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 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

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  brinjals

 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)

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.

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28 thoughts on “Vankaya Vepudu – Brinjal Stir-Fry

  1. 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

  2. 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:)

  3. 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:)

  4. 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.

  5. u did use lot of masala in there ๐Ÿ˜‰
    i use one at a time corriander green chilli
    mint green chilli
    ginger or galic or onion paste whatever ๐Ÿ™‚
    luv that shot btw ๐Ÿ™‚

  6. 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. ๐Ÿ™‚

  7. 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.

  8. 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.

  9. 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.

  10. 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

  11. 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

  12. 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.

  13. 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

  14. 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 )

  15. 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?

  16. 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?

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