Vankaya Ulli Masala Andhra style is a simple brinjal recipe with oodles of flavour and a spicy kick to make your taste buds come alive. Nothing beats the delicious taste of fresh juicy eggplant, bursting with life.
I love brinjal dishes, and this vankaya recipe is no exception. Roasted eggplant slices simmered in a tangy onion masala, with Indian spices enhancing its flavour, is a tempting side dish.
Eggplant is low-calorie, low-fat, high-fiber and is excellent for your health.
Vankaya Ulli Masala Recipe:
Vankaya Ulli Masala is my all-time favourite brinjal recipe. I am a big eggplant fan and this eggplant dish makes my world go round! Brinjal Onion Masala cooked Andhra style yields just the right amount of yum.
How to make Andhra Vankaya Ulli Masala:
To make Vankaya masala kura, wash and cut the brinjals length wise into about 1 ½ to 2 inch pieces and keep immersed in water.
Heat 1 tsp oil in a pan. Fry whole garam masala and onions for 3-4 minutes on low medium heat.
Cool and grind to paste along with tamarind paste, adding a little water if needed.
In the same pan, add 2tbsp oil and add the brinjals with a little salt. Fry the brinjals in 2 batches, till they turn a light golden colour. Remove with a slotted spoon and keep aside.
To the same pan add mustard seeds, curry leaves and green chillies. Once the mustard seeds pop, add the ginger garlic paste and fry for 1-2 minutes.
Add the ground masala and fry till the raw smell disappears – about 10 minutes.
Sprinkle salt, turmeric, red chilli powder and coriander powder. Combine well.
Return the fried eggplant to the pan, lower the heat, and mix well.
Cover and cook for 4-5 minutes, gently stirring in-between to let the flavours meld.
Garnish with coriander leaves and remove.
Serve Vankaya Ulli Masala with hot white rice or roti.
Brinjal Onion Masala Recipe details below:
- Brinjal – 2 cups, cut lengthwise
- Salt -1/4 tsp
- Oil – 2 tbsp
- Onion – ½ cup, sliced
- Cinnamon – 1 inch stick
- Shah jeera – 1 tsp
- Cardamom – 2
- Cloves – 4
- Tamarind paste – 1 tsp
- Oil – 1 tsp
- Mustard seeds – ¼ tsp
- Curry leaves – 2 sprigs
- Ginger garlic paste – ½ tsp
- Green chillies – 2, slit
- Turmeric powder – ⅛ tsp
- Red chilli powder – ⅛ tsp
- Coriander powder – ¼ tsp
- Coriander leaves – 1 tbsp
- Salt – ¼ tsp
- To make masala vankaya kura, cut the brinjals into long pieces and immerse them in water.
- Heat oil in a wok and saute cinnamon, cardamom, cloves, Shah jeera and sliced onions till a nice aroma arises and the onions turn a soft brown,
- Cool and transfer the roasted ingredient to a mixie jar. Add tamarind paste and grind to a smooth paste.
- Heat 2 tbsp oil in the pan and shallow fry the brinjal slices with a pinch of salt till they start to brown, flipping them over frequently so that they brown uniformly. Remove with a slotted spoon and set aside.
- To the same pan add mustard seeds, green chillies and curry leaves. Sauté for ½ minute and add ginger-garlic paste. Fry for a minute and add the ground onion masala. Fry on low medium heat till the oil starts to ooze from the sides.
- Add turmeric powder, red chilli powder, coriander powder and salt. Combine well.
- Toss in the shallow fried brinjals and mix gently with the masala paste.
- Cover with a lid and cook vankaya ulli masala on low medium heat for 4-5 minutes, stirring occasionally. Remove from heat and sprinkle coriander leaves.
- Serve Brinjal Onion Masala with white rice or roti.