I absolutely love brinjals, in any shape, size, and form. That is quite evident by the number of brinjal related posts on this blog. This recipe for Vankaya Menthi Podi Kura | Brinjal Stir-fry with Fenugreek Flavour was first posted in June 2012 and I am updating it now to have a printable recipe and step-by-step instructions. 🙂
As I mentioned in a recent post, Menthi Podi (a fenugreek flavoured roasted lentil powder) is always at hand in my home and I use it to spice up many a stir-fries including raw banana, tendli and of course, brinjal. I vene make a stuffed baby brinjal with it.
This particular recipe is quick and easy Vankaya Kura | Andhra Brinjal Fry that I make on days when I am pressed for time (read most week days :-)). I have used baby brinjals to make this flavourful stir-fry, though you can also use the thin, long purple brinjals (not the big fat ones used to make Bharta).
Also try my recipes for Vankaya Perugu Pachadi, Gutti Vankaya Kura, Vankaya Ulli Kharam, and Vankaya Kothimeera Kharam.
Recipe for Menthi Podi Veysina Vankaya Kura | Andhra Brinjal Fry with Fenugreek Flavour
Menthi Podi Veysina Vankaya Kura
Ingredients
- 500 gms Baby Brinjals (or thin, long purple brinjal)
- 3 to 4 tbsp Menthi Podi (See Notes)
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 2 to 3 Red Chillies
- 1/2 tsp Turmeric (Optional, I use for the colour)
- 8 to 10 Curry Leaves
- Salt to Taste
Instructions
- In a large vessel, take about 1 litre of water.
- Slice the stems off the baby brinjals, and cut them vertically into 4 pieces. If you are using the long variety of brinjal cut it into 2″ long pieces about 1/2″ wide.
- Drop the brinjal pieces into the water as you cut them to prevent them from turning black.
- In a large kadhai or wok, over medium flame, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the split red chillies and curry leaves. Stir-fry for a few seconds.
- Drain all the water from the brinjal and add the pieces to the oil.
- Add some salt and mix well.
- Cover and cook for 5 minutes to allow the brinjal pieces to soften.
- Remove the cover and let the brinjal pieces fry while mixing every 1 or 2 minutes. The brinjal pieces should just start to brown at the edges.
- Add the turmeric powder and Menthi Podi. Mix well.
- Serve hot as a side dish to Sambar Rice or Curd Rice.
Notes
How to Make Menthi Podi Veysina Vankaya Vepudu | Andhra Style Brinjal Fry
- I use baby brinjals to make this Vankaya Kura, though you can also use the thin, long purple variety of brinjal. Always ensure the brinjals are fresh and firm, otherwise they will have too many seeds.
- In a large vessel, take about 1 litre of water. We will dunk the brinjal pieces in the water to prevent them from turning brown/black due to oxidation.
- Cut the stems off the brinjals. If you are using baby brinjals, cut each of them vertically into 4 pieces. If you are using the thin, long variety of brinjal, cut each of them into 2? long pieces about 1/2? wide.
-
Drop the brinjal pieces into the water as you cut them.
- In a large kadhai or wok, over medium flame, heat the oil.
- Add the mustard seeds and wait till they crackle.
-
Add the split red chillies and curry leaves. Stir-fry for a few seconds.
-
Drain all the water from the brinjal pieces. Add the pieces and some salt to the oil.
- Mix well.
- Cover and cook the brinjal pieces for about 5 minutes to allow the brinjal pieces to soften.
-
Remove the cover and stir-fry the brinjal pieces till they just start to turn brown at the edges.
-
Turn off the heat and add the turmeric powder and Menthi Podi.
-
Mix well.
- Serve Menthi Podi Veysina Vankaya Kura | Andhra Style Brinjal Fry hot as a side dish to Sambar Rice or Curd Rice.
They look sooo delicious!
Wonderful brinjal fry! Your photos make my mouth water. 🙂
Wowwww.. I love fried masala brinjal with hot parathas
This looks delicious and very easy to prepare