
Heat about 4 tbsp of oil in a frying pan. Put in the brinjal cubes and fry till they turn slightly brown. Remove with a slotted spoon and keep aside.
Retain about ½ tbsp of oil in the frying pan. Add the chana dal, urad dal and dry red chilli. Allow to splutter. Then add the cumin, mustard seeds and curry leaves. Sauté.
Tip in the chopped onions and sauté till they turn slightly brown. Add green chilli and ginger-garlic paste and fry till the raw smell disappears.
Add the tomatoes and combine well. Sprinkle turmeric powder, coriander powder, cumin powder, red chilli powder and salt. Mix well. Cover and cook for 4-5 minutes.
Add the fried eggplant cubes and mix well. Put a lid on and cook brinjal tomato curry Andhra style for 2-3 minutes.
Remove the lid and sprinkle the peanut-sesame seeds powder. Blend brinjal masala well and remove.
Garnish with coriander leaves and serve Brinjal Tomato Curry Andhra style with Rice and dal.
Eggplant And Tomato Recipe details:
- Brinjal – 1 medium
- Tomato – 2 small
- Onion – 2 small
- Green Chilli – 1
- Curry Leaves – a few
- Coriander leaves – handful
- Oil – ½ tbsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Mustard – ¼ tsp
- Cumin seeds - ¼ tsp
- Dry red chilli - 1
- Ginger-Garlic paste – 1 tsp
- Turmeric – ½ tsp
- Red chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin seeds powder – ½ tsp
- Salt to taste
- Groundnuts – 2 tbsp
- Sesame seeds – 1 tbsp
To make Vankaya masala, cut the eggplant into small cubes. Finely chop the onions, tomatoes, green chilli and coriander leaves.
Heat a tava and roast the groundnuts and sesame seeds. Cool and grind to a powder.
Heat oil in a pan and fry the eggplant pieces to a golden brown. Drain and keep aside.
Remove excess oil from the pan and keep about ½ tbsp of oil in it. Add dry red chilli, chana dal, urad dal, cumin seeds and mustard seeds.
Once they start to splutter, add the curry leaves and chopped onions. Fry for 1-2 minutes.
Add green chilli and ginger-garlic paste and fry.
Add tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and salt. Combine well and cook covered for 4-5 minutes.
Add the fried eggplant pieces and mix well. Cover and cook for 2-3 minutes.
Sprinkle the groundnut-sesame seeds powder and mix properly. Garnish Baingan Tamatar sabji with coriander leaves and remove.
Serve Brinjal Tomato Curry with steamed rice or Roti.