Ingredients: teaspoon Methi Seeds (Fenugreek Seeds), tablespoons Poppy seeds, Brinjal (Baingan / Eggplant), tablespoons Sunflower Oil, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), cloves Garlic - finely chopped, tablespoon Red Chilli powder, tablespoon Coriander Powder (Dhania), teaspoon Turmeric powder (Haldi), teaspoon Methi Seeds (Fenugreek Seeds), grams Tamarind - soaked and pulp extracted, tablespoon Jaggery, - to taste, Vegetarian diet
Instructions: To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour. Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste.Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Remove the fried brinjal and keep aside.Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.Let it continue to simmer on medium flame for 5 to 7 minutes. After 5 minutes add fried brinjal and cook for 5 to 8 minutes. Check the salt and seasonings and adjust to taste according. Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.