Authentic Tamil Nadu Villupuram Kattu Vankaya Curry with Warm Steamed Ponni Rice
A rustic and aromatic village-style eggplant preparation simmered in a rich peanut and sesame gravy. This comforting South Indian delicacy offers a delightful blend of earthy spices that pairs perfectly with hot rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, and grated coconut until fragrant, then grind them into a smooth paste with a little water.
2
Heat sesame oil in a heavy-bottomed pan and temper with mustard seeds, cumin seeds, and curry leaves.
3
Add the chopped onions and sauté until golden brown and translucent.
4
Stir in the tomato puree, coriander powder, red chili powder, and turmeric powder, cooking until oil separates from the masala.
5
Add the quartered brinjals and toss well to coat them with the spiced onion-tomato mixture.
6
Pour in the prepared peanut-sesame paste along with tamarind extract and sufficient water for gravy.
7
Cover and simmer on medium heat until the brinjals are tender and the gravy thickens to desired consistency.
8
Season with salt, garnish with fresh coriander leaves, and serve hot with steamed Ponni rice.
Ingredients
500 grams small brinjals, quartered
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig fresh curry leaves
2 large onions, finely chopped
2 tomatoes, pureed
2 tablespoons roasted peanuts
1 tablespoon white sesame seeds
2 tablespoons grated coconut
1 tablespoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 small lemon-sized ball of tamarind, soaked and extracted
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.