November 5, 2016

Andhra Special "Vankaya Jeedipappu Koora" / Brinjal - Cashew nut Curry

Hi friends, I am back !! with Andhraites all time favourite curry "Vankaya Jeedipappu Curry aka Brinjal - Cashew nut Curry. Almost in every marriage functions in Andhra Pradesh you don't miss this Vankaya koora. You can't imagine a marriage menu without this Vankaya Curry in Andhra Pradesh, that's why we call this Brinjal as 'King Of Vegetables'. Whatever the version you can cook with Brinjal, the taste will be ultimate !!! Today I made "Vankaya Jeedipappu Koora" / Brinjal Cashew nuts Curry. It turned out yummmyyyy !!! 

Fresh, tender Brinjals cooked in  roasted Cashew, Poppy seeds and Cocunt paste given rich flavour and taste. Especially when the brinjals were cooking in roasted masala paste, you will get nice aroma, that surely makes you feel hungry and mouth-watering :P. Let us go through the recipe now.... Before going to the recipe let me tell you one important note in making this curry. "brinjals should be fresh and tender" then only you will get perfect taste of this curry!!! Ok now!!! Let us check the ingredients required...

Ingredients :
6 medium sized fresh, tender Brinjals / Vankayalu/ Egg plants
1/4 cup Cashew nuts / Jeedi pappu
5 table spoons of Poppy seeds / Gasagasaalu
1/4 tbsp of sessame seeds/ Nuvvulu
75 gms of fresh grated coconut/ kobbari thurumu
4 dry red chillies / Yendu mirapakaayalu
1 table spoon red chilli powder
1/4 tbsp ginger garlic paste
Salt to taste
Fresh Coriander leaves,(kotthimeera) finely chopped
1 green chilli slit(pachimirapakaya)
For Tempering :
1 tbsp oil
1/2 tbsp chana dal
1/2 tbsp urad dal
1/4 tbsp mustard seeds
1/4 tbsp cumin seeds
few curry leaves

Preparation :

  1. Heat a pan with 1/2 table spoon oil, add cashew nuts, dry red chillies, poppy seeds, sessame seeds,coconut pieces or kobbari koru, fry them on low flame until nice aroma comes out.They turn golden brown colour, switch off the flame and shift all the ingredients into a plate and allow it to cool for some time.
  2. Slit the brinjals in middle and put them in cold salt water to avoid them from getting bitter and dark.
  3. Heat a pan with sufficient oil, add slitted brinjals, sprinkle some salt and turmeric powder,close with lid and cook for just 5-10 minuites until brinjals turn tender and soft.
  4. Meantime you can prepare masala paste, for that take a mixie jar, add fried cashewnuts,poppy seeds,sessame seeds, coconut pieces,dry red chillies and grind all ingredients into a fine powder. Add some water and little bit salt to this powder and grind again to make a smooth fine paste. Paste should not be runny.
  5. Now take another pan with 1table spoon oil, add chana dal, urad dal, mustard seeds, cumin seeds, green chilli slit, curry leaves fry them till they turn golden colour. Now add ginger - garlic paste, fry till the raw smell of ginger -garlic paste goes away.
  6. To the same pan add well cooked brinjal slices,cook them for 5 minuites.
  7. Now add fine smooth masala paste,red chilli powder to the same pan and cook for 5 more minuites. Nice aroma comes out at this moment.
  8. Heat a small pan with ghee, fry cashew nuts to golden colour.
  9.  Hot hot spicy and very tasty Vankaya - Jeedipappu Koora is  ready!! Garnish it with fresh, finely chopped coriander leaves.
  10. Transfer this to a serving bowl ,garnish with fried cashew nuts and serve hot hot with hot steamed rice, ghee!!

It tastes great with hot plain rice and ghee, but you can try this curry with roti or chapathi too. Hope you enjoyed my recipe "Brinjal - Cashew nut Curry", try it once and let me know how you felt :). 



  1. Nice recipe I will sure try it �� thank you

  2. Very much loved your recipe. Surely going to give it a try.
    You've mentioned 5tbsp Poppy seeds! Is it very much needed or can be adjusted in this recipe?

  3. Thank You so much Deepa...Haa you cand adjust, I love to have this spicy, so used little bit more...It can be adjusted as per your spice levels Deepa:)

  4. if you use less chilli powder, adjust it to 2 spoons!!


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