Rayalaseema Special Brinjal Curry | Nune Vankaya | How to make Brinjal Gravy Curry


Rayalaseema Special Brinjal Gravy Curry | Nune Vankaya | How to make Brinjal Gravy Curry - Rayalaseema Special Brinjal Curry is one of the most authentic dishes for Brinjal lovers. Here is a detailed recipe for Rayalaseema Special Brinjal Curry with images and a video.

Though Brinjal Curries are made in different methods, this Rayalaseema Special Brinjal Curry tastes unique with its sour, spicy and thick gravy. Telugu people make maximum recipes using Brinjal. Depending on the region and caste, it is made in different methods and this is one of them.

In Andhra, Nellore style Brinjal Curry is special and I will give my recipe in the coming videos.

This Rayalaseema Special Brinjal Curry with a touch of Tamil Nadu has a unique and authentic taste. Follow the tips given here to get a perfect taste.

Try this, Brinjal Malai Curry

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1.Brinjal: Brinjals which are purple, white and thorny and which are found in Rayalaseema are ideal to make this Curry. But I am making this Curry using the purple Brinjals available in Hyderabad.

2.Masala Paste: The paste should be ground fine for the Curry to taste better. Curry should be cooked on a low flame so that the Brinjals absorb the Gravy and the Oil separates.

3.This Curry needs more Oil than the regular Curries as the name itself indicates, this is an Oil Brinjal Curry.a

Rayalaseema Special Brinjal Curry | Nune Vankaya | How to make Brinjal Gravy Curry - Recipe Video

Rayalaseema Special Brinjal Curry | Nune Vankaya | How to make Brinjal Gravy Curry

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins
  • Servings 6


  • For Masala Paste
  • 2 tbsp Oil
  • 1 cup Chopped Onions
  • 1 tbsp Bengal Gram
  • Salt
  • 1 tsp Cumin
  • 2 Green Chilli
  • 2 Tomato
  • 2 Turmeric
  • 1/4 cup Grated Coconut
  • Water for grinding
  • For Curry
  • 4 tbsp Oil
  • 1 tsp Mustard
  • 1 tsp Cumin
  • 2 Sprigs Curry Leaves
  • 10 Garlic
  • 1 tsp Pepper
  • 2 tsp Chilli powder
  • 2 tbsp Coriander powder
  • 10 - 12 Brinjal
  • 1/3 cup Tamarind (Extracted from 70 gms of Tamarind)
  • Salt
  • 1/4 cup Green Coriander


  1. Heat the Oil. Fry all the ingredients used for Masala Paste one after the other, add Tomatoes and cook till the tomatoes become soft.
  2. Grind it along with Coconut pieces to make the Masala Paste (can use Coconut Oil to get an authentic taste).
  3. Heat some oil in a pan and fry Mustard, Cumin, Red Chillies, Curry Leaves, Garlic, Pepper and chopped Onions.
  4. Once the Onions turn golden brown, add slit Brinjals, Salt and cover with a lid. Cook till the Brinjals become soft.
  5. Now add Chilli powder, Coriander powder and saute for some time. Add Tamarind pulp and mix well. Cook it till the Oil separates from the Gravy.
  6. Add Masala Paste, sufficient Water and cook on a low flame till the Oil gets separated from the Gravy.
  7. Finally, add chopped coriander and remove it from the fire. This Curry goes well with hot Rice.

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  • V
    Recipe Rating:
    Tried this and it came very well. Thanks a lot. However, I did go with atleast 5 extra spoons of oil as there was hardly any oil to float when I cooked unlike shown in the video. I was thrilled I got it right simply bcos of the video.
  • N
    Nice pics and explanation very nice 👍😊