Vankaya Vepudu (Eggplant Fry - Andhra style)

 

            Vankaya Vepudu or in simple terms Eggplant Fry is an Andhra style spicy and tangy stir fry dish made of eggplants / brinjal. It is best enjoyed with hot steamed rice or as a side dish with curd rice, sambar rice or rasam rice. However, you may also enjoy with paratha or chapatti. 

          In fact, eggplants tastes better if prepared in this way. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. To enhance the flavor you may also drizzle some ghee while serving. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           This Vankaya Vepudu is very popular dish in many regions of Andhra, where it is enjoyed by the local folk and found in every Andhra household and restaurants. Each family and restaurant has their own unique style of preparing it. 

           Basic ingredients, available in the kitchen goes into the preparation. However, peanuts, sesame seeds and coconut are the main spices used in the recipe besides others. It simply tastes awesome with just hot steamed rice with some ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

Ingredients - 

• 8-10 baby eggplants, sliced into 4 pieces
• 2-3 tbsp. oil
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 1/2 tsp. turmeric powder
• salt to taste 
• 1-2 sprigs curry leaves
• 1 tbsp. coriander leaves, chopped

To grind - 

• 2 tbsp. peanuts, dry roasted
• 2 tbsp. sesame seeds, dry roasted
• 2 tbsp. fresh grated coconut, dry roasted
• 5-6 garlic cloves
• 1 tsp. cumin seeds
• 3 tbsp. red chili powder
• 1/2 tsp. tamarind paste

          Grind all the mentioned ingredients into a coarse powder and keep aside.

          Heat oil in a pan and temper with chana dal, urad dal, mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds or till it stops spluttering.

          Add the onion and sauté till it turns translucent. Now add the eggplants, curry leaves, salt to taste and turmeric powder. Mix everything well and cook, covered till it turns soft. Keep stirring at intervals. 

          When done, add the coarsely ground spice mix and give it a stir so that the eggplants are well coated. 

          Now switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, curd rice or chapatti. 

Notes - 

1.  Immerse the chopped eggplants in salt water to avoid discoloration. 

2.  Adjust the red chili powder according to your preference. However, this dish tastes yummy when it is spicy.

3.  I added tamarind paste in this recipe. You may use a small lime size ball of tamarind. 

4.  You may also serve vankaya vepudu with a drizzle of some ghee to enhance the flavour.

                                  Dry roast the peanuts, sesame seeds and grated coconut.

                                  Grind all the mentioned ingredients 

                                  into a coarse powder and keep aside.

                       Heat oil in a pan & temper with chana dal, urad dal, mustard seeds, 

                       cumin seeds & asafoetida. Sauté till it stops spluttering.

                                  Add the onion and sauté till it turns translucent. 

                      Add the eggplants, curry leaves, salt to taste & turmeric powder. Mix 

                      well & cook, covered till it turns soft. Keep stirring at intervals. 

                            When done, add the ground spice mix & give it a stir so that the 

                            eggplants are well coated.

                                 Garnish with coriander leaves. 

                                 Serve with hot steamed rice, curd rice or chapatti.