Brinjal fry in iron kadai, Vankaya vepudu recipe

Iron kadai Brinjal fry/ Vankaya vepudu is a spicy, flavorful and very quick to make stir fry that can be prepared with handful ingredients in no time and served along with any dal variety/just rice/ roti.

I regretted not trying this recipe for a very long time as this brinjal fry went so well with tomato pappu for lunch. I am glad that I tried it and happy to share it in my blog and this has been my go to recipe whenever I make dal. I have earlier posted few interesting recipes with brinjal/ eggplant like these:

This is a very easy recipe and requires no pre preparation and the key point in making this fry is the brinjal needs to be cooked in oil without adding water. And that can be easily done in IRON KADAI. Yes less oil, but excellent texture will be attained in no time. Yes this is a new series in the blog just like claypot series. This recipe can be prepared with or without onion and final touches can be made with some crushed peanuts for nutty taste and for that typical Andhra flavors, which I have skipped as I am not big fan of peanuts but at home they make it with peanuts only. Trust me it will so yummy in both the methods..

Coming to the iron kadai (pre seasoned) I got it shipped from ZISHTA where you could find variety of traditional utensils and you love cooking food in that just like me.. So let’s get to the brinjal fry/ Vankaya vepudu!!
Before that would you like to look at the recipes I prepared in claypot?? Here they are:

Brinjal fry in iron kadai, Vankaya vepudu recipe

2021-03-01 00:10:01

Serves 3

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Brinjal - 6 to 8nos.
2. Onion – 1 (small sized)
3. Red chili powder – ½ to 1 tsp (depending on spice level)
4. Sambar powder – ½ tsp
5. Coriander powder – 1 tsp
6. Turmeric powder- ¼ tsp
7. Salt - to taste
8. Mustard – ½ tsp
9. Urad dal – ½ tsp
10. Cumin seeds- ¼ tsp
11. Curry leaves – a sprig
12. Oil - 1 tbsp

Note

* 1 cup = 235 ml

Instructions

Wash and cut brinjal as shown in the collage.
Now apply a tsp oil in the iron kadai (I usually wash it, dry it with stove on then grease it with oil and store) heat oil in a pan add mustard seeds after it crackles add cumin seeds after it splutters add urad dal. When dal turns golden brown add thinly sliced onion and curry leaves. Saute well.
When onions look sauteed add sliced brinjal and saute for 2 minutes.
After 2 minutes of sauteeing add turmeric powder, coriander powder, sambar powder, red chilli powder and salt. Saute well.
Cook for 10- 15 minutes in medium flame with lid on and without adding water as it needs to be cooked in oil. Keep stirring it every now and then as it might get burnt. After 15 minutes when brinjal looks cooked put off the flame and serve it hot with rice and pappu.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Brinjal fry in iron kadai with step by step images

Wash and cut brinjal as shown in the collage.
Now apply a tsp oil in the iron kadai (I usually wash it, dry it with stove on then grease it with oil and store) heat oil in a pan add mustard seeds after it crackles add cumin seeds after it splutters add urad dal. When dal turns golden brown add thinly sliced onion and curry leaves. Saute well.
When onions look sauteed add sliced brinjal and saute for 2 minutes.
After 2 minutes of sauteeing add turmeric powder, coriander powder, sambar powder, red chilli powder and salt. Saute well. Cook for 10- 15 minutes in medium flame with lid on and without adding water as it needs to be cooked in oil. Keep stirring it every now and then as it might get burnt. After 15 minutes when brinjal looks cooked put off the flame and serve it hot with rice and pappu/sambar.