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Vankaya Ulli Masala Recipe

You will thoroughly enjoy Brinjal Onion Masala - soft, tenderand cooked to perfection in a delicious onion masala. Sweet and fresheggplants, fried a golden brown and sautéed with curry leaves, chillies,ginger-garlic, and simmered in a tangy onion-tamarind-garam masala mixture, is sogood. Have Spicy Eggplant Masala Fry servedover steaming hot rice or with Indian flatbread.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Andhra
Servings: 4
Calories: 92kcal
Author: Shil

Ingredients

Fry:

  • 2 cups Brinjal, cut lengthwise
  • ¼ tsp Salt
  • 2 tbsp Oil

Roast and Grind:

  • ½ cup Onion, sliced
  • 1 inch Cinnamon stick
  • 1 tsp Shah jeera
  • 2 Cardamom
  • 4 Cloves
  • 1 tsp Tamarind paste
  • 1 tsp Oil

Seasoning:

  • ¼ tsp Mustard seeds
  • 2 sprigs Curry leaves
  • ½ tsp Ginger garlic paste
  • 2 Green chillies, slit
  • tsp Turmeric powder
  • tsp Red chilli powder
  • ¼ tsp Coriander powder
  • 1 tbsp Coriander leaves
  • ¼ tsp Salt

Instructions

  • 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 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.