Vankaya Koora with Menthi Podi

I absolutely love brinjals, in any shape, size, and form. This is a quick and easy Vankaya Koora that I make on days when I am pressed for time (read most week days :-)) .


  1. Small Brinjals – 1/4 Kg
  2. Menthi Podi – 3 tsp
  3. Red Chillies – 4 or 5
  4. Tamarind Pulp – 1/4 tsp
  5. Mustard Seeds – 1 tsp
  6. Oil – 3 tbsp
  7. Curry Leaves – A few
  8. Salt to Taste


  1. In a large vessel take about 4 cups of water.
  2. Cut the stems off the brinjals and quarter them length-wise.
  3. Put the brinjal pieces in water as you cut them, else they tend to lose colour and turn black.
  4. Using a colander, drain the water from the brinjal pieces.
  5. In a kadai, heat the oil.
  6. Add mustard seeds and wait till they splutter.
  7. Add the split red chillies and fry for 5 seconds.
  8. Add the curry leaves.
  9. Add the brinjal pieces and mix well.
  10. Cover the kadai and let the brinjal pieces cook over low-to-medium heat.
  11. Stir at regular intervals.
  12. When the brinjal pieces are well-cooked, mix the tamarind pulp with 2 tbsp water.
  13. Add the tamarind water to the brinjal pieces and mix well.
  14. Cook till the water evaporates.
  15. Turn off the heat.
  16. Add salt and mix well.
  17. Add menthi podi and mix well.
  18. Serve hot with rice or rotis.


  • The brinjals must be small, violet, and firm. This koora does not taste good with small green brinjals.
  • You can omit the tamarind pulp, if you like.
  • You can use either of my menthi podi recipes. I alternate between the two. 🙂