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Vankaya Vepudu – Brinjal Stir-Fry

Print version of 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.

Fresh purple brinjals from rythu bazaar (farmer’s market)

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.

Vankai Vepudu Recipe

Prep & Cooking: 30 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

1/4 kg purple brinjals, slice them into thin small slices

big pinch turmeric pwd

1 1/4 tbsps oil

salt to taste

For seasoning/poppu/tadka:

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)

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.

Vankaya Vepudu - Brinjal Stir-Fry

Vankaya Vepudu – Brinjal Stir-Fry Recipe

Prep time: min
Cook time: min
Main Ingredients:

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 […]

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By • Jul 6th, 2007 • Category: All Recipes, Andhra Recipes, Indian Fry Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://mpradeep.blogspot.com Pradeep Makineni

    This is my favorite dish. When ever I go home I should have this curry at least once every two/three days. The images are mouth watering.

  • http://spicyandhra.blogspot.com padmaja

    hey sailu!!
    My all time favourite and i love having this fry with sambhar and rice!
    Your photos always make me crave for those wonderful fresh veggies

  • http://www.chachiskitchen.blogspot.com saju

    looks delicious! I am now craving for stir fried aubergines

  • http://supriyakrishna.blogspot.com/ sia

    this is new recipe of brinjal to try. so its “no water” stir fry. just liked the simplicity of this dish and i am always eager to learn new brinjal recipes:)

  • http://foodieshope.blogspot.com Asha

    This is the best kind of simple stir fry.My friend’s mom taught me this.They cut the Brinjals to small cubes.Love this Sailu.Thanks.Have a great weekend:)

  • http://giniann.wordpress.com/files/2006/11/thumbnail-palappam.jpg Gini

    Looks good. Cooking the brinjal seperately helps keep its shape. Would love to try this.

  • http://lata-ravi.blogspot.com Lata

    looks delicious. And infact Sandwich tastes awesome, I ate eggplant sandwich in CheeseCake Factory last week and I was trying to post the same soon.

  • http://www.talimpu.com anusharaji

    u did use lot of masala in there ;)
    i use one at a time corriander green chilli
    mint green chilli
    ginger or galic or onion paste whatever :)
    luv that shot btw :)

  • http://recipesnmore.blogspot.com/ Deepa

    This is so very nice and excellent ….wow!!i love it ….eggplant my favt among all

  • http://evolvingtastes.blogspot.com evolvingtastes

    Sailu, your ‘Vankaya Bataani Kura’ recipe is a huge hit!! I have made it several times already. This one looks really good too.

  • http://www.tastesofguyana.blogspot.com Cynthia

    As always, your dishes are so tasty. Thanks for the idea of using the left-overs as a sandwich filling. I have a cousin visiting on Sunday and he’s requested I cook brinjals with chicken. :)

  • friend

    Hi Sailu,

    I saw this link;
    http://www.helpvinay.org/dp/index.php
    thought if you publish this on your blog, many might register and in some way we would be helpful.

    a foodblogger

  • http://maninas.wordpress.com/ Maninas

    Nice photos. I shall have to try this, too, because I love aubergine!

  • S

    Nice recipe. And a great pic!! You have asked to make sure the brinjals aren’t bitter. Is there any way to check it while buying or b4 cooking. I love brinjals, but more often than not, whenever I cook them I am disappointed as they are undercooked and sometimes bitter. Any tips? It will be a great help.

  • http://www.foodmasala.blogspot.com Athika

    Hi, I loved ur brinjal stir fry recipe. Now i am trying all ur recipes. Those pictures look very good and tempting to try. I happened to see ur blog few days back and thought that even I can share some of my recipes with everyone else. So I created my own blog called http://WWW.FOODMASALA.BLOGSPOT.COM. Though right now i have posted only 6 recipes. I would like you to visit it time and again and tell me what you think of the things I post on it. I intend to surf your blog thoroughly and will of course keep in touch.

  • http://cinnamontrail.blogspot.com/ Cinnamon

    Hi, the brinjal stir fry looks delicious and mouth watering. Beautiful pictures too.

  • http://hotandsweetbowl.blogspot.com/ sukanya

    This is mouthwatering one…..love it….nice picture….

  • http://currybazaar.blogspot.com Jyothsna

    Coming here after a while. Well presented dish.

  • http://padmaskitchen.blogspot.com padma

    Sailu,
    I tried your recipe and came out very well. I like your style of cooking, simple yet full of flavours. Its a nice combination of coriander with vankaya…though I didn’t had mint to add in.
    Thanks for such wonderful recipes.

  • http://neivedyam.blogspot.com/ sharmi

    Hey Sailu, I have tagged you for random MEME in my blog. Hope you will be interested.

  • http://outofthegarden.wordpress.com Linda

    Hi Sailu, do you know I have nearly the identical plate of fresh brinjals in my fridge now? I wanted to come in and refer back to your palak paneer — I am going to a friend’s tmo to cook Indian for her and she doesn’t know anything but restaurant, so thought I’d show her something better (your version). And here was this lovely plate of brinjals. Perhaps I’ll bring mine along and make this dish too.

    Apologies for the long comment — it’s been awhile since I could access here?! and am glad I can once more. Hope you’re well!

    Linda

  • Mamatha

    Hi Sailu,
    I tried this recipe today with Dondakaya, as I didn’t have have brinjals at hand – it was simply delicious. Thanks for the recipe.

    Mamatha

  • http://www.pritya.com pritya

    Hi Sailu, One of my favourite dishes. I was amazed when I first learnt it. Many Andhra recipes have this awesome mustard flavour. Even their curd rice does.

  • namratha

    tried out this recipe yesterday and it was superb thanks a lot for posting this recipe sailu.

  • Sirisha

    Hi Sailu,

    The vepudu is pretty hearty to taste, but I just couldn’t get the same texture as yours. My brinjals got very mushy (perhaps because I cook them on low heat?) What could I have done wrong Sailu?

    Thanks again,
    Sirisha

  • Goutham Babu P

    Hi! Instead of the coarse paste suggested above, try the following. In on teaspoon oil, fry coriander seeds (2 teaspoons) and cummin seeds (1 teaspoon) and 1/4th dry coconut (grated) slightly. When powder them finely and add to the fry just 2 mintues before close. Instead of the above process, add oil to a pan, then add the tadka/poppu/seasoning as given above. Then add the brinjal pieces and fry them on medium flame. When they trun brown, add the powder as given above, just before closing. Some of you who like garlic can also add one clove of raw garlic when powdering coriander/jeera/dry coconut which gives a different aroma. This fry goes well with rice/sambar or rasam. Goutham (goutam_pakala@yahoo.com )

  • Jane H.

    Hi Sailu..I love all your recipes and have tried many with great success…unfortunately this veppudu didnt turn out so great…not sure what I did wrong..it looks completely different from your pic..I used the longer chinese eggplants and my coarse paste was quite green because of the coriander leaves..though I fried the mixture for 8-10min it was still green in color and the taste of the end product was just okay…any idea what I did wrong?

  • Jane H.

    Hi Sailu..I love all your recipes and have tried many with great success…unfortunately this veppudu didnt turn out so great…not sure what I did wrong..it looks completely different from your pic..I used the longer chinese eggplants and my coarse paste was quite green because of the coriander leaves..though I fried the mixture for 8-10min it was still green in color and the taste of the end product was just okay…any idea what I did wrong?