Eggplant Masala Curry for Buriyani

The hit curry of the party was eggplant curry “baingan ka Salan” in hyderabadi terms or Vankaya masala Bagara baingan (Eggplant masala curry) is a traditional Hyderabadi dish served with biryani. This is also popularly prepared in the Andhra region and called as Gutti Vankaya kura. The speciality of the dish is the flavor that depends on the blend of tamarind and freshly ground masalas.

  • 1 stick cinnamon small
  • 8 number brinjals
  • 3 number Cloves
  • 1 tbsp coriander pdr
  • 1 tbsp cumin pdr
  • 1 tsp cumin seeds
  • 2 tbsp Dry coconut powder
  • 3 number Elaichi
  • 1/2 tsp Ginger and garlic paste
  • 1 number Green chilli
  • 1 cup Groundnuts
  • 1 tsp mustard seeds
  • 2 tbsp Oil
  • 1 number Onion
  • 3 tbsp sesame seeds
  • 50 ml Tamarind juice
  • 3 cup Water


  1. First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
  2. Add masalas and add the paste of roasted ground nut, sesame seeds and coconut pdr cook for 15 min add tamarind ,and jaggery and cook till oil oozes out.
  3. In the meantime cut the vankaya as four parts but don’t cut at the end.
  4. Immediately put them in the oil, fry slowly stirring occasionally till they are fully softened. and add to the cooking gravy.
  5. This is very good with rice, pulaos, and chapatis. and a must with biryanis.

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