Vankaya Vepudu – Brinjal Stir-Fry
Today I'm blogging yet another version of the classic brinjal stir fry, a slight variation from vankaya kothimira vepudu. In this recipe sliced brinjals have be shallow fried before combining them in a sauteed onion-spice base. Just ensure that the tender brinjals are not bitter and the resultant stir fry is satisfying on the palate
Vankaya Vepudu – Brinjal Stir-Fry
Ingredients
15Instructions
- 1
Heat half a tbsp of oil in a cooking vessel. Add the sliced brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don't burn or stick to the pan. Add salt and turmeric pwd and remove.
- 2
In the same pan, add the remaining oil. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds.
- 3
Add the ground paste and saute for 8-10 mts or till the rawness of onions disappears.
- 4
Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts. Stir inbetween. Adjust salt.
- 5
Garnish with fresh coriander leaves and serve with hot rice.
About This Recipe
Today I’m blogging yet another version of the classic brinjal stir fry, a slight variation from vankaya kothimira vepudu. In this recipe sliced brinjals have be shallow fried before combining them in a sauteed onion-spice base.
Just ensure that the tender brinjals are not bitter and the resultant stir fry is satisfying on the palate and makes a great side with white rice and sambar. I used the left over stir fry as a sandwich filling with wheat bread and believe me, it tastes real good.