Brinjal Tomato Masala – Andhra Vankaya Tomato | Eggplant Tomato Masala

Vankaya Masala

Brinjal Tomato Masala is a delicious Andhra dish, flavoursome and tangy. Yummy Andhra Vankaya Tomato Fry is served as a side dish with Rice or Roti.

Brinjal Tomato Curry

Eggplant tomato recipe is a super simple baingan dish with a fantastic combination of flavours. An Indian eggplant recipe worth recreating for your family.

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, firstly wash and cut brinjal into about ½ cubes.

Also, chop the tomatoes, onions, green chilli and coriander leaves finely.

Now, heat a pan and dry roast the peanuts and sesame seeds. Then cool and grind finely.

Heat about 4 tbsp of oil in a frying pan. Then put in the brinjal cubes and fry till they turn slightly brown.
Remove the fried brinjal pieces with a slotted spoon and keep aside.

Now, retain about ½ tbsp of oil in the frying pan. Then add the chana dal, urad dal and dry red chilli. Allow to splutter. Then add the cumin, mustard seeds and curry leaves. Sauté.
Next tip in the chopped onions and sauté till they turn slightly brown.

Then, add green chilli and ginger-garlic paste and fry till the raw smell disappears.
After this 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.

Now add the fried brinjal cubes and mix well. Then put a lid on and cook for 2-3 minutes.

Remove the lid and then sprinkle the peanut-sesame seeds powder. Blend well and remove.
Finally garnish with coriander leaves.

Serve Brinjal Tomato Masala with dal-chawal or Indian bread.

If you are looking for more eggplant dishes, then do try out Eggplant with Pickle Spices

Brinjal Fry Andhra Style Recipe details below:

Brinjal Masala

Brinjal Tomato Curry is a mouth-watering combination of cubed brinjals cooked in spicy masalas with a sprinkling of peanut-sesame seeds powder. Tomato Eggplant Masala Fry Andhra recipe pairs well with rice and dal.

Course Side Dish

Cuisine Andhra

Prep Time 10

Cook Time 15

Total Time 25

Servings 3

Calories 105kcal

Author Shil

Ingredients

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

Instructions

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 with coriander leaves and remove.
Serve Brinjal Tomato Masala with steamed rice or Roti.