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.
Vankai Vepudu Recipe
Prep & Cooking: 30 mts
1/4 kg purple brinjals, cut into quarters
big pinch turmeric pwd
1 tbsp oil
salt to taste
1/2 tsp mustard seeds
1-2 dry red chillis, tear and de-seed
pinch of asafoetida/hing/inguva
10-12 curry leaves
Roast and make a fine powder:
1/4 tsp cumin seeds
1 tsp coriander seeds
1 1/2 tsps chana dal
1-2 dry red chillies
8 fenugreek seeds/methi
1 tsp sesame seeds
1 tsp oil
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.