Jan 13

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Gongura Vankai – Baby eggplants in Tangy Sorrel Leaves Gravy

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Gongura VankaiSorrel leaves are special at our home. We love the tangy flavored sorrel leaves in dal and chutneys. Today for a little variation we shall cook tender baby eggplants with the tangy sorrel leaves. It simply tastes DELICIOUS!





Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins

  • Sorrel Leaves (remove thick stalk and wash to remove dirt and dust) – 1 Cup packed
  • Baby eggplants (make a cut in ‘X’ mark leaving the stem intact)  – 8 no
  • Ginger (chopped) – 1/2 Tbsp
  • Garlic (chopped) – 1 Tbsp
  • Green Chillies (slit) – 5 or to taste
  • Oil – 3 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Coriander Powder – 1 1/2 tsp
  • Salt – to taste
  • Garam masala Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Water – to dilute the gravy


For Frying the Eggplants:

  • In a medium frying pan add half of the oil and fry the eggplants with dash of salt. Cook till tender.
  • Remove the eggplants from the pan. Set them aside.

For the Gravy:

  • Into the same pan add remaining oil and add cumin seeds, turmeric powder, ginger, garlic fry for 30 secs or till garlic turns golden.
  • Add green chillies and fry for a min. Add coriander powder follwed by onion and cook covered till onion becomes tender.
  • Add 1/2 cup of water and sprrel leaves cover to cook till sorrel leaves turn mushy. (approx 5 mins)
  • Cool the mixture by transferring into separate bowl and blend till the mixture is smooth.
  • Add in the blended sorrel leaves puree back to the pan and fry till oil separates from the gravy.
  • Then add garam masala powder, salt if needed, water to dilute the gravy, cooked eggplants and cover.
  • Slow cook for 2 mins or until the eggplants absorb the flavors from the gravy.


  • Deep fry the eggplants for richer flavor.
  • Can use any other favorite vegetable in place of Eggplants.
  • Use sufficient green chillies to balance the tangy sorrel leaves.
  • Adding greens into your diet makes your meal nutritious.


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