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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.
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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?
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@aahaaram
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