Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fresh Amaranth ~ Green Brinjal Curry

(Thota kura-Poluru Vankaya Kura)

I have written about a type of small, green colored brinjals called Poluru Vankayalu that’s available in Nandyala region. My mother prepares a special curry with green brinjals and red tinged pretty looking amaranth leaves. Fresh ginger is also added. The combination creates a deep flavored curry, which has a unique, indescribable taste. This curry, rice/chapati, dal and yogurt are the routine fare for us. But today, I have prepared pasta in tomato based sauce and added the curry before serving. Good meal.


Reddish Green Fresh Amaranth Leaves and Green Brinjals (Thota kura and Poluru Vankaya)

Recipe:

Prep work:
1 bunch fresh amaranth -pluck leaves and tender stalks, wash and chop finely.
12 green brinjals - wash, remove the petals and cut lengthwise into thin pieces. Add them to salted water
1 Rupee (dollar) coin sized ginger and 4 green chillies - grind to fine consistency

Cooking:
1 tsp of oil, ¼ tsp each- minced garlic, curry leaves, cumin and mustard seeds
Heat oil in a wide skillet. Add and toast garlic, curry leaves, cumin and mustard seeds.

Remove from water and add green brinjal pieces to the hot skillet. When added to skillet, they have to sizzle, so keep the heat high. Stir fry for few minutes. When they are turning to soft, add finely chopped amaranth leaves. Also sprinkle the grinded ginger-green chilli, a pinch of turmeric and quarter teaspoon of salt. Mix and cook on medium-high heat for about 3 to 5 minutes, until the leaves wilt and curry comes together. Serve hot with rice, chapati or experiment as pasta topping like I did.


Fresh Amaranth ~ Green Brinjal Curry (Thota kura-Poluru Vankaya Kura)

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Vankaya (Brinjal), Thotakura (Amaranth) (Wednesday April 18, 2007 at 5:28 pm- permalink)

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22 comments for Fresh Amaranth ~ Green Brinjal Curry »

  1. Indira,

    I’m so fascinated with all the different ingredients you use. Its so hard to find such a variety here in Michigan. Wish I was in India to taste such delicacies!

    Kanchana

    Comment by Kanchana — April 18, 2007 @ 5:48 pm

  2. Hey Indira , I had eaten this curry from a friend who is from Tirupati and it was amazing, I remember they added tomatoes too.. will surely try this an this kind of vankaya is dad’s favourite

    Comment by Deepika Saripalli — April 18, 2007 @ 5:54 pm

  3. Kanchana, it’s definitely different from what culinary divas in mainstream media proclaim as authentic Indian cuisine. That’s for sure. :) But this is how we prepare food at our homes.
    I was able to get both these ingredients at a local Vietnamese grocery shop here in Seattle.

    Hi Deepika, that’s great to hear. Yes, there is another version called “pulusu” little bit watery with tomatoes in it. It tastes quite good as well.

    Comment by Indira — April 18, 2007 @ 5:57 pm

  4. Amaranth is so superior to spinach. This curry with brinjal seems unique. So does the amaranth have a little crunch to them being added to the end?

    Wish the amaranth was as as fresh as your picture… They mostly seem dull and lifeless in CA.

    Comment by mika — April 18, 2007 @ 6:29 pm

  5. Hi Indira,

    We make the same Saag-Brinjal dish back home in Orissa and add crushed “vadis” to it. Tastes wonderful. Can’t wait to get fresh Amaranth leaves in the Bay Area :) Thanks for this wonderful recipe :)

    Comment by Sangeeta — April 18, 2007 @ 8:33 pm

  6. simple and beautiful recipe as usual

    Comment by anusharaji — April 18, 2007 @ 9:18 pm

  7. This is the first time i see amaranth teamed up with brinjal…very unique. we always make (at our home) sambar and koottu. And I must say you always use very few ingredients to create wholesome dishes… no need to write down the recipes; it just stays fresh in my memory. Thanks Indira!

    Comment by Latha — April 19, 2007 @ 12:21 am

  8. Hi Indira,
    Delicious looking koora! Mee gutthi vankaaya koora chesina taravaatha we are big fans of the polooru vankaya at home now :-) So next on my to try list with Vankaya is you know what…:-)
    Asalu, meeru chaala creative Indira! Who would think to serve this with pasta!

    Comment by Latha — April 19, 2007 @ 5:42 am

  9. Thotakura and vankaya combination sounds different, but delicious. Have to look for thotakura in our grocery store. Would love to try all these recipes. Thanks Indira.

    Comment by Pavani — April 19, 2007 @ 7:47 am

  10. Hi Indira, Finally found the tothakura in the SE asian grocery I frequent, just to add to the other names, I found it as sheen choy

    Comment by Deepika Saripalli — April 19, 2007 @ 8:30 am

  11. Indira, you are doing a great job. Always keep that head up! ;-)

    Comment by Meeta — April 19, 2007 @ 11:56 am

  12. hi mee ideas anni baguntai…photos kooda….good job….

    Comment by shanti — April 19, 2007 @ 11:42 pm

  13. wow nice combination indira!

    Comment by Roopa — April 20, 2007 @ 12:20 am

  14. Hi Indira,

    amazing picture! i never seen a green brinjal like that one and the combo with chowli, have to try it…
    also I’m letting u know ive put a link to mahanandi on my blog.

    Comment by Rachna — April 20, 2007 @ 1:55 am

  15. Those green eggplant are so sweet aren’t they? I love pairing them with greens, they really complement each other well…I used to grow these green ones, as well as the white and long Japanese eggplants in FL….I do miss that veggie patch of mine…. :)

    Adding them to Pasta is a nice idea indeed.

    Comment by Trupti — April 20, 2007 @ 5:36 am

  16. When I see these Green Vankayalu, my mouth waters. My mother who loves in Hyd makes it a point to buy these green brinjals whenever she vists Nellore. I never liked other brinjals.. Making gutthi vankaya koora with this vankayalu is a pleasure…

    Good posting Indira gaaru. BTW, how is your school going back home?

    Comment by vamc — April 21, 2007 @ 7:40 am

  17. Indira I just made the spinach talimpu and its so yummy,i added the black chickpeas too and it does wonders to the texture and taste of the spinach curry.

    Comment by sumitha — April 21, 2007 @ 12:07 pm

  18. Indira,

    When I was taking stock of vegetables in my refrigerator, I found I had fresh Amaranth and also Vietnamese Brinjals. I added tomato and whole lentils to your recipe and it worked wonders with rotis and rice.

    Thanks for sharing!

    Comment by Priya — April 21, 2007 @ 4:50 pm

  19. Hi Indira
    Look at those white brinjals..i love them!!!lovely curry too..

    Comment by swapna — April 22, 2007 @ 12:26 pm

  20. Hi Indira,
    I made this fresh amaranth and brinjal curry.came out so good. Thank you for sharing a such a wonderful recipe.

    Indira replies:
    Hi Durga, glad to hear that you tried and liked this recipe. Thanks for letting me know.

    Comment by Durga — June 8, 2007 @ 9:45 am

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  22. Where can you buy amaranth? I live in WA and went to my local Indian store and did not find any..I also did not find any dried ones.

    Where can I buy some (dry or fresh) and if dried, what would be a good substitute?

    Thanks so much!

    Comment by Caroline — December 14, 2007 @ 10:00 pm

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