Vankaya Bangala Dumpa Mudda Kura (Brinjal & Potato Mash)

Vankaya Bangala Dumpa Mudda Kura literally means Brinjal and Potato Mash Curry. It is one of those quintessential Andhra curries that are served for weddings and festive occasions.

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Making this kura is very simple and it pairs well with both with rice and rotis. I make many versions of this kura and here is the simplest version.

To make this curry, I would recommend that you use the Bharta Baingan because it cooks fast and mashed well. I love to eat this simple curry with curd rice or then just mix it with rice topped with sesame oil.

I had first posted this recipe in May 2012. I have now updated it with the more accurate weight measurements and new photos.

Ingredients

1. 1 Large Vankaya, Baingan, (~1/2 Kg)
2. Potato – 2 medium-sized Large (~150 gms)
3. Red 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 to Make Vankaya Bangala Dumpa Mudda Kura

1. Cut the aubergine into about 1.5″ cubes and keep the pieces submerged in water so that they don’t turn black. The pieces will become mush after cooking so don’t worry about the size.
2. Peel and dice potatoes into 1″ cubes. Keep the potato pieces in water till you are ready to use them.
3. In a kadai/wok, heat the oil.
4. Add mustard seeds and wait till they splutter.
5. Add the udad dal and chana dal, and fry till golden brown.
6. Add spilt red chillies and curry leaves and stir-fry for a few seconds.
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7. Remove the potato pieces from the water and add to the tempering.
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8. Cover and let the potato pieces cook for 5 to 7 minutes. The moisture in the potato pieces is enough to cook them. Stir the pieces every few minutes.
9. Add the brinjal pieces and salt. It may look like there is a lot of brinjal but it will shrink after it cooks.
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10. Mix well and cook covered till the brinjal softens a bit.
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11. Continue cooking till the brinjal becomes mushy.
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12. Serve the Vankaya Bangala Dumpa Mudda Kura with rice or rotis.

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

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Recipe for Andhra Vankaya Bangala Dumpa Mudda Kura

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Vankaya Bangala Dumpa Mudda Kura

Aruna

This is the recipe for a Brinjal and Potato Mash curry from Andhra Pradesh and Telangana called Vankaya Bangala Dumpa Mudda Kura. It is often served at weddings and festive occasions.

5 from 2 votes

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Ingredients

  

• 1 Large Brinjal, Vankaya, Bharta Baingan (~1/2 Kg)
• 2 Medium-sized Potatoes, Vankaya, Bharta Baingan (~150 gms)
• 3 Red Chillies, Endu Mirapakaya
• 1/2 tsp Mustard Seeds, Avalu, Rai
• 1 tsp Udad Dal, Minapa Pappu
• 1/2 tsp Chana Dal, Senaga Pappu
• 1/4 tsp Turmeric
• 1 tbsp Oil
• Salt to Taste
• A Few Curry Leaves

Instructions

 

The Preparation

• Cut the aubergine into about 1.5″ pieces. Keep the pieces submerged in water so that they don’t turn black.
• Peel and dice potatoes into 1″ cubes. Keep the potato pieces in water till you are ready to use them.

Making the Vankaya Bangala Dumpa Mudda Kura

• In a kadai/wok, over medium flame, heat the oil and add mustard seeds.
• When the mustard seeds start to crackle, add the udad dal and chana dal, and fry till golden brown.
• Add spilt red chillies and curry leaves, and stir-fry for a few seconds.
• Add the remove the potato pieces from water and add them to the tempering.
• Cover and let the potato pieces cook for 5 to 7 minutes. The moisture in the potato pieces is enough to cook them. Stir the pieces every few minutes.
• Remove the brinjal pieces from water and add them to the kadai.
• Add salt and turmeric, and mix well.
• Cook covered, while stirring occasionally, till the brinjal pieces become mushy.
• Mix well so that the brinjal pieces disintegrate.
• If you have Gummadikaya Vadiyalu, fry them and add them to the Vankaya Bangala Dumpa Mudda Kura just before serving.
• Serve this curry hot with rice topped sesame oil or then rotis.

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!