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 mention, it makes a satisfying sandwich filling as well.

Vankai Vepudu

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  eggplants

 Ingredients

  •   1/4 kg purple brinjals, cut into quarters
  •   big pinch turmeric pwd
  •   1 tbsp oil
  •   salt to taste
  • For seasoning/poppu/tadka:

  •   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

Method for making Vankai Vepudu

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.
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.
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.
Add the ground powder to the sauteed brinjals and saute for 10 mts or till the brinjals have cooked completely and turned soft.
Adjust salt and serve with hot rice.

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28 thoughts on “Vankaya Vepudu – Eggplant Stir fry (2)

  1. that’s such an inviting looking bunch!! this looks nice and simple.. I also loved the recipe of brinjals with black-eyed beans u provided…

  2. my mom makes the same spice without sesame seeds… She makes the same way too… love the pics.. Are those from ur own garden?

    They are from our backgarden garden at our ancestral home at our village.

  3. This looks wonderful, but please clarify: Are curry leaves the same thing as neem leaves? And if not, can you please give me the name of the curry leaf in one or more Indian dialects so that I may ask for it at my local store?

    Curry leaves are different from neem leaves. Curry leaf is known is Kadi patta in Hindi and Karivepaaku in Telugu.

  4. looks delicious sailu. my podi is similar except i also add some minap pappu to it. u’re pictures are amazing! love the tender eggplant plant!

  5. Sailu – What I have in my blog is the way I would like to appreciate this site and the various interests I see on it! Do come over and take a look at what I have:)

  6. Hai Sailu, How are you ? i’m Punitha. Your presentation is very nice to see, and your recipe is very very delicious to eat….. Thank you a lot…

  7. WOW ! Hey i guess u should show us your kitchen once ya. I am so eager to get my hands on such good looking brinjals. I just love brinjals….And all your receipes. I envy Nehal and his dad ๐Ÿ™‚

  8. Hi Sailaja,
    Till now i knew only four ways to make eggplants but now i m sure of this fifth style of making purple wonders which will be a regular one in my kitchen.
    Thanks for sharing and this drooling pic is forcing me to try this rt NOWWWWWW!

  9. Pingback: Vankaya Vepudu - Eggplant Stir fry
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  11. hai,
    it is really very tasty. the powder we used in the fry is also being used with idly & dosa. my daughter liked it very much.

    Kindly send me very easy tasty recipes to prepare for lunch for my daughter.

    priya

  12. Hi Sailu,I always look upon your site for authentic Andhra cuisine..this time I tried out the Vankaya Vepudu of yours!! and it was awesome!!!:) it has become an instant favorite at my place..thks a ton

    1. Yes, it sounds odd but with methi seeds one shouldn’t take chances especially keeping in mind beginner cooks. Experienced cooks like yourself can treat that as a ‘pinch’ of methi seeds. ๐Ÿ™‚

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