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Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry

Print version of Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry
Vankaya Gasagasala Kura

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors. A memorable vegetarian delight that will completely floor you.

Vankaya Gasagasala Kura Recipe

Prep & Cooking: 45-50 mts

Serves: 4-5

Cuisine: Andhra

.

Ingredients:

1/4 kg purple brinjals, wash and slice

1 1/2 tbsps oil (you can add another 1/2 tbsp if required)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

pinch of roasted methi/fenugreek/menthi pwd

pinch of roasted cumin pwd

3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste

1 1/2 tbsps jaggery or sugar (adjust)

very small lemon sized tamarind, extract pulp

salt to taste

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame till the gravy turns thick. It could take approx 25 to 40 mts to turn into a thick gravy. Turn off heat.
5 Serve with rice or roti.

Eggplant Poppy Seeds Curry

Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry Recipe

Prep time: 10 min
Cook time: 40 min
Yield: 5
Main Ingredients: eggplant poppy seeds jaggery

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors.

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By • Aug 10th, 2010 • Category: All Recipes, Andhra Recipes, Featured Recipes, Indian Curry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • Priya

    Hi Sailu,
    This dish looks mouth watering. I will def try it. I love cooking and trying new things. it’s been a while that kids zone is updated. Lookin forward for more new dishes.
    Thanks Again for ur time and patience

  • Priya

    Sailu,
    How did u get that thick gravy? I don’t see onions or tomatoes. Only few spoons of powders and tamarind extract. I like to cook in thick consistency that you got.

    Please let me know.

    Priya

    • http://sailusfood.com Sailu

      Its the roasted and ground poppy seeds/khus khus which gives the thick gravy to the dish.

  • Nivedita

    Thanks a lot Sailu!!!
    I am addicted to your blog. There is so much to learn.
    Will try this one soon.

  • http://kalyanikitchen.blogspot.com/ Kalyani

    Wow the curry looks so yummy ……

  • http://mykitchentreasures.blogspot.com/ Happy Cook

    Here we get the huge purple aubergines, if i see the small ones in my next visit to an asian store i am sure gonna buy these and try this dish. Looks so so good that i am really drooling here.

  • http://superyummyrecipes.com satya

    Hi Sailu,
    This vankaya kura looks awesome, love that beautiful color of the gravy …never tried with gasagasalu …my family is big fan of vankaya, i will surely try this …thanks for sharing

    Satya

  • http://fooddamaka.blogspot.com/ pavani

    its awesome n delicious i want to have whole bowl..

  • http://mysoorean.blogspot.com Vani

    That looks amazing, Sailu! Never had this combi. Have bookmarked.

  • Gauri

    Sailu,

    Can I use the big eggplants (the one which we use for baigan bharta) for this curry.

    Thank you,
    Gauri

    • http://sailusfood.com Sailu

      The small purple eggplants work best. Having said that you could try with the large ones too. Do leave your feedback if you try with the large eggplants.

      • Gauri

        Hi Sailu,

        I tried this curry with a large eggplant. It tasted very good but I did not get the thick curry consistency as yours. I used the same measurements you have mentioned. My guess is that the eggplant quantity was more than the gravy. Will try again as the curry tastes amazing.

        Thanks,
        Gauri

  • http://paaka-shaale.blogspot.com Nishi

    Oh god!!! I’m already floored by the curry. I can imagine what it would taste like. Will try the next time. Thanks Sailu. :)

  • http://gaurigharpure.blogspot.com Gauri Gharpure

    this is delicious! i tried your mutton recipe with poppy seeds (tht’s how i cooked mutton for the first time!) and so i am certain this would be just as good.. my father would love it

  • smitha

    OMG Sailu, I am drooling..I wish I could just take that katori from the screen. I dont get poppy seeds here, is there anything else I can substitute it with and make this curry ?

    • http://sailusfood.com Sailu

      The main ingredient is poppy seeds, Smitha. :)

  • Foodaddict

    Oh Sailu….this looks awesome!!!!!!! You inspire me and I am sure thousands of others…
    Your Chat items this summer was a mega hit as I tried loads of them…Could you possibly share some ideas of Meal ideas…it would be really useful if you could suggest the combination of dishes for a complete meal when we invite guests over…Many thanks and please keep blogging as my day doesnt end without having a sneak peek at your website!

  • http://Kavya'sKitchen KavyaNaimish

    Delicious Gravy…I’m a big fan of Brinjal….will try this

  • http://sinfullyspicy.wordpress.com Tanvi

    Hi Sailu,
    First time visit to your website.I just wanna dig into that gravy!
    yummy!

  • http://www.foodfor7stagesoflife.com Food for 7 Stages of Life

    I am off to the grocery store. Can’t wait to try this. *Drooling***

  • Tina

    Hi Sailu,

    Am planning to try this dish now.. Hope it turns out to be as good as the chetinnad chicken which is a fav in the house :) .. By the way, you mentioned jaggery twice with two different measurements.. Is that a repeat or did you type in jaggery instead of another ingredient?

    Thank you,
    Tina

    • http://sailusfood.com Sailu

      Have updated the recipe. Thanks for pointing out, Tina.

  • http://sanjus-everydayliving.blogspot.com/ Gayathri

    very good recipe.I am going to try it.

  • sramanu

    Hello Ms.Sailu, mee vantalu chala baguntayi. pachi venna (pala meegada chilikithe vache plain fresh venna) ela cheyalo cheppagalara? US lo dorike palatho meegada kattatam ledu. maa abbaiki nalugu lo venna kalipithe skin chala chakkaga untundi. ikkada alanti product edanna meeku teliste cheppandi.

    thanks,
    sramanu

  • Radha

    It looks awesome. I visit this blog whenever I want to try something new. I think you are a big fan of “Vankaya”. “Sorakaya” recipes are very few in this blog. Adding more “Sorakaya” recipes would definitely help “sorakaya” lovers like me.

  • http://parentinginfantsandtoddlers.com sangeeta

    Hi Sailu,

    I must say that I check your blog almost daily, though this is my first comment. I really really like your recipes a lot:)

    Just had a small question for you. Every time I use poppy seeds in any recipe, they leave a bit of raw smell ( in spite of roasting). How to avoid this smell? Please let me know

    • http://sailusfood.com Sailu

      Fresh poppy seeds when roasted have a wonderful aroma and taste good too unlike old stock poppy seeds. Buy fresh poppy seeds and try this recipe. You should not have any problem.

  • rog

    Hi,

    This sounds lovely – I’m going to cook it tonight
    (4x quantities because we’re greedy and have
    two large aubergines to use up!)

    Just two questions:
    Do you use white poppy seeds, or the dark ones?

    When you say “a very small lemon sized ball
    of tamarind”, I have difficulty knowing just how
    much you’re talking about. How many tablespoons of pulp do
    you end up with? Alternatively how much weight of tamarind
    are we talking?

    Thanks for your mouth-watering blog.

    • http://sailusfood.com Sailu

      Use white poppy seeds. I usually eyeball the ingredients. For 2 large aubergines, I’d suggest you use 2 1/2 tbsps of fresh tamarind paste. I am not sure about store bought tamarind paste so I really can’t give you exact measurements. What you could do is, while the tamarind-poppy seeds-jaggery base is cooking, taste the liquid. Adjust the ingredients according to your taste. Add more tamarind for a tangier flavor.

      For 2 large aubergines, use about 4 1/2 tbsps of poppy seeds, 2 1/2 to 3 tbsps tamarind paste and at least 2 1/2 to 3 tbsps of jaggery or sugar. Use about 4 to 4 1/2 cups of water.

      Alternately, you can grill the aubergines in the oven till soft. We are not looking for a crisp and golden browne aubergine slice. It just has to turn soft with a light brown tinge.

      • rog

        Oh, that’s really interesting. I was just going to multiply
        all the ingredients by four, to match with the 4x weight
        of aubergine. I never know when that is
        appropriate – would you multiply up all the spices too?

        For tamarind, I usually use “wet” tamarind (East End brand) which
        still has all the seeds in and has the same flavour as the
        regular tamarind block, but is much easier to paste. I’m
        not keen on the jars of concentrated paste – I don’t think
        the flavour is as good.

        As it happened things got too late last night and we just
        had a pizza, so I’m gonna make it tonight instead…

        Thanks for your very helpful response!

        • http://sailusfood.com Sailu

          Your most welcome! For spices: Use 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp ginger garlic paste, 1 tbsp coriander pwd, 1 tbsp red chilli pwd,1/2 tsp cumin pwd and 1/2 tsp roasted methi pwd.

          • rog

            Fascinating… some things multiplied by 2 and others by 3 e.g. double cumin but triple coriander.

            Is there a rule of thumb here, or are these amounts just from your experience with this particular recipe?

            As lover of indian food who has learned everything from books only, I find this kind of thing fascinating, and this is really useful to me, thanks.

            • http://sailusfood.com Sailu

              Its basically from experience and not a rule of thumb. You need not double/triple the seasoning ingredients as much as you would the spice powders. If you doubled a recipe, you would increase the amount of salt and chili powder accordingly, similarly with spice powders.

  • meena

    how to grind small amount of poppy seed ,any suggestion ?

    • http://sailusfood.com Sailu

      I use a small blender jar to grind small amounts of masala/paste. Soak the roasted poppy seeds in little water and grind to a fine paste.

      • Indu

        I have Kenstar mixie but to grind poppy seeds in the smallest jar is challenging.

        can you say what small blender jar is?

        • http://sailusfood.com Sailu

          I use Sumeet small blender jar and it works fine.

  • Mathurambika

    Hi Sailu,

    I tried this recipe. WOW!!!!! It came out so well. Had with rice and paapad. It tasted so yummy….

    I really really loved it…. :)

  • http://www.anubhavati.wordpress.com Shoba Shrinivasan

    Hi Sailu,

    This dish looks yum. My friend made the same subzi only she made it with green peppers!!! Shall try it soon and let you know…

    Shobha

  • Ranji

    I tried this today. we all loved it. Thanks

  • Pingback: August 15 « Mylacat

  • sandhya

    I would add a small twist to this recipe.Chop an onion and carmelize it and grind it to paste and add to the gravy. It gives a nice body to it. Again SAILU thank you for all those wonderful recipes and suggestions.

  • http://sarasid.blogspot.com sara

    What an innovative recipe with eggplants…I mostly do bhartha or baingan-aalu, but this looks so delicious..thanks Sailu!!

  • Aruna

    wow yummmy !!!

    I have to make it this weekend.
    :( it does not look like 1.5 TSP of oil though.
    These curries take a lot of oil :(

    • http://sailusfood.com Sailu

      Well, poppy seeds like sesame seeds when cooked in the gravy yield oil so while cooking add less oil than required.

  • Ron

    I tried this recipe last night. I didn’t realize white poppy seeds existed, so I made mine with the darker, bluish-grey ones that are normally in lemon poppy seed cake. My gravy came out a very unappetizing dark purple color. It still tasted good, but next time I will find white poppy seeds!

    Thank you for the recipe!

  • sarita

    Hi Sailu

    Hope you and Nehal are well.

    A question on poppy seeds.
    Sometimes recipes say – soak poppy seeds in water and grind to paste.
    I find this impossible as the quantity is few teaspoons. How can you do this in a mixer
    Do you have to grind larger quantities
    I find it easier to dry grind without soaking
    Thanks for your help

    Isn’t september Nehals birthday. My son just turned 9

    • http://sailusfood.com Sailu

      Yes, its difficult to grind few tsps of poppy seeds. Yes, you can dry roast poppy seeds and make a fine powder. That’s absolutely fine. Belated b’day wishes to your son. :) Nehal turned 8 in August.

  • Aparna

    Hi Sailu,
    The picture is downright mouth watering!!!!. And i am not really brinjal lover. Iwas wondering if there is a substitute vegetable for this dish.
    I would really love to try this as soon as possible.

    Thank You

    • http://sailusfood.com Sailu

      You can use Capsicum.

  • Aarthi

    Hi Sailu,
    The site is amazing. I have a question. I do not like brinjals. Is there any other vegetable I can use?

    • http://sailusfood.com Sailu

      You can use eggs.

  • Jini

    Hello

    Tried this recipe today. The curry was tasty but didn’t get the consistency shown in the picture. Was I supposed to fry the khus khus paste before adding the water? Also when u say roast am I to fry the khus khus till brown?.. Thanks in advance

    • http://sailusfood.com Sailu

      Dry roast khus khus till lightly brown. Maybe you can increase the quantity of khus khus the next time you prepare.

  • http://butkintuparantu.com Ketchup Girl

    woooowww! i wanna make this today…but have only one big brinjal…can i use that and still get the same results?

    • http://sailusfood.com Sailu

      Yes, you can make with one large brinjal.

  • sri

    hi
    sailu i tried the curry it was really gud,but the look of urs was really mouth watering,thanks for the recepie.

  • Charmi

    Sailuji, Poppy seeds are banned in the UAE. Is there any other substitute?

    • http://sailusfood.com Sailu

      This recipe should be tried only with poppy seeds. But you can substitute with magaz (melon seeds).

  • http://www.neivedyam.com Sharmi

    Dear Sailu, Posted this curry in my blog but not as good as yours:(

  • priya

    can you tell me the count of brinjals plss..?

    • http://sailusfood.com Sailu

      You can use about 12 small brinjals for 4 medium size ones.

  • Lavina

    Hi

    Accidently i visited your website, found very authentic receipes.today i tried this receipe but i could not grind 3 tsp poppyseeds to a fine paste i have very big US blender, then i grinded 1/2 onion to a fine paste..somehow i could make curry thick..i will try some more receipes from your website hope it will turn out good

  • Divya

    Dish looks awesome.. Ysday i tried it everyone in my family liked it.. Gr8888888888

  • SI

    Hi, is tamarind paste a must. Is it ok to cook wihtout tamarind?

    Thanks

    • http://sailusfood.com Sailu

      Tamarind is an integral part of the recipe. But you can try it without tamarind too.

  • Vyjayanthi

    want to try this recipe today…

  • Sandhya

    Nice blog & gr8 recipes.. I have been to your blog many times and wanted to try a few things & I started with this recipe..I made this yesterday & the taste was no doubt wonderful. Well but I never got the thick conssistency like urs had though I added 4 tblsp poppy seeds & little cashew & almond , yet I somehow did not get the texture & thickness like yours. Is there anything else you add ? I would love to make it regularly even with the outcome that I got..it tastes very good
    Thanks

    • http://sailusfood.com Sailu

      I fail to understand why you didn’t get the same texture as reflected in the image above. If you followed the recipe to the T, you should be able to. Maybe you should cook the curry for a longer period allowing it to thicken and then add the brinjals.

  • nepoleon

    sailu garu, greetings to you. thank you very much for the receipes you’ve posted. I liked very much. sailu garu, I am a bachelor and live alone in Delhi and I cook myself, coz i dont have the habit of eating outside. But I need some help from you. I grinded poppy seeds+coconut and stored in a container in the fridge. but after one week I found fungus formed on it despite being cold-storaged. Can you please tell me what should I do to prevent fungus forming. I would like to tell you, that I cook only for two serves and not allow for the next day. pleze help me. thank you. nepo

    • http://sailusfood.com Sailu

      You need to freeze it in the freezer compartment of the fridge. It should stay good for a week atleast.

      • nepoleon

        sailu garu, thanq v much for your suggestion so promptly. I will try it today itself and get back to you abt the results. btw,my best wishes to you and your family. thank you once again. nepo

  • Nivi Rajj

    Sailuu ure a gift frm godd ..!! Ths blog is awesomee …!! I made da sandwich,it went okay … This is reallllyy helpingg me n my frns a Lott!!! <3

  • Roro

    I tried this recipe but when i bought polly seeds i got the dark seeds..so when roasted and ground the sauce became dark in colour. should i not use the dark coloured poppy seeds

    • Anonymous

      You have to use white poppy seeds and not the dark ones.

  • Roro

    I tried this recipe but when i bought polly seeds i got the dark seeds..so when roasted and ground the sauce became dark in colour. should i not use the dark coloured poppy seeds

  • dma

    This looks really good. I was wondering if its a traditional recipe and tried searching for it; I found this:
    http://telugusinma4.blogspot.com/2010/09/vankaya-gasagasala-kura.html
    Looks like its copied from your site without credit.

  • dma

    This looks really good. I was wondering if its a traditional recipe and tried searching for it; I found this:
    http://telugusinma4.blogspot.com/2010/09/vankaya-gasagasala-kura.html
    Looks like its copied from your site without credit.

    • Anonymous

      Thanks for informing me. They have not taken my permission,

    • Anonymous

      Thanks for informing me. They have not taken my permission,

    • Anonymous

      Thanks for informing me. They have not taken my permission,

  • dma

    This looks really good. I was wondering if its a traditional recipe and tried searching for it; I found this:
    http://telugusinma4.blogspot.com/2010/09/vankaya-gasagasala-kura.html
    Looks like its copied from your site without credit.

  • Pingback: Baby Eggplant In Poppy Seed Sauce | The Steaming Pot

  • suriyakumarp

    great recipe, love the taste! :-)

  • http://www.facebook.com/profile.php?id=100004035151157 Jasmeet Kaur

    This blog is awesomee …!! with such a delicious recipes!!!

  • http://www.facebook.com/profile.php?id=100004035151157 Jasmeet Kaur

    This blog is awesomee …!! with such a delicious recipes!!!

  • Priya

    great recipes…i cooked this recipes and this is really amazing…

  • Priya

    great recipes…i cooked this recipes and this is really amazing…

  • DV

    Hi Sailu.

    All your recps are great… Looking at the picture i tried this yesterday .. But did not turned out as the picture. or anywhere close..to it.. Are we missing any ingredients in the recp???

  • DV

    Hi Sailu.

    All your recps are great… Looking at the picture i tried this yesterday .. But did not turned out as the picture. or anywhere close..to it.. Are we missing any ingredients in the recp???

    • Nik Patel

      I agree here with DV.. in fact, most of recipes having same issue…

      • Kelly

        I agree…Sailu are we missing any ingredient?

        • Dsheehna95

          The trick is to add more of oil, coriander powder and tamarind paste (of course in the right proportion) which renders that rich gravy look. This recipe comes somewhat close to the vankaya pulusu(Andhra) or brinjal kuzhambu(Tamilnadu). So its my suggestion to try this.

          • M.G

            Tried this tonight for dinner. Skipped the initial eggplant roasting step. Tossed and roasted the eggplant along with rest of the spices. Came out awesome. Initially the gravy was watery, but slow cooking helped to bring the final gravy to the right consistency. Mine looked almost identical to the picture.

  • Guest

    Dear Sailu,

    What is the alternative for poppy seeds?

    • http://sailusfood.com/ Sailu | Indian Food

      You can use Magaz aka melon seeds.

  • Yuma

    The picture is for a recipe called Baingan Bharta.

  • Noni_2k2

    Maybe some onion would give it a better texture to those who are finding the curry too watery?

  • Dsheehan95

    Good recipe, Very well presented. Thanks!