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.
1/4 kg purple brinjals, slice them into thin small slices
big pinch turmeric pwd
1 1/4 tbsps oil
salt to taste
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12-15 curry leaves
Make a coarse paste:
2 small onions
3-4 green chillis (adjust)
3-4 garlic cloves
1" ginger piece
2 tbsp coriander leaves
1 tbsp mint/pudina leaves (optional)
Method for making Vankai Vepudu
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.
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.
Add the ground paste and saute for 8-10 mts or till the rawness of onions disappears.
Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts. Stir inbetween. Adjust salt.
Garnish with fresh coriander leaves and serve with hot rice.