Anapakaya Vankaya Masala Kura is an authentic Andhra gravy made with fresh Hyacinth bean and Brinjal in a onion tomato base.
After a day at home with kids, you would think we have energy enough to start the day all bright? I know it's the same old story but well we decided we just ignore that and anyway start with brightness. Sunday breakfast was Appam with Tomato Kurma and Coconut Milk. I know how boring that might sound week after week. But what else to do, Poori or Appam is what the kids ever want on a Sunday. The best part of this breakfast is, I can make the same for their dinner and nobody complains!
We were also expecting guests. S who was our family friend's daughter. I have known her from when were kids. She recently moved to our city to do her masters. She was visiting us with her friend N, who was really so sweet and gentle and was a doctor. I couldn't believe that in the first instance. The kids were so excited. I guess with us getting hardly any guests they were super duper excited in showing off with new people. Konda was asking me since morning about when S Akka will come home etc. What was funnier was that the boys were saying different names each time they asked.
Amma was entertaining them and prepared lunch. While I was making the evening snacks. But Amma again said she had the batter for Meddu Vada ready. I planned to make Cauliflower pakoda, sad that I didn't get a chance! Dad had arranged for S and her friend a trip to Marina Beach and she was insisting that I go with them with the boys too. She had met them yet as they were napping. I said it wouldn't be possible for me to manage them all. I think I will skip her reaction after meeting my kids along with my niece!
Hyacinth bean are called as Anumulu or Anapakaya
Getting to the recipe on hand, with the winter giving us an abundance of Val / Hyacinth bean / Mochai / Anumulu Anapakaya in Telugu. There is a confusion on the name Anapakaya where few areas of Andhra call Sorakaya/ Bottle gourd as Anapakaya. I am not sure what they call Anumulu as! But in the parts of Rayalaseema, Andhra the dried beans are called Anumulu and the fresh beans are called Anapakaya.
Translation
Vanakaya - > Brinjal in English
Anapakaya - > Hyacinth bean in English
This Anapakaya Vankaya Masala Kura is made with fresh beans. You can use either the skinned or peeled to make the famous pithikina pappu kura. These beans are available only in winter and I made this Anapakaya Vankaya Masala Kura by using beans as such along with Brinjal. You can serve this masala curry with both rice and Chapatis.
Between, I made a simple Vermicelli Upma for Konda, do check out!
For other dishes made with Hyacinth Beans, you can read Anumulu Vankaya Mamidikaya pulusu, Anumulu, Alasandalu Pulusu
You can serve this gravy with plain steamed rice or even with seasoned rice like Colour Rice.
Recipe
Anapakaya Vankaya Masala Kura Recipe ~ Hyacinth Bean, Brinjal in a spicy gravy Recipe
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
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Rachana Kothari says
Awesome recipe:) I love brinjals and this one looks mmm mmm mouthwatering
Faiza Ali says
The gravy looks mouthwatering dear and yummm.... spicy too ...I miss eating those beans...wish I could get those beans here 🙁
usha says
I love anapakaya! Winter always reminds me of anapakaya & green chana (hari bhoot).. I miss them so much. Your kura looks delicious!
Happy Cook says
I love that first pic. Are your parents back from Maritius.
Mints! says
I love this combo! My mom makes something similar and this reminded me of that. I now have to look around in Indian stores for these beans.
Priya says
Gravy looks fantastic and catchy...i miss cooking with fresh hyacinth beans...
Anshika says
Srivalli with all your zest for life you have won an award from me. Do check my blog 🙂
Divya Vikram says
I love avarakkai. But we dont get them here 🙂 You made me go craving for these now!
SeeC says
Hi Srivalli, Hope you are doing good. Thanks for checking on me. Was really happy to see your message. Little busy these days.. not able to allocate time for blogging. Take care. Will try to visit often 🙂
Parita says
We too make this in a similar way!
Rohini says
Looks awesome dear..! Mom n grandma make Rasavangi with this combo..
jayasri says
looking at the avarekkai, I was envying you, I don't seem to get them here, so I use the dried ones!!, looks mouthwatering, good click too!!
vysh says
lovely Pic of the beans.I love these beans.
Sheker says
Lovely anapakaya cooking, it is tastier than nonveg.
Try once.
Aadil Khan says
Wow it's definitely tasty,i can say that even b4 I make, waiting impatienty for this exercise to be exercised