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 Recipe
Prep & Cooking: 30 mts
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)
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.