Friday, October 9, 2009

Brinjal fry/Vankaya vepudu

Brinjals are our most favourite veggies and we have seen amma make so many variety dishes with them. Brinjal fry or vankaya vepudu in telugu is one of these. It is a quick recipe and easy to make.

Preparation time: 10 mins

Serves 2


Round medium sized Brinjals (Vankaya/baingan/badnekayi) ½ kg
Refined cooking oil 1 cup
Chilli powder 1tsp
Curry leaves 4-5
Salt to taste


Wash, wipe and chop the stems. Make a plus shaped cut on the bottom of the brinjals. Please look into the brinjal and throw off any spoilt ones. Keep the cut brinjals in water or they turn black.

Heat oil in a kadai/pan(bandli/mookudu). Once hot, wipe the brinjals to remove any moisture/water and fry in the oil till they turn dark purple. Please be careful to ensure that there is no water in the oil else it shall result in oil spluttering all over. Place the brinjals on tissues to remove any extra oil.

Add a tsp of chilli powder and salt to taste and mix well so that the brinjals, by now dry absorb the spice and taste. Garnish with curry leaves shallow fried in a tsp of oil.

Brinjal fry or vankaya vepudu is done. Brinjal fry goes well with plain rice and phulkas. It is advisable not to have them with pooris though as the brinjals are already fried.


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