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

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.