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Eggplant and Beans Gravy Curry

16 Jul

Vankaya Chikkudukaya Ullipaya Karam.

Baby eggplants and fresh beans are frequently paired in various recipes. Onion, green chillies and sesame seeds are ground into fine paste adding enough water. Eggplants and beans are chopped into big pieces and cooked in the prepared onion paste along with enough milk. White sesame seeds impart a nice taste and texture while green chillies give spice to this gravy curry.
Makes: 5 Servings of Vankaya Chikkudukaya Ullipaya Karam


Small Indian Eggplants 4 – 6
Fresh Beans 10 – 15
White Sesame Seeds 1/2 tbsp
Onion 1
Green Chillies 4 – 6
Turmeric Powder a pinch
Milk 1 Cup
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 10
Oil 1 tsp

Method of preparation:

Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Wash, remove stems and chop brinjal into small cubes.
Remove stems, wash and slice the green chiles.
Peel and roughly chop the onion.

Grind sesame seeds into fine powder using a spice blender.
Then add in green chillies, onion and enough water.
Grind everything into paste and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add beans, brinjal and turmeric powder.
Fry for a minute and add milk, ground onion paste and salt.
Cook covered on medium – low flame till beans turn soft and brinjal is cooked and changes color.
Taste and adjust any seasonings required and remove from heat.
Serve eggplant and beans gravy curry with plain steamed rice and dollop of ghee.
Notes: Taste the sesame seeds before grinding to make sure they haven’t gone bitter.

Suggestions: If there is not enough gravy, add more onion paste and milk and cook for another ten minutes before serving.
Variations: Add fresh peas if desired. If baby eggplants are not available, choose eggplants that hold shape when cooked. Brinjal and Beans Fry.
Other Names: Vankaya Chikkudukaya Nuvvu Pappu Ulli Karam.