Brinjal Curry with Tomato - A Taste of Home and Traditions 🍆🍅
We prepared Brinjal Curry with Tomato at home today, and it immediately brought back a flood of memories and emotions. Brinjal, also known as Vankaya in Telugu, is one of the most popular vegetables in Telangana cuisine. This meal is more than just food; it represents tradition, festivals, and community.
Brinjal curry is highly popular in Telangana. It is made in a variety of ways in practically every household—some with tamarind, others with peanut paste, and some with fresh ground masala, but the one with tomato is particularly satisfying. The combination of soft brinjal chunks bathed in tangy, spicy tomato gravy makes it a popular choice for both ordinary meals and special occasions.
My Tales of Experience 🍲
Amma (mother) cooked this dish at home today, and the entire kitchen was filled with a delectable aroma. The crackling sound of mustard seeds in oil, the aroma of garlic and onions frying, and eventually the soft brinjals cooking slowly in tomato gravy—it all made me anxious for lunch. With hot steamed rice and a touch of ghee, this curry felt like the ideal comfort food.
But my experience with this dish doesn't end there. Yesterday, in my hostel, there was Annadanam (community food service) at Ganesh Mandiram, which offered brinjal dish with rice and dal. It was incredibly good, prepared in enormous quantities but packed with flavor. The brinjal bits were delicate, and the tomato gravy had just the right flavor. It reminded me of how holidays in Telangana are always completed without this unique dish.
In fact, Vankaya Curry is a popular dish at most Telangana celebrations and functions. Whether it's a Ganesh Chaturthi annadanam, a Sankranti feast, or a wedding reception, brinjal curry with tomato or packed masala is always popular. It is more than just a dish; it represents culture, devotion, and family bonding.
Eating this dish in several settings offered me two experiences:
At home - simple, homey, and comforting.
Annadanam at Ganesh Mandiram hostel is joyous, rich, and full of affection from the community's cuisine.
Each had a distinct taste, but both impacted my emotions in different ways.
Recipe for Brinjal Curry with Tomato 🍆🍅
Ingredients:
Brinjals (small, purple) - 6–7
tomatoes - 3 (chopped)
1 onion, coarsely chopped.
Garlic cloves (4 smashed)
Curry leaves—few
Mustard seeds - one teaspoon
Cumin seeds - 1 teaspoon.
Turmeric powder: ½ teaspoon
Red chili powder (1 tsp)
Coriander powder - 1 teaspoon.
Salt, to taste.
Oil - 2 tablespoons
Water - as needed
Fresh coriander leaves for garnish.
Cooking Method:
Wash the brinjals and chop them into medium pieces. To prevent darkening, keep them in salted water for 5 minutes.
Heat oil in a pan, then add mustard and cumin seeds. Let them sputter.
Combine curry leaves, garlic, and green chilies. Sauté just a few seconds.
Add the chopped onions and cook until they are golden brown.
Now add the tomatoes and simmer until they are soft and mushy.
Combine turmeric, red chili powder, coriander powder, and salt. Mix well.
Saute the brinjal chunks for 3-4 minutes.
Pour some water, cover, and simmer over medium heat until the brinjals soften and absorb the masala.
Garnish with fresh coriander leaves.
Serve hot alongside steaming rice or roti. 🌾
Last thoughts
Today's brinjal curry at home provided warmth and comfort, but yesterday's curry at the Ganesh Mandiram hostel during Annadanam provided festive joy and a sense of togetherness. Both encounters reminded me of why brinjal curry is so important in Telangana: it is more than simply a side dish; it brings people together for family meals, festivals, and functions.
If you want a flavor of Telangana, try this brinjal tomato curry. It's simple, tasty, and filled with memories.