Kalchina Vankaya Tomato Koora | Roasted Eggplant Tomato Curry

Smoked Eggplant in finely sauted tomato gravy

The delectable combination of eggplant and tomato makes this dish very flavorable. An excellent koora / curry from Andhra cuisines. They even call it as pachadi. Andhra people use to prepare different variety of pachadi for their everyday lunch menu. This is one such easy and tasty pachadi.
The smoked eggplant is combined with tarty tomatoes with hint of ginger garlic paste.
Here except chillies no other spice mix are used to give spiciness and that makes the curry more tasty. This goes well with hot rice or roti. Sometimes with the leftover curry  can goes as stuffing inside my breads. This recipe is more or less similar to Baigan Bhartha - famous gujarati delicacy but with added ingredients. 

Preparation Time:10 minutes
Cooking Time:15 minutes
YIELD :2-3 persons


Large Eggplant -1(preferably purple or light green)
Onion-1 medium chopped
Tomato -2 medium finely chopped
Green Chilli- 3
Ginger Garlic Paste-1tsp
Turmeric Powder-1/2tsp
Salt To Taste

Curry Leaves
Mustard Seeds-1tsp
Cumin Seeds- 1tsp
Broken Red Chilli- 4


  1. Wash and pat dry eggplant with kitche towel. Apply oil all over the eggplant. Now insert the eggplant in the fork or knife edge. Place on the  direct stove top to roast till it smokes and skin turns slight brownish. Rotate eggplant to ensure even cooking. This process  makes it to leaves out nice aroma with smoky edges. Check for process to roast in this link Baigan Bhartha.
  2. Cool the roasted eggplant for a while and peel the skin. Mash well using potato masher or fork.
  3. Now heat a wok add oil. Season with mustard seeds and let them splutter. Add cumin, split urad dal, broken red chilli, curry leaves, hing and combine.
  4. Add the split green chilli, ginger garlic paste and saute till raw smell vanish. Add the chopped onion and saute for few minutes. Add turmeric powder and mix well.
  5. Add the chopped tomatoes and salt cook for 5-8 minutes till they are soft. Add the mashed eggplant and cook for further 5minutes. Garnish with finely chopped coriander leaves.
  6. Dish out. Serve with Rice or Roti.


The eggplant should be roasted in such a way that it leaves a smoky edges with even cooking.
Applying oil will allow it to cook faster and helps to peel the skin easily.

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