Brinjal Fry/Andhra Vankaya Vepudu is another traditional dish from the Andhra region. It goes well with Rasam Rice, Curd Rice or Sambar Rice
Ingredients
Brinjals – 400 Gms
Oil – 1 ½ tbsp
Mustard Seed – ½ tsp
Cumin Seed – ½ tsp
Fenugreek Seed – few
Sesame Seed – 1 tbsp
Turmeric Powder – 1 pinch
Salt to taste
Chopped Coriander Leaves – 2 tbsp
Ingredients for roasted Powder:
Coriander Seed – 1 tsp
Cumin Seed – ½ tsp
Channa Dal (Bengal Gram) – 2 tsp
Dry Coconut Powder – 2 tbsp
Coconut Powder – 2 tsp
Method:
Cut the Brinjals vertically into four. Immerse them in a bowl of water and keep aside.
Heat a pan. Dry roast the Cumin Seed, Coriander Seed, Fenugreek Seed and the Bengal Gram for a couple of minutes.
Add the Sesame Seed, Dry Coconut Powder. Stir for a minute. Sesame will start spluttering. Switch off the flame. After it is cooled, add Coconut powder and Chilli Powder.
Grind all of them together to a coarse powder.
Take out the chopped Brinjals from the water and drain.
Heat the Oil in the same pan which we used. Add Cumin Seed and Mustard Seed.
Once they crackle, add the Brinjals, Salt and Turmeric Powder. Mix it. Cover the pan with a lid and simmer for 2 to 3 minutes in low flame.
Stir well and continue cooking till the Brinjals become soft. Add the coarsely ground powder.
Mix well, cover with the lid and cook for another two minutes.
Remove the lid and stir cook for another two minutes. Add the Coriander Leaves and mix.
Transfer to a serving bowl.
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