Sireesha The traditional Rayalaseema One pot Nuvvula Vankaya is a very special dish, perfectly pairs with traditional Thappilent / Vadappa, Jowar roti, Bajra roti or chapathi. This spicy, sour and sweet brinjal preparation is very easy and simple to prepare.
Only 4-5 ingredients. You just grind sesame seeds, red chilly powder and salt and mix it with brinjals, then cook it. No deep fry needed. No masalas needed. It gets ready in just 20 minutes. All natural ingredients, no masalas, no gas causing or burning ingredients!
Sesame seeds are like little power house! They are rich in fiber, protein, Calcium, Manganese, Phosphorus and B vitamins. They have number of health benefits. We should include them in our daily diet.
More interesting recipes:
- Jowar Flour Thappilent (plain)
- Jonna Rotte/Jowar Roti
- Ragi Rotte with Veggies|Veggie Ragi/Finger Millet Roti
- Sorakaya Thappilent|Masala Jowar Roti|Bottle Gourd Sorgham Millet Flat Bread
- Masala Jowar Roti | Sorghum Millet Roti | Kaaram Jonna Rotte with veggies
- Aloo Vankaya Masala|Potato Brinjal Curry|Alu Baingan Masala
Brinjal/Vankaya curry can be done in 1000 different ways.. this is one delicious combination which no one can resist. If you try it once, you are gonna loooove it!
One Pot Nuvvula Vankaya | Sesame Brinjal Curry
Equipment
- 1 pressure cooker
- 1 blender
Ingredients
- 15-16 brinjals green or purple
- ½ cup sesame seeds dry roast
- 1 tbsp red chilly powder
- ½ tbsp salt
- 1 cup tamarind juice
- 4 tbsp oil
- 3-4 jaggery roughly crushed
- few curry leaves
Instructions
- Dry roast sesame seeds on low heat. Cool.
- Add roasted sesame seeds, red chilly powder and salt in a blender jar. Blend it to a smooth powder. Keep it aside.
- Wash and soak small lemon sized ball of tamarind. Squeeze the juice out of it.
- Wash brinjals, remove the top part, make a + cut on the bottom of the brinjals.
- Heat a small cooker, add oil, ½ tsp mustard seeds, ½ tsp cumin seeds.
- When they start sputtering, add brinjals, tamarind juice, and crushed jaggery.
- Close the cooker lid, cook for 1 whistle. (You may also cook it in a kadai or sauce pan on stove top instead of using cooker)
- Add ground sesame chilly powder and cook for a few minutes to become thick.
- Check the taste and adjust the spices if needed.
- Cook till the oil floats on top and till you get the desired consistency.
- Serve hot or warm with Thappilent, Jowar roti, Bajra roti or any rotla or Chapathi or even with rice!
Notes
- You may use a sauce pan or kadai instead of cooker.
- You may add little water if needed.
- Adjust jaggery according to your taste.
- You can also skip jaggery for the spicy curry but that will be a different curry.
- You may use any kind of eggplants/brinjals.
Step by step photo instructions
- Dry roast ½ cup sesame seeds on low heat. Cool.
2. Add roasted sesame seeds, 1 tbsp red chilly powder and ½ tbsp salt in a blender jar. Blend it to a smooth powder.
3. Wash and soak small lemon sized ball of tamarind. Squeeze the juice out of it (around 1 cup).
4. Wash 15-16 brinjals, remove the top part, make a + cut on the bottom of the brinjals.
5. Heat a small cooker, add 4 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds.
6. When they start sputtering, add brinjals, tamarind juice, and 1/2 cup crushed jaggery.
7. Close the cooker lid, cook for 1 whistle.
8. Add ground sesame seed chilly powder, mix and cook till the oil floats on top or till you get desired consistency.
10. Check the taste and adjust any spices if needed.
11. Serve hot or warm with Thappilent, Jowar roti, Bajra roti or any rotla or Chapathi or even rice.
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