Brinjal fry with ginger and green chilies / vankay allam vepudu

Brinjal fry with ginger and green chilies, vankay allam vepudu

Allam vankaya (Brinjal / eggplant) fry

One of my family favorite “Eggplants aka Vankaya aka brinjal aka Aubergine” is a must for any special occasion, be it a simple get together or a lavish wedding, egg plant holds a very special place in south Indian community.

The weather is getting quite chilly and the earthy ginger gives an extra boost.

This is a very Quick and simple eggplant stir fry, the key to this recipe is a blend of ginger and green chili that gets the best of both ginger and eggplant (vankaya).

Ingredients:

• 7 medium long egg plants, cut into an inch long pieces
• 1 medium onion chopped
• 3 garlic cloves
• 11/2 inch ginger piece
• 7 green chilies
• 3 tbsp fresh shredded coconut
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 3 tbsps oil
• salt to taste
• 1/2 tsp mustard seeds
• ½ tsp cumin
• 1 stalk of curry leaves

Directions-

1. Make a paste of ginger and green chili before hand.
2. Heat oil in a skillet, add mustard seeds and let them pop. Add cumin, curry leaves, turmeric and onions and sauté till the onions are translucent
   Add the eggplants (brinjals) and stir fry them for 5 mins without lid, keep stirring in between to prevent from burning or sticking to the pan.
3. Add the ground ginger-green chili paste and combine well. Sauté without lid till all the ingredients are well cooked.
4. Add red chili powder (if needed) and cook the curry till the eggplant pieces have cooked completely and turned soft.
5. Add shredded coconut and saute it for 1min.
6. Serve it with steam rice and a dash of ghee.