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

To begin earning the Andhra Design and style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds right up until it starts to change the colour. 

Get rid of from pan promptly and let it neat. Dry roast methi seeds much too and take out from flame.

Into a blender incorporate poppy seeds, methi seeds with 1/4 cup water and mix into a paste.

Clean and pat dry the brinjals. Clear away the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Eliminate the fried brinjal and retain apart.

Into the identical pan, insert tiny more oil if the pan turns dry, incorporate the mustard seeds, cumin seeds and allow for it to crackle.

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

Enable it carry on to simmer on medium flame for 5 to 7 minutes. Immediately after 5 minutes increase fried brinjal and cook for 5 to 8 minutes. Look at the salt and seasonings and adjust to flavor according. 

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

Serve Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  together with Andhra Design Palakaru Vepadu and Tawa Paratha for a weekday meal.