Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe

Step 1: To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour

Step 2: Remove from pan immediately and let it cool

Step 3: Dry roast methi seeds too and remove from flame

Step 4: Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste

Step 5: Wash and pat dry the brinjals

Step 6: Remove the stem and make a cross incision

Step 7: Fry it in oil for about 4 to 5 minutes until it is roasted and cooked

Step 8: Remove the fried brinjal and keep aside

Step 9: Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle

Step 10: Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder

Step 11: Saute cook for 5 to 6 minutes

Step 12: Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil

Step 13: Let it continue to simmer on medium flame for 5 to 7 minutes

Step 14: After 5 minutes add fried brinjal and cook for 5 to 8 minutes

Step 15: Check the salt and seasonings and adjust to taste according

Step 16: Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal