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This Vankaya Fry is my grandma’s recipe. Fresh, small long Vankaya is used to make this dish. Being in US for all these years, I could never get my hands on them. Now, that I’m in India, I got fresh veggies from my farm and was so trilled to see these vankayalu. The fry is made with simple ingredients.

Preparation Time : 10 minutes

Cook Time : 15 minutes

Serves : 3-4

Ingredients :

Eggplant / Vankaya : 1/2 kg

Onion : 1 large sliced

Green chillies : 3 slit

Curry leaves: 1 sprig

Ginger garlic paste : 1 teaspoon

Turmeric : 1/2 teaspoon

Iguru Karam : 2 teaspoons

Coriander powder : 1/2 teaspoon

Salt to taste

Roasted Peanuts : 1/2 cup crushed

For Tempering:

 Chana dal : 1 teaspoon

Urad dal : 1 teaspoon

Cumin : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Dry red chilli: 1 broken


Cut the eggplant into 2 inch pieces and put them in salt water.

Heat oil in a pan add all ingredients listed under for tempering and fry until the dals turn golden brown.

Add curry leaves, onions, green chillies and sauté for 2-3 minutes or until the onions turn translucent. Add ginger garlic paste and sauté for 30 seconds.

Add eggplant, turmeric, salt, stir to combine and cook for 5 minutes. Add crushed peanuts, stir to combine, close lid and cook for another 5 minutes.

Take the lid off, add Iguru Karam, coriander powder, stir well and cook for 2-3 minutes or until the eggplant is completely cooked.

Serve hot with rice or roti.