Andhra Anapakaya Vankaya Masala (Hyacinth Beans & Eggplant Curry)

This Anapakaya Vankaya Masala is a classic Rayalaseema specialty that brings together the nutty flavor of fresh Hyacinth beans and tender eggplants. Often known as Anapakaya in Rayalaseema, these seasonal field beans create a rich, protein-packed curry when simmered in a traditional Andhra spice base. It's a nostalgic, comforting dish that pairs perfectly with hot steamed rice and a dollop of ghee.

💡 Quick Summary

• Key Ingredient: Fresh Hyacinth Beans (Field Beans) & Brinjal
• Texture: Rich, Creamy
• Dietary: Vegan / Gluten-Free
• Time: 30-35 Minutes
• Success Tip: Don't overcook the beans; they should have a slight "nutty" bite to contrast with the soft eggplant.

Perfect Pairing: Serve with hot rice or Ragi Mudda.

Instructions to Make

• Pressure Cook the Beans: Since these beans are fresh, you can cook for just one whistle. However, check and again cook for second whistle if required.
• Prepare the Masala: Grind all the ingredients listed for the masala into a fine paste adding water as required.
• Prepping the Brinjal: Wash and cube the brinjals as square chunks and keep them immersed in water until using.
• Making the gravy: Heat a pan with cooking oil, add mustard and urad dal, add the finely chopped onions. Sauté till the onions are browned.
• Next add in the chopped tomatoes, salt, and turmeric powder. Once the tomatoes get mush, add the ground masala.
• Combine everything well and cook for few minutes.
  Next, drain the water and take only the chopped brinjals. Mix the brinjals with the gravy and cover with a lid.
• Cook on low flame for 5 to 7 minutes, and keep stirring in intervals.
• When you see the oil coming out on the sides, add the cooked vals/beans.
• Mix everything together and add 1 cup of water and bring to a boil.
  You can add water as required for the quantity of gravy.
• Simmer till you reach the consistency you want. Add the coriander leaves kept for garnish.
  Serve with Rice or Roti.

Serving Suggestions

This curry is traditionally served with Ragi Mudda, Sajja Rotti (Pearl Millet Flatbread), Jowar Rotti or hot steamed rice with a teaspoon of ghee. It also pairs beautifully with a simple dal.

Equipment and Storage

Equipment: A pressure cooker for the beans and a deep frying pan (kadai).

Storage: This curry stays fresh in the refrigerator for up to 2 days. The flavors actually deepen the next day! I do not recommend freezing as the eggplant texture can become watery.

Substitutions and Variations

The Beans: If you can't find fresh beans, use Frozen Surti Papdi Lilva or Avarekalu.
No Fresh Coconut? You can substitute with dried Coconut (Copra) for a similar nutty depth.
Vegetable Twist: You can add a potato (aloo) along with the eggplant for a heartier version.

Note for US Readers: If you cannot find fresh Hyacinth beans, look for "Surti Papdi Lilva" or "Val Papdi" in the frozen section of Indian grocery stores. They are an excellent substitute and maintain the authentic texture of this dish.

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5 from 2 votes

Anapakaya Vankaya Masala Kura Recipe ~ Hyacinth Bean, Brinjal in a spicy gravy Recipe

Anapakaya Vankaya Masala Kura is an authentic Andhra gravy made with fresh Hyacinth bean and Brinjal in a onion tomato base.

Course Main Dish - Gravies

Cuisine Andhra Pradesh

Keyword Andhra Gravies,, Seasonal Gravy

By Cook Method Pressure Cooker, Stovetop

Occasion Winter

By Diet Healthy Recipes

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

• 1 cup Hyacinth Bean / Mochai / Anumulu
• 2 medium Brinjal / Vankaya
• 1 cup Onions
• 1 cup Tomatoes
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• Salt to taste
• 2 tsp Cooking Oil
• Coriander Leaves for garnish

For the Ground Masala

• 2 - 3 tbsp Fresh Coconut
• 1 - 2 Green Chillies increase as per taste
• Handful Coriander Leaves Fresh
• 2 - 3 Cloves
• 1" Cinnamon
• 1/2 tsp Ginger Garlic Paste

For Tempering

• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1 sprig Curry Leaves

Instructions

Cooking the Beans

• Since these beans are fresh, you can cook for just one whistle. However, check and again cook for second whistle if required.

Making the Gravy

• Take the ingredients needed for the ground masala paste. Grind it into a smooth paste by adding water as required.
• Wash and cube the brinjals as square chunks and keep them immersed in water until using.
• Heat a pan with cooking oil, add mustard and urad dal, add the finely chopped onions.
• Saute till the onions are are browned.
• Now, add in the chopped tomatoes, salt, and turmeric powder. Once the tomatoes get mush, add the ground masala.
• Combine everything well and cook for few minutes.
• Next, drain the water and take only the chopped brinjals. Mix the brinjals with the gravy and cover with a lid.
• Cook on low flame for 5 to 7 minutes, and keep stirring in intervals.
• When you see the oil coming out on the sides, add the cooked vals.
• Combine and add 1 cup of water and bring to a boil. You can add water as required for the quantity of gravy.
• Simmer till you reach the consistency you want. Add the coriander leaves kept for garnish.
• Serve with Rice or Roti.

Notes

Hyacinth beans used here is with the skin. Fresh beans tastes wonderful with rice and roti.

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More Recipes you can pair:

This curry pairs perfectly with rice along with Andhra Mudda Pappu from Spice your Life.

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