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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
Cook Time 20 minutes
Total Time 35 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

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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