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VANKAYA PUMPKIN SEEDS CURRY

Vankaya Went Nuts… with Pumpkin Seeds!

This delicious brinjal curry is spiced with a unique homemade masala made from roasted pumpkin seeds, dry coconut, garlic, and traditional Indian spices. The nutty flavor from the seeds and aromatic seasoning makes this dish rich in taste and nutrition. Serve it hot with rice or rotis for a hearty, comforting meal. Perfect for daily meals or festive occasions, this Andhra-style curry adds a flavorful punch to your lunch menu.


EXPLORE SWEETS RECIPE'S    

Spicy vankaya curry made with unique masala of pumpkin seeds, dry coconut, and garlic. A tasty and protein-rich South Indian dish.¯

Pumpkin Seeds Didn’t Sign Up for This… But Here We Are!

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Choose long, firm brinjals for even cooking and better flavor. Dry roast the pumpkin seeds to enhance nuttiness. Use fresh garlic for intense aroma. After blending the spice powder, taste and adjust chili or amchur for balance. Cover the pan while cooking brinjal for faster softening. If using peanuts instead of seeds, dry roast them well before grinding. Always garnish with fresh coriander just before serving for the best taste.

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     Step-by-Step Recipe : ​Brinjal’s Journey from Bland to Grand!

INGREDIENTS

200g long brinjals (vankaya)

1 small onion, chopped

4 tbsp pumpkin seeds, roasted

3 tbsp dry coconut powder

½ tbsp cumin seeds powder

½ tbsp coriander powder

½ tbsp amchur powder

½ tbsp saunf (fennel seeds)

1 tbsp red chili powder

3 garlic cloves

¼ tsp methi powder

¼ tsp turmeric powder

½ tbsp shajeera (black cumin)

3 tbsp oil

2 tbsp chopped coriander

10 curry leaves

Salt to taste


​Nutty and flavorful brinjal dish blended with aromatic spices and roasted pumpkin seeds. Served hot with steamed rice or roti.

PREPARATION STEPS

Cook the Brinjal:
Heat oil in a pan, add shajeera, chopped onions, and curry leaves. Sauté until onions turn translucent. Make 4 deep cuts in each brinjal and add to the pan. Cook on low flame until soft and tender.

Make the Spice Mix:
Blend roasted pumpkin seeds, dry coconut, cumin, coriander, amchur, fennel seeds, red chili, garlic, methi, and turmeric into a fine powder.

Mix & Cook:
Add the prepared spice powder to the cooked brinjals. Stir gently to coat evenly. Cook for a few more minutes until spices infuse well.

Garnish & Serve:
Sprinkle chopped coriander, mix well, and serve hot with rice or roti.



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