Andhra Sweet And Sour Eggplant Stew / Andhra Vankaya Pakodi Curry / Brinjal Pakodi Curry / Brinjal Curry

Andhra sweet and sour eggplant Stew is easy and traditional recipe in Andhra Pradesh. Andhra Sweet And Sour Eggplant Stew is a very delicious curry serve with plain rice. Vankaya pakodi curry is a traditional Andhra dish made with brinjal, deep fried besan fritters and spices.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Yield: 3
  • Skill Level: Medium


  • Eggplant – 1 big nos.
  • Oil for frying –
  • Dry Red chili – 2-3 nos.
  • Cumin Seed – 1 tbsp
  • Mustard Seed – 1 tbsp
  • A pinch of asafetida –
  • Chopped Onion – 1 cup
  • Chopped Green Chili – 2-3 nos.
  • Curry Leaves – 10-11
  • Water as needed –
  • Tamrind Juice – 1 tbsp
  • Grated Jaggery – 1/4 cup
  • White Sugar – 1 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Salt as per taste –
  • Red Chili Powder – 1/2 tbsp


  • Cut the brinjal into slits and rub some oil into outside and put it on a chapatti roasting net or a grill pan on the gas flame and you can also put it in open flame on the gas burner.
  • Roast the brinjal for 30 minutes or till it is soft.
  • Transfer the roasted brinjal in a bowl and allow to cool and take the skin off, knead it to make it into a smooth paste.
  • Heat the oil in a pan, add dried red chili, hing, cumin seeds, green chili, mustard seed, onions and curry leaves, fry for 4-5 min or till the onions are soft and begin to brown.
  • Add mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric powder, red chili powder, and salt, mix well and boil it.
  • Cook until the mixture begins to thicken.
  • Serve hot eegplant curry with rice.
ANDHRA SWEET AND SOUR EGGPLANT STEW was last modified: March 25th, 2014 by Authentic Indian Vegetarian Recipes