Monday, 16 January 2012

Brinjal Fry or Eggplant Fry



Brinjal Fry Ingredients:

1.  Brinjal – ½ kg
2.  Chilli powder – ½ tsp or to taste
3.  Turmeric powder – ¼ tsp
4.  Mustard seeds – ¼ tsp
5.  Urad dal – ½ tsp
6.  Curry leaves – 5
7.  Garlic – 2 flakes
8.  Salt – to taste
9.  Oil – 5 tsp
10. Channa dal powder – 2 tbsp

Kathirikkai Varuval or Vankaya Vepudu Preparation:

Wash the brinjals and slice them into lengthwise.

Roughly crush the garlic flakes and keep aside.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add urad dal, crushed garlic and curry leaves.

Sauté till urad dal turn into golden yellow colour.

Then add the sliced brinjals, turmeric powder and salt.

Combine well and close with a lid.

Cook on low flame till they become soft.

In-between stir well so that they don’t burn.

Then add red chilli powder and sauté for a min.

Add channa dal powder and sauté for another two mins.

Finally adjust salt and remove from heat.

Kathirikkai Varuval or Vankaya Vepudu is ready.

Serve with plain white rice, sambar rice, etc…