Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe by Archana’s Kitchen

Amanda M. Rye

  • To get started building the Andhra Design Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until finally it begins to change the colour. 

  • Clear away from pan instantly and allow it neat. Dry roast methi seeds much too and take out from flame.

  • Into a blender increase poppy seeds, methi seeds with 1/4 cup h2o and blend into a paste.

  • Clean and pat dry the brinjals. Take out the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes right up until it is roasted and cooked. Get rid of the fried brinjal and hold apart.

  • Into the identical pan, incorporate minor a lot more oil if the pan turns dry, add the mustard seeds, cumin seeds and let it to crackle.

  • Then insert the poppy seed masala paste, turmeric powder, pink chilli powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup drinking water, salt to flavor and jaggery, convey the Gasagasala Kura mixture to boil.

  • Enable it continue on to simmer on medium flame for 5 to 7 minutes. Soon after 5 minutes increase fried brinjal and prepare dinner for 5 to 8 minutes. Test the salt and seasonings and adjust to style in accordance. 

  • Switch off the warmth and transfer the Vankaya Gasagasala Kura to a serving bowl

  • Serve Andhra Model Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  alongside with Andhra Design Palakaru Vepadu and Tawa Paratha for a weekday food.

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