Vankaya vepudu or brinjal fry recipe with step by step instructions and photos.
Jump to RecipeSpeaking about vankaya or brinjal takes me back to my childhood days. Brinjal being one of my favorite veggies, i love to cook this vegetable at least once a week. This vegetable is so versatile, we can cook it with other vegetables. We can make lot of recipes using this vegetable like vankaya pulusu, vankaya pullagura, vankaya pachadi etc.
Vankaya vepudu is one of the most commonly made side dish in the telugu states. Andhra food is known for its spicy and flavorful recipes. It’s called as vankaya vepudu in telugu and its spicy, just goes perfect with plain rice. Each one has their own version of this recipe according to their taste preferences.
This vankaya vepudu is so simple and can be prepared in few minutes. For this recipe, we need to dry roast and grind few ingredients and make a spice powder. This powder or karam(in telugu) adds nice taste and aroma to this dish.
Key Ingredients for vankaya vepudu
Spice mix is the very important ingredient for this vankaya vepudu recipe. Adding in all the elements required for this spice powder is important too. Peanuts and coconut gives a nutty flavor to this fry and also gives nice texture. Cinnamon and cloves gives nice aroma to this brinjal fry.
Also choosing Brinjal is also very important, make sure brinjals are tender enough and with no bruises. I used purple brinjals which are easily available for me, any brinjal would be fine.
Vankaya vepudu – cooking procedure
Firstly, we need to make a spice mix for this vepudu. Ingredients are
- Peanuts – 2tbsp
- Dry coconut – 1tbsp
- Sesame seeds – 1tbsp
- Cloves – 1
- Cinnamon – small piece
- Garlic – 2 pods
- Red chilli powder – 1tbsp
Dry roast all the above ingredients and let them cool. Grind them into a coarse powder. Keep it aside.
Chop the brinjals into bite size pieces, and put them in salt water.
Heat some oil in a pan, and add the tempering. Add Chana dal, urad dal, mustard seeds and curry leaves, fry them for a minute.
Discard water and add the brinjal, mix it well and let it fry.
Then, add salt to taste, turmeric and mix well. Fry for 5 to 6 minutes until the vegetable is soft.
Once the brinjal is soft, add in the spice powder and mix it really well.
Tada! Vankaya vepudu is ready. Serve it with rasam or sambar.
Serving suggestion
Serve this vankaya vepudu with hot piping rice, it is such a great combination. Since, we a have added a spicy podi, it will be a great combination just to have with plain rice or plain millet.
You can serve this with sambar sadam, rasam sadam or curd rice. It is a great side dish.
It also pairs well for chapati and dosa.
Notes
- Always pick tender brinjals without any bruises and soak soak them in salt water after chopping.
- You can make the spice powder prior and store it for a week. However, freshly ground powder will have great aroma.
- You can use the leftover spice powder for any other vegetable fry or curries.
- Sesame seeds are purely optional, you can skip them if you wish.
- Cloves and cinnamon are must, they add nice aroma and flavor to the vepudu.
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Vankaya vepudu | Brinjal fry
Ingredients
For spice mix
- 2 tbsp Peanuts
- 1 tbsp Dry coconut
- 1 tbsp Sesame seeds
- 1 Cloves
- Small inch Cinnamon
- 2 pods Garlic
- 1 tbsp Red chilli powder
For vankaya vepudu / brinjal fry
- 200 grams Brinjal
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- ½ tsp turmeric powder
- 1 tbsp Ground nut oil
- Salt to taste
- few curry leaves
Instructions
- Dry roast the ingredients under "For spice mix" section and grind them into a coarse powder. Keep it aside.
- Chop the brinjals into bite size pieces, and put them in salt water.
- Heat some oil in a pan, and add the tempering. Add Chana dal, urad dal, mustard seeds and curry leaves, fry them for a minute.
- Discard water and add the brinjal, mix it well and let it fry.
- Then, add salt to taste, turmeric and mix well. Fry for 5 to 6 minutes until the vegetable is soft.
- Once the brinjal is soft, add in the spice powder and mix it really well.
- Tada! Vankaya vepudu is ready. Serve it with rasam or sambar.
Notes
- Always pick tender brinjals without any bruises and soak soak them in salt water after chopping.
- You can make the spice powder prior and store it for a week. However, freshly ground powder will have great aroma.
- You can use the leftover spice powder for any other vegetable fry or curries.
- Sesame seeds are purely optional, you can skip them if you wish.
- Cloves and cinnamon are must, they add nice aroma and flavor to the vepudu.
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