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

  • Prep time:
  • Cook time:
  • Serves: 5

Main Ingredients:

  1. eggplant
  2. poppy seeds
  3. jaggery

By

Published:


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.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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114 Responses

  1. Priya says:

    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

  2. Priya says:

    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

  3. Nivedita says:

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

  4. Kalyani says:

    Wow the curry looks so yummy ……

  5. Happy Cook says:

    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.

  6. satya says:

    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

  7. pavani says:

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

  8. Vani says:

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

  9. Gauri says:

    Sailu,

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

    Thank you,
    Gauri

    • Sailu says:

      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 says:

        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

  10. Nishi says:

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

  11. 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

  12. smitha says:

    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 ?

  13. Foodaddict says:

    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!

  14. KavyaNaimish says:

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

  15. Tanvi says:

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

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

  17. Tina says:

    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

  18. Gayathri says:

    very good recipe.I am going to try it.

  19. sramanu says:

    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

  20. Radha says:

    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.

  21. sangeeta says:

    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

    • Sailu says:

      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.

  22. rog says:

    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.

    • Sailu says:

      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 says:

        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!

        • Sailu says:

          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 says:

            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.

            • Sailu says:

              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.

  23. meena says:

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

  24. Mathurambika says:

    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…. :)

  25. 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

  26. Ranji says:

    I tried this today. we all loved it. Thanks

  27. sandhya says:

    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.

  28. sara says:

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

  29. Aruna says:

    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 :(

  30. Ron says:

    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!

  31. sarita says:

    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

    • Sailu says:

      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.

  32. Aparna says:

    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

  33. Aarthi says:

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

  34. Jini says:

    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

  35. Ketchup Girl says:

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

  36. sri says:

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

  37. Charmi says:

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

  38. Sharmi says:

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

  39. priya says:

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

  40. Lavina says:

    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

  41. Divya says:

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

  42. SI says:

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

    Thanks

  43. Vyjayanthi says:

    want to try this recipe today…

  44. Sandhya says:

    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

    • Sailu says:

      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.

  45. nepoleon says:

    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

    • Sailu says:

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

      • nepoleon says:

        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

  46. Nivi Rajj says:

    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

  47. Roro says:

    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

  48. Roro says:

    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

  49. dma says:

    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.

  50. dma says:

    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.

  51. dma says:

    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.

  52. suriyakumarp says:

    great recipe, love the taste! :-)

  53. Jasmeet Kaur says:

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

  54. Jasmeet Kaur says:

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

  55. Priya says:

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

  56. Priya says:

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

  57. DV says:

    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???

  58. DV says:

    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 says:

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

      • Kelly says:

        I agree…Sailu are we missing any ingredient?

        • Dsheehna95 says:

          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 says:

            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.

  59. Guest says:

    Dear Sailu,

    What is the alternative for poppy seeds?

  60. Yuma says:

    The picture is for a recipe called Baingan Bharta.

  61. Noni_2k2 says:

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

  62. Dsheehan95 says:

    Good recipe, Very well presented. Thanks!

  63. whatever says:

    There is no way the gravy would be that oily and oozing oil like that with 1 1/2 tbsp of oil for the entire recipe. I see this over and over again with most of the recipes here. I am not trying to be mean, just pointing out the obvious. I follow the recipes with so much enthusiasm and later on realize how it looks nothing like in the pictures because the proportions are all different.

    • Whatever,
      I appreciate your honest opinion regarding your experience with the recipes posted here. In this particular recipe, it is the ground poppy seeds (it is an oilseed) which imparts that oily appearence to the dish.

  64. Sanchita says:

    Dear Sailu..i notice few curry leaves nd dry red chillies in da pic..but u hvnt mentioned these ingredients in ur list

  65. Afthab Imran says:

    what is khus khus/gasagasalu and poppy seeds is this three are same or different please tell me i like this dish and i want to make it but i cant understand this three please reply me mam……….

  66. Sadik Ameen says:

    khus khus/gasagasalu/poppy seeds one of these or all. Pl help.

  67. Sadik Ameen says:

    Hi Sailu,
    you are not answering most of our queries?

  68. Preethi N J says:

    They look so good and tempting.. must try this new way of making it with poppy seeds..Need to buy some poppy seeds.

  69. This recipe is looking very nice, I would love to try.

  70. Meera Sairam says:

    hi sailu this brinjal recipe is totally different from the ones i used to cook. very rich and authentic. thanks for sharing. this is going to be a treat for the kids.

  71. Devi says:

    It will be more helpful if you add video :)

  72. Divya says:

    Hello, The recepie looks great. Im finding difficult in grinding poppy seeds into paste. Any tip?

  73. Brittany says:

    Wow, so delicious. Just look at my pictures. Lmao

  1. August 16, 2010

    […] Eggplant poppyseed curry – 40 mins + brown […]

  2. May 29, 2012

    […] with this spice – aloo posto is a constant favorite. In a net search for poppy seed recipes, Sailu’s recipe for eggplant in an Andhra-style poppy seed gravy caught my attention: the sweet notes of jaggery […]

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