Vankaya Aloo Curry or Brinjal Potato Curry is a popular and comforting dish in many South Indian kitchens, combining the earthy flavors of brinjal (eggplant) and potatoes with a blend of aromatic spices. This curry is a perfect balance of textures—the soft, creamy brinjal contrasts beautifully with the slightly firm, hearty potatoes. It’s a versatile dish that can be made dry or with a rich gravy, depending on personal preference.
Often cooked in our ome during fesivals. We call it as Santharpana curry. Brinjal Potato Curry is cherished for its simplicity and depth of flavor. The spices—turmeric, cumin, coriander, and curry powder—infuse the vegetables, making the dish aromatic and flavorful without being overpowering. It’s an ideal vegetarian option for lunch or dinner, pairing wonderfully with steamed rice and a spoonful of ghee.
Whether served on a busy weeknight or at a family gathering, this curry is both satisfying and easy to prepare, offering a delicious way to enjoy seasonal vegetables like brinjal and potato in a single dish.
Mainly during festivals we tend to prepare something without garlic and onion, so at such times this brinjal potato curry comes handy. It can be served to many people with lesser quantity of ingredients available.
Vankaya Aloo Curry | Brinjal Potato Curry Recipe
Ingredients
- 1/2 Kg Vankaya/Brinjal
- 1/4 Kg Aloo/Potato
- 2 tbsp Oil
- 2 Green Chillis
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 2 tbsp Curry Powder Ingredients given separately
- 1/4 tsp Asafoetida/Hing
- 5 Curry Leaves
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp thin tamarind juice
Ingredients for Curry Powder
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 1 tbsp Coriander Seeds
- 1 tbsp Red Chillis can be included according to our taste
- 1/4 tsp Fenugreek Seeds
Instructions
- Slit green chillis.
- Cut potatoes into bite size cubes.
- Cut vankaya/brinjal into medium size pieces.
- Pressure cook potatoes for three whistles with added salt and turmeric powder.
- Once the pressure cools down drain excess water and keep aside.
- Boil vankaya/brinjal in a thick bottom pan.
- Once the brinjal cooked softly drain excess water and keep aside.
- In a thick bottom pan, heat oil.
- Add chana dal and urad dal.
- Let the dals change their colour add mustard seeds and cumin seeds.
- Once the mustard seeds start crackling add asafoetida, red chillis and curry leaves.
- Add slit green chillis and saute well.
- Add cooked vegetables, vankaya and potato.
- Add salt and turmeric powder.
- Combine them well and add thin tamarind juice.
- Let the vegetables cook in tamarind juice for a minute.
- Once the moisture slowly evaporates add curry masala powder and mix it well.
- Switch off the flame and transfer to serving bowl.
- Serve vankaya aloo curry with hot piping rice and a spoonful of ghee.
Procedure for Curry Powder:
- Dry roast all the ingredients on a low flame.
- Roast them till the dals turn golden yellow.
- Do not burn.
- Allow them cool completely.
- Grind to make semi coarse or fine powder.
- This curry powder can be store for a month.
