Description
Andhra style spicy stuffed brinjal roast. {Telugu to English} Vankaya ~~ Brinjal, Vepudu ~~ Dry Fry
Vankaya Vepudu / Brinjal Roast / Stuffed Brinjal / Eggplants / Eggplant Stir-fry / Brinjal Stir-fry / Stuffed Eggplant / Kathrikkai Varuval
| Ingredients-1 | |
|---|---|
| 5 nos | Brinjal |
| 2 nos | Onion ( finely chopped) |
| ½ tsp | Ginger garlic paste |
| 10 nos | Curry leaves |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ no | Split black gram |
| 2 tsp | Tamarind pulp |
| ¾ tsp | Salt (or to taste) |
| ½ cup | Water |
| 2 tbsp | Oil |
| Ingredients-2 | |
|---|---|
| 2 tbsp | Dry coconut flakes/ desicated / coparai thengai |
| ½ tsp | Sesame seeds |
| ¼ cup | Peanuts (roasted) |
| ½ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 2 tsp | Coriander powder |
| ¼ tsp | Salt (for stuffing) |
Instructions
For the powder: Dry roast peanuts till they get golden spots and remove. In the same tawa dry roast sesame seeds until well toasted to light brown, remove and switch off. In the same tawa toast the dry coconut flakes which gets golden within seconds, remove and cool all the items. Now in a blender / mixie combine toasted peanuts, sesame seeds, coconut, turmeric powder, salt, red chili powder and coriander powder. Run on pulse to make a coarse powder.
For the Vepudu : Wash brinjal, trim the top, make a slit (like a “X”) keeping the other corner intact. Stuff each one with the powder and reserve the rest for the gravy. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves. Fry the chopped onions till golden, add the ginger garlic paste and fry for few minutes. Now place the stuffed brinjal on the bed of onion mixture, sprinkle the rest of the stuffing powder on top and close with a lid. Bring down the flame to low and cook for 6 minutes. When the brinjals are half way done, add the tamarind pulp, salt (table-1) and water. Again cover for another 5 minutes over low flame or till the brinjal looks lightly mushy. Check now and then to avoid burning and gently stir to avoid breaking. When they are done, the oil will separate, gravy will thicken to a paste form. Switch off at this stage and serve as a side for any rice item.
Notes
Yield; Serves 3 adults approx.
Source: Cookbook ” Saiva Samayal Kurippugal ” by Mrs. Sailaja Devi.
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Hi Mullai the taste was good,but i din’t get the red color.
delicious dish..i prepared for my son’s birthday party for vegetarian guests..everybody loved the dish.thanks mullai.
mullai looking yummy ithai nallku panna poren groundnut & ellu combi…..tasta irukkum. ur photos r asusual tempting to do.
Mullai,
Vankaya vepudu is very tempting and your presentation and final consistency,color of the gravy is perfect. Thanks for sharing this recipe. Would like to try soon, I am a brinjal lover.
Looks yummy..lovely pics..
hi……
can u tell me any other veggie tht can be used in place of brinjal as mu hubby is allergic to it.
thnxxxxxxxxxxxx
Shalu, you can do the same with capsicum, tomato . rgds, cooky
Shalini, you can try with fresh Okra/ladys finger, comes out perfect each time. Try and let me know. Thanks.
Arthi
Delicious dish mullai..
Yummy yum Mullai..
Gr88888 Mullai, brinjal is our family’s fav. veggie…tks for the wonderful recipe
Wow !! Looks very very tempting.
Have a great day
dear mullai attracting pictures tempt us to try hats off to ur photographic skills