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
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
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.