Vankaya Vepudu – Eggplant Stir fry (2)
The key to this stir fry recipe is a roasted and powdered magic spice blend that sets everything off, taking the quartered eggplants to their full glory. Don't miss out on the asafoetida, just a pinch gives a whole new perspective to this easy stir fry that goes well with rotis and rice. Not to
Vankaya Vepudu – Eggplant Stir fry (2)
Ingredients
17Instructions
- 1
Heat a tsp of oil in a pan. Add the methi seeds and stir fry for half a mt. Add chana dal, cumin, coriander and red chillis and stir fry on low to medium heat for 3 mts or till the dals turn red. Remove and cool. In the same pan, add sesame seeds and roast for a mt. Cool and grind all the roasted ingredients to a fine pwd.
- 2
Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them pop. Add curry leaves, dry red chillis and asafoetida toss about for 8-10 seconds.
- 3
Add the quartered 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.
- 4
Add the ground powder to the sauteed brinjals and saute for 10 mts or till the brinjals have cooked completely and turned soft.
- 5
Adjust salt and serve with hot rice.
About This Recipe
The key to this stir fry recipe is a roasted and powdered magic spice blend that sets everything off, taking the quartered eggplants to their full glory. Don’t miss out on the asafoetida, just a pinch gives a whole new perspective to this easy stir fry that goes well with rotis and rice. Not to mention, it makes a satisfying sandwich filling as well.
