Vankaya-Bangala Dumpa Mudda Koora (Eggplant/Aubergine with Potato) – 1

Vankaya-Bangala Dumpa Mudda Koora is a very simple and delicious bhaji that can be had both with rice and rotis.

I make many versions of this koora and here is the simplest version.

You will often find this koora being served at Andhra weddings!

Ingredients

  1. Vankaya/Aubergine (Large) – 1/4 Kg
  2. Potato – 1 Large
  3. Chillies – 3 or 4
  4. Rai/Mustard Seeds – 1/2 tsp
  5. Udad Dal – 1 tsp
  6. Chana Dal – 1/2 tsp
  7. Turmeric – 1/4 tsp
  8. Oil – 1 tbsp
  9. Salt to Taste
  10. Curry Leaves – A few

Method

  1. Cut the aubergine into about 1.5″ cubes.
  2. Peel and dice potatoes into 1″ cubes.
  3. Pressure cook potatoes and aubergine together with enough water to cover the vegetables for about two whistles.
  4. Drain the excess water.
  5. Lightly mash the vegetables with a heavy ladle.
  6. In a kadai/wok, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add the udad dal and chana dal.
  9. Fry till golden brown.
  10. Add spilt red chillies and fry for 5 secs.
  11. Add the mashed vegetables, turmeric, salt, and curry leaves.
  12. Mix well.
  13. Serve hot with rice or rotis.

If you have access to Gummidikaya Vadiyalu, fry a few and add to the koora.

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