Vankaya Munakkaya Mamidikaya Kura

This south Indian curry has an unusual combination of vegetables, which makes a flavourful side dish with rice or roti. One of the traditional recipe that is often made at my home when the seasonal arrivals in the market. The combination of drumstick, brinjal and mango brings out exotic taste even if you make sambar with it. There is no need to add tomatoes or tamarind to give sourness, just mango will do the magic. 

Preparation & Cooking Time : 30 minute

Yield : Serves 3


Baby Brinjals- 200 grams
Drumstick - 1 large stick
Raw Mango(green) - 1
Onion - 2 medium
Garlic - 4 cloves
Sambar Powder - 1 tbsp
Jaggery - 2 tsp
Turmeric Powder - 1/4 tsp
Salt To taste
Oil - 2 tbsp 
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Curry leaves - 1 spring
Asafoetida a pinch


  1. Wash the drumstick and cut into 2 inch sticks. Bring water to boil in a sauce pan, add the drumsticks and sprinkle generous pinch of salt. Let it cook till turns pale green and tender to break when poked with spoon. Drain the drumsticks and keep aside. Use the drumstick water to make rasam.
  2. Next wash the brinjals, trim the edges and cut into chunks. Heat a fry pan with a tbsp of oil, saute the cubed brinjals until turns soft.
  3. Now cube the raw mango as needed or of same size like brinjals. In another kadai or fry pan, heat a tbsp of oil, season with mustard, cumin, curry leaves in order and let it splutter. Add asafoetida, onion , garlic and saute till translucent. Now throw in the  mango cubes, turmeric powder, a pinch of salt and cover with a lid. Simmer cook for 5 minutes.
  4. Uncover the lid - add the sambar powder, sauteed brinjals, drumsticks and jaggery.  Check for salt and add as needed. Saute well to combine. Cook for another 5-8 minutes to incorporate all the flavours set in the veggies.
  5. Remove from the flame and serve with rice or roti.


  • You can either de-skin the mango or add as such. It's upto your choose and preference. 
  • Since all these vegetables may vary with cooking time, it is must to fry or cook seperately to avoid mushy.
  • If you don't have sambar powder, use a 1 tsp of chilli powder + 2 tsp of coriander powder.
  • With the same combination of vegetables try to make sambar that taste equally delicious with rice.

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