Savor the exotic “Vankaya Gasagala”

You might be a bizarre foodie, or may be not! But whatever is the case, your taste buds would love being mantled by this appetizing Indian dish. Inherent from the classic Andhra Cuisine, Vankaya Gasagasala is perhaps, yet another mouth-watering meal which definitely deserves a 5 on 5!

Vankaya Gasagasala (you may call it Vankaya, for short!) is a regal, fête dish with an aroma that will make you full of beans, a smack that you’ll never forget, and a texture that looks warm and imperial. The most startling fact about this Andhra dish is that, neither onions, nor tomatoes go into its making. The poppy seeds might not be having a better use, than to put them into Vankaya’s making. Poppy seeds not only lend the dish its own classic form, but they lend it an ample syrupy flavor. As you taste it, you’ll feel lost into layers of roasted sweet, tangy, and savory flavors!

Vankaya Gasagasalu Kura

Vankaya Gasagasalu Kura



  • 1/4 kg purple brinjals, wash and sliceimages
  • 1 1/2 tablespoons oil (you can add another 1/2 tablespoon if required)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • Pinch of roasted methi/fenugreek/menthi powder
  • Pinch of roasted cumin powder
  • 3 tablespoons khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
  • 1 1/2 tablespoons jaggery or sugar (adjust)
  • Very small lemon sized tamarind, extract pulp
  • Salt to taste

Procedure :

  1. Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides.
  2. Remove and keep aside.
  3. In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
  4. Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
  5. Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame till the gravy turns thick. It could take approx 25 to 40 mts to turn into a thick gravy. Turn off heat.
  6. Serve with rice or roti.
  7. You can even add paneer to the gravy, either garnished, or in pieces, to make the dish more imperial and exotic!



Abhinandan is a part-time media and journalism professional and a passionate victim of wanderlust. Despite all his attempts to conquer the eclectic tastes of diverse cuisines, scenic views of deep valleys and panoramic mountains, he is still uncertain about his interests. He is a food lover, compulsive traveler, an enthusiastic writer, aspiring entrepreneur, ingenious web developer, and a mathematics-savvy guy. To make up for the credence of eternal optimism, he is skilfully blessed with boundless energy and an inborn penchant for new experiences.



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