Telugu ~~~ English Vankaya ~~~ Brinjal Pakodi ~~~ Gram flour Soft Pakodas / Besan Fritters Kura ~~~ Curry / Stir-fry / Poriyal / Saute
Brinjal Pakodi Curry / Brinjal Curry / Vankaya Koora / Vankaya Kura / Brinjal Stir Fry / Pakoda Curry / Deep Fried Brinjal Curry.
|¾ cup||Besan flour (kadalai maavu)|
|¼ tsp||Red chili powder|
|½ tsp||Green chili (minced)|
|¼ tsp||Ginger garlic paste|
|5 nos||Curry leaves (chopped)|
|½ cup||Water (approx)|
|2 cup||Oil (for deep frying)|
|2 nos||Onion medium (sliced lengthwise0|
|2 nos||Green chili (finely chopped)|
|¼ tsp||Ginger & garlic paste|
|1 tsp||Red chili powder (for saute)|
|¼ tsp||Turmeric powder|
|½ tsp||Coriander powder|
|1 tsp||Salt (or to taste)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|10 nos||Curry leaves|
|5 nos||Cashew nuts|
To make the Pakodi: Mix all ingredients from table-1 except oil. Heat the oil in a kadai for deep frying and keep it ready. Mix gram flour, red chili powder, ginger garlic paste, minced green chili. Slowly add water (water measure of 1/2 cup is approx) until its becomes a smooth batter like thick idli dosa batter. Adjust accordingly to make it to that consistency. Now pinch little batter and drop into the oil like small pakodas. Fry them till golden brown and keep aside.
To make the Kura: Wash the brinjal and keep it ready, do not chop them until its ready to be added. Heat oil and splutter mustard, cumin, split black gram and curry leaves. Add the sliced onions with chopped green chili, saute for few minutes. Now add ginger garlic paste and fry for another couple of minutes. Its time to add the brinjal, Keep a bowl of water ready to keep the sliced brinjal. Trim the top and bottom of the brinjal, slice them thinly and add it to the water. This will prevent it from turning brown. When you are done with the chopping then drain all water and add the brinjal pieces to onion mixture. (If you prefer to deep fry, you can fry the pieces in oil and add at this stage).
Bring the flame to medium and cover with a lid and cook for 5 minutes. When they turn tender add turmeric powder, red chili powder, coriander powder and salt. Fry them well to incorporate well. Now add the deep fried besan pakodas and keep sauteing over low flame until the oil separates.This should just take a few additional minutes. Adding few ghee fried cashews is purely optional but finishes the dish with rich looks. Switch off and serve hot as a side for rice.