Dry VegIndianVeg Curries

Brinjal Masala Vegetable | Vankaya Masala Kura


Brinjal – ¼ kg., with slit down the centre
Onions – 3 roughly chopped
Salt to taste
Tamarind pulp – 5 tbsp.( a small of tamarind soaked in water and pulp obtained)

To grind

Red chillies – 2
Cumin – 1 tsp.
Mustard seeds –  1 tsp.
Split urad dal –  1 tsp.
Sesame seeds –  3 tbsp.
Oil – 2 tbsp.


  1. Take a pan, add oil and the red chillies, cumin, mustard, split urad dal and sesame seeds. Fry for a minute. Remove and grind together.
  2. In another pan, add oil and fry the chopped onions. Add it to the other mix in the grinder and give it a whir again, till fully blended. Keep this masala mix aside.
  3. Take a kadai, add oil and put the slit brinjals to slow cook. Once they are semi-done and have changed colour, add salt and tamarind pulp. Cook till soft.
  4. Once the brinjals are done, remove them on a plate and let them cool for a minute or two. Stuff the previously done masala mix into their centre and fry them on a low flame for a few minutes till done.

You can try out my other masala curries too. These are easy to make and pair well with rice.

a. Drumstick Tomato Masala
b. Tendli/Tindora Curry
c. Artikaya Masala Kura
d. Kakarkaya Masala Dry Veg
e. Potals Masala Curry
f. Beerakaya Ullikaram
g. Barbati or Yard Long Beans Onion Masala

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