Ok, so you saw the two gaint Brinjals I put up yesterday?. I used only one for the Nune Vankaya and saved up the second. What I did with the second one? Nice question, because we got up one day and wondered what to cook for Dad’s lunch and we remembered the second brinjal. This is a very favorite dish that we make often. Brinjal dry curry or Vankaya Veppudu. There have been many nights that I remember as a kid, that Amma used to make this for us. We normally like to have this with Chappatis but it goes well with Rice too. This is a delicacy for us as we enjoy the deep fried effect the brinjal gets during preparation. After marriage, I stopped making this for chappatis as hubby dear does not prefer dry curries for rotis. So this got back to being made as poriyals. But as I had said, Dad loves brinjal, so any form this takes, he takes delight. There was once a song in a telugu movie about Brinjal and its different varieties that Andharites indulge in. Every time we get to watch that song, Dad says “wow wow, so many delicious treats from Brinjal”. So today’s lunch box series again has Dad’s dabba in focus.
Today’s Lunch Box had
Brinjal Subji ~ Vankaya Vepudu
Brinjal – 250 gms
Onions – 2 medium
Garlic – 4 pods
Chilli powder – 3/4 tsp
Coriander powder -1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil – 2 tsp
Curry leaves few
Ground nut powder – 2 tsp
Mustard seeds + Urud dal – 1/2 tsp
Curry leaves few
Clean and cut brinjals into quarter pieces. Soak them in water so that they don’t turn blank.
Chop onions into fine pieces. Crush the garlic pods
Heat oil in a pan. Let the mustard seeds splutter. Then add the curry leaves, garlic. Fry for 1 min.
Then add finely chopped onions. Fry till its brown. Drain the water from the brinjals and add to the pan. Sprinkle turmeric powder, salt. Cover with lid and simmer for 5 mins.
Then add the chili powder, coriander powder. Adjust the salt. Cover and cook again for 10 – 15 mins, till the brinjal is well cooked.
Once its cooked, remove the lid and add the ground nut powder. Mix well.
Its ready to serve with chappatis.
Note: Adding more onions to this adds taste. Garlic should be crushed and not chopped. And the stream that comes out of the lid should be let into the vegetable for it to cook. Water should not be added, brinjal gets cooked with its own stream.
If you are not bothered about oil, you can add 2 – 3 tsp else 1 or 2 tsp is enough to get this to super duper taste!