Vankaya Kura | Andhra Brinjal Fry
Menthi Podi Veysina Vankaya Kura
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This is the recipe for Menthi Podi Veysina Vankaya Kura, an Andhra baby brinjal stir-fry spiced with a fenugreek-flavoured lentil powder. It is a favourite in my home.

Course: Accompaniment
Cuisine: Andhra, Andhra Pradesh, Indian, Telangana
Keyword: Baingan Fry, Brinjal Stir Fry, Vankaya Kura
Servings: 4 People
Author: Aruna
  • 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
  1. In a large vessel, take about 1 litre of water.

  2. 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.

  3. Drop the brinjal pieces into the water as you cut them to prevent them from turning black.

  4. In a large kadhai or wok, over medium flame, heat the oil.

  5. Add the mustard seeds and wait till they splutter.

  6. Add the split red chillies and curry leaves. Stir-fry for a few seconds.

  7. Drain all the water from the brinjal and add the pieces to the oil.

  8. Add some salt and mix well.

  9. Cover and cook for 5 minutes to allow the brinjal pieces to soften.

  10. 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.

  11. Add the turmeric powder and Menthi Podi. Mix well.

  12. Serve hot as a side dish to Sambar Rice or Curd Rice. 

Recipe Notes

If you do not have ready menthi podi, in a few drops of oil roast 1 tbsp chana dal, 1 tbsp udad dal, 2 red chillies, and 1/2 tsp of methi seeds (fenugreek seeds) till they are golden. Cool and grind to a coarse powder.