Egg Plant-Mango Curry or Vankaya mamidi koora in telugu is one of my favourite curry. Don’t be surprised as I make the curry with chopped raw mango. It is easy to prepare and a different curry than regular fry’s and masala’s currys.
Ingredients:
- Mango – 2 tbsp
- Egg Plants – 6
- Green chillies – 4 (slit)
- Onion – 1 (chopped)
- Salt to taste
- Chilli powder – 1 tbsp
- Curry leaves – 6
- Mustard seeds – 1/2 tsp
- Kasoori methi – 1 tsp
- Turmeric powder – 1 pinch
- Oil – 2 tbsp
How to make Egg plants/Aubergines/Brinjals/ Vankaya and Mango:
- Wash the Eggplants and pat dry.
- Remove the stem and cut the Brinjal into two equal halves.
- Take one half and cut horizontally and then cut each horizontal half into four pieces.
- According to the size of the eggplants the number of pieces vary. So make sure that you make the egg plant into small pieces.
- Wash the raw mango (sour) and then take out the stem part.
- Then peel out the skin and cut the mango into pieces without touching the centre part. Make the mango into small pieces.
How to Cook Vankaya mamidi koora/Brinjal mango curry:
- Heat oil in a pan and then crackle mustard seeds, curry leaves in the oil.
- Then add green chillies and chopped onions, turmeric powder, kasoori methi and then fry till golden brown colour.
- Add cut brinjals and sprinkle some salt to avoid oxidation of brinjals.
- Cook brinjal pieces for 15 minutes on low flame.
- Add chilli powder and grate mango. Mix well and add some water if needed.
- Cook the curry till the brinjal pieces and mango pieces become soften.
- I prepared this curry in pressure cooker because I want to make this curry little mushy, like in the picture.
- Tangy brinjal mango curry is ready and it can be eaten with Rotis, Chapathies or Steamed rice.
Egg Plant – Mango curry
