Andhra · Curry
Vankaya tomato kura
Brinjal and tomato curry
- Energy
- 141 kcal
- Protein
- 4.8 g
- Fibre
- 9.74 g
- Time
- 25 min
Per serving, 252 g.1 Good for lunch or dinner.
One serving gives you
- 29%of the day’s folate
- 39%of the day’s fibre
- 31%of the day’s vitamin C
- 19%of the day’s potassium
Nutrition facts
One serving, 252 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy141 kcal8%
Carbohydrates
- Carbohydrate12.8 g5%
- Fibre9.74 g39%
- Soluble fibre2.49 g
Fats
- Fat7.17 g15%
- Saturated fat limit1.24 g6% of limit
- Monounsaturated fat3.26 g
- Polyunsaturated fat2.05 g
- Omega-61.95 g25%
- Omega-30.1 g10%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.8 g10%
- Histidine97.6 mg16%
- Isoleucine167 mg14%
- Leucine276 mg12%
- Lysine201 mg19%
- Methionine + cystine87 mg14%
- Phenylalanine + tyrosine358 mg43%
- Threonine146 mg35%
- Tryptophan44 mg21%
- Valine205 mg26%
Vitamins
- Vitamin A67.2 µg8%
- Vitamin B10.14 mg10%
- Vitamin B20.21 mg11%
- Vitamin B31.37 mg12%
- Vitamin B50.81 mg16%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate64.1 µg29%
- Vitamin B120 µg0%
- Vitamin C20.3 mg31%
- Vitamin D0 µg0%
- Vitamin E1.22 mg16%
- Vitamin K40.4 µg73%
Minerals
- Calcium62.1 mg6%
- ChromiumNot in the source data
- Copper0.3 mg18%
- IodineNot in the source data
- Iron1.78 mg6%
- Magnesium63.8 mg17%
- Manganese0.58 mg15%
- MolybdenumNot in the source data
- Phosphorus99.5 mg10%
- Potassium657 mg19%
- Selenium2.74 µg7%
- Sodium limit209 mg10% of limit
- Zinc0.75 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Brinjal - all varieties vankaya150 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Tomato, ripe, local60 g
- Onion, big ullipaya25 g
- Coriander seeds dhaniyalu1 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Cut brinjal into cubes and keep them in water so they do not darken.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the onion and cook until soft, then the crushed garlic, the chopped tomato, turmeric, chilli powder, ground coriander seeds and salt. Cook to a thick masala, add the brinjal and simmer covered until tender.