Vankaya pullagura (eggplant curry)

Main Dish
2 servings
10 min
10 min
Very Easy


Number of serving: 2
Eggplants/Brinjal - 6, medium sized, quartered

Onion - 1, medium sized, roughly chopped

Tomatoes - 2, medium sized, roughly chopped

Green Chillies - 10, roughly chopped

Garlic - 4 cloves

Turmeric powder - a large pinch

Tamarind - small lemon sized ball

Salt - As per taste

For the Tempering:

Mustard Seeds - 1/4 teaspoon

Cumin Seeds - 1/4 teaspoon

Urad dal/bengal gram - 1/4 teaspoon

Curry leaves - few

Oil - 1 teaspoon


  • Add the quartered eggplants, chopped tomatoes, onion, green chillies, turmeric powder, tamarind to a pressure cooker along with 2-3 cups of water and cook for 2-3 whistles or just until the vegetables get cooked.
  • Add the salt, slightly mash the boiled ingredients using a masher or the back of a spatula.
  • Heat oil in a small pan, add mustard seeds, after they splutter, add cumin seeds, bengal gram and curry leaves, fry for 45 seconds and turn off the heat.
  • Add the tempering to the pressure cooker and let the curry simmer for 5-10 minutes.
  • Enjoy the vankaya pullagura with steamed rice or rotis.


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