Andhra style Brinjal Fry | Vankaya Fry | Simple and quick brinjal fry recipe | brinjal fry recipe | Venkaya vepudu recipe | Simple and Yummy Recipes

Venkaya Fry is a side dish recipe from Andhra cuisine made with brinjal and has the nutty flavor from peanuts. This brinjal fry recipe is very delicious and made in minutes and it makes a great side dish for any south Indian meal like variety rice or with rice and sambar, rasam, or curd.

This venkaya fry with peanuts recipe is very popular in Andhra cuisine for its spicy and nutty flavor. This brinjal fry or eggplant fry recipe is called vankaya fry or vankaya vepudu in Telugu. This recipe is made in numerous ways and each family has their own recipe.

For more brinjal recipes 👇 click the recipe links below

• Spicy Brinjal fry
• Brinjal Tawa Roast
• Brinjal gravy for biryani
• Brinjal Biryani
• Brinjal and Potato fry
• Ennai Kathirikai Kuzhambhu
• Tandoori style Brinjal fry

how to make andhra brinjal fry recipe

how to make vankaya vepudu recipe

Ingredients

• 6 - Brinjals
• 1 tsp - Cumin seeds
• 1 tsp - Ginger Garlic paste
• 1 tsp - Red Chili powder
• ¼ - Turmeric powder
• 2 tbsp - crushed Peanuts
• Salt as required
• 1 tbsp - Oil
• few Curry leaves

Method

• Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

• Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

• Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

• Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

• Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

• Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

• Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, and curd.

how to make andhra style brinjal fry recipe with stepwise pictures

vankaya vepudu with stepwise pictures

Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, curd.

Watch the video recipe here 👇

Peanut Tomato Chutney | Tomato Peanut Chutney for Idli Dosa | Chutney Recipes| Simple and Yummyrecipes | #simpleandyummyrecipes

Peanut Coconut chutney is a nutty delicious South Indian Chutney that requires minimal effort. This chutney is made with very few ingredients like roasted peanut, tomato, garlic, onion, and chilies ground together and tempered with mustard seeds, and Bengal gram.

If you are bored of coconut chutney then try this peanut tomato chutney. It is very easy and quick to make. If you have roasted peanuts in hand then this chutney can be made in no time and it is a perfect side dish for idli and dosa.

For more chutney recipes 👈 click here

Capsicum Chutney

Chettinad Tomato Chutney

Radish Chutney

Curry leaves Chutney

Tomato Mint Chutney

Garlic and Curry leaves Chutney

Mint Chutney

how to make tomato peanut chutney recipe

Ingredients

• ½ cup - Roasted Groundnut / Peanut
• 2 nos Dry Red Chilli
• 5 - nos. - Shallots
• 2 - Garlic cloves
• 1, chopped Tomato
• 1 tbsp - Oil
• Salt as required

For Tempering

• Bengal gram - 1 tsp
• Mustard seeds - 1 tsp
• Split Black gram - 1 tsp
• few curry leaves
• Oil- 1 tbsp

Method

• Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

• Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

• Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

• Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

• Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

how to make peanut tomato chutney with stepwise pictures

Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

Watch the video here

Vazhakkai Pepper fry | Raw Banana Pepper fry recipe | vazhakkai pepper fry | Simple and Yummy Recipes

Vazhakkai Milaghu Varuval is one of the delicious south Indian sidedishes from the region of Tamilnadu made from raw bananas. Vazhakkai is also known as raw banana or plantain and it is widely used in south Indian cuisines.  Adding some mild spices and rich pepper makes this dish flavorsome and appetizing. It is one of the best side dishes for rice. Also, it is a very easy and quick recipe to make.

I often make recipes with raw bananas. This can be prepared in different ways with different masalas according to your taste. 

For more recipes 👇 click below

• Raw Banana Fry
• Raw Banana Chips
• Raw Banana Poriyal

how to make raw banana pepper fry recipe

Ingredients

• 1 - Raw Banana
• ½ tsp Mustard seeds
• 1 Dry Red Chili
• 1 Onion, small-sized, chopped
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• ¼ cup of Water
• 1 - 2 tsp Pepper powder
• few Curry leaves
• 2 tbsp Oil
• Salt as required

Method:

• Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

• Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

• Next, add the chopped onions and saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

• Next, add ginger garlic paste and saute till the onion become golden brown.

• Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

• Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

• Cover and cook for 8 mins on medium heat. Stir in between.

• Open the lid and cook till the banana gets roasted and cook well on both sides.

• Finally, add the pepper powder. Mix well and cook for a minute.

• Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

how to make raw banana pepper fry with stepwise pics

Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

Next, add the chopped onions. Saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

Next, add ginger garlic paste and saute till the onion become golden brown.

Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

Cover and cook for 8 mins on medium heat. Stir in between.

Open the lid and cook till the banana gets roasted and cook well on both sides.

Finally, add the pepper powder. Mix well and cook for a minute. Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

Watch the video here

Garlic & Curry leaves chutney | Poondu Karuvepillai chutney | Quick Chutney recipes | Simple and Yummy Recipes

Poondu Karuvepillai chutney - a south Indian chutney recipe made from garlic and curry leaves. This goes perfectly as a side dish for idli, dosa and also with hot steamed rice. This chutney stays good for a week in the fridge. Also, you can serve this chutney with any pakoras and also can be used as a sandwich spread.

Garlic helps lower your cholesterol levels and blood pressure and thus keeping your heart healthy. It also has anti-bacterial and anti-fungal properties. Soit is used as a home remedy to treat cough, cold and digestive problems.

Curry leaves are known for their digestive properties and are also good for your hair and eyes. It also stimulates hair growth and prevents premature greying of hair.

For more chutney recipes 👈 click here

• Radish Chutney
• Capsicum Chutney
• Curry leaves Chutney
• Tomato Mint Chutney
• Tomato Chutney

how to make poondu karuvepillai chutney recipe

how to make garlic and curry leaves chutney recipe

Ingredients

• 1 cup Garlic
• 20 Shallots
• 5 Dry Red Chillies
• 5 Kashmiri Red Chillies
• 2 Handful of Curry leaves
• little piece Tamarind
• 1 tsp Mustard seeds
• ½ tsp Asafoetida
• 2 tbsp Oil
• Salt as required

Method:

• Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

• Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

• Then grind to a smooth paste by adding the required water.

• Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Then add the asafoetida.

• Add the ground chutney to it and mix well.

• Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour.

• When done transfer the chutney to a serving bowl and serve it with idli and dosa.

poondu karuvepillai chutney with stepwise pictures

garlic and curry leaves chutney with stepwise pictures

Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

Then grind to a smooth paste by adding the required water.

Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Next, add the asafoetida.

Add the ground chutney to it and mix well. Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour. When done transfer the chutney to a serving bowl and serve it with idli and dosa.

Watch the video here 👇

Brinjal gravy for Biryani | Biryani Brinjal gravy | Brinjal curry for biryani | Simple and Yummy Recipes

Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.

For more Brinjal recipes 👇

Spicy Brinjal fry

Brinjal and potato fry

Brinjal Biriyani

Brinjal Tawa Roast

Ennai Kathirikai Kuzhambhu

This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.

Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.

how to make brinjal gravy for biriyani

Ingredients:

• 250 gms of Brinjal
• 3 tbsp Oil
• Salt as required
• few coriander leaves

To make powder

• 2 tbsp Groundnut
• 1 tbsp Sesame seeds

To make curry

• 2 Onion, chopped
• 2 Tomato, chopped
• 1 Green chilli
• 1 tbsp Tamarind pulp
• ½ tsp Jaggery ( optional )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• ¼ tsp Peppercorns
• 1 tbsp Ginger Garlic paste
• 1 tsp Kashmiri chilli powder
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder

Method:

• Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.

• Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.

• Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.

• Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.

• Add the chopped onions and green chilli and saute till it turns pink in colour.

• Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.

• Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.

• Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.

• After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.

• Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.

• After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.

• After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,

Watch the video here👇

Easy Paneer Curry | 15 minute Paneer Gravy recipe | Quick Paneer curry | #simpleandyummyrecipes | paneer gravy | Simple and Yummy Recipes

I love simple recipes and easy cooking that calls for fewer ingredients and simple steps to follow. This paneer curry is one such recipe that can be made in 15 minutes. It's creamy, flavourful, and super delicious and it goes well with chapati, naan, roti and parathas.

This paneer curry recipe will come in handy when you have sudden guests at home and you want to make something special yet easy and quick to make. This very well goes with some boiled basmati rice too. You must have tried different paneer dishes like paneer butter masala, chilli paneer, kadai paneer etc., but this Easy Paneer Curry Recipe can be made with simple ingredients which are available at your home and it will taste as good as the restaurant paneer dishes.

For more Paneer recipes click here 👈

• Paneer Hyderabadi
• Paneer Omelet
• Dhaba Style Paneer masala
• Kadai Paneer
• Schezwan Paneer
• Paneer Butter Masala
• Paneer Fingers
• Paneer and Spinach Bites - Healthy snack with paneer

Notes:

• Cashews can also be blended along with the onion and tomato to get a nutty flavour and also thickens the gravy.
• Green peas also can be used along with paneer.
• You can use this recipe as a basic curry recipe and instead of paneer, you can substitute veggies of your choice.

how to make paneer gravy recipe

Ingredients 

• 100gms Paneer, cubed
• 1 Onion, chopped
• 2 Tomato
• 1 tbsp chopped Ginger
• 4 Garlic cloves
• 1 Green Chilli
• 1 Cinnamon stick
• 3 Cloves
• ¼ tsp Cumin seeds
• ½ tsp Chilli powder
• 1 tsp Coriander powder
• ½ tsp Kashmiri Chilli powder
• ¼ Turmeric powder
• ½ tsp Garam masala
• 1 tsp dried Fenugreek leaves
• few Coriander leaves
• ¼ Fresh cream
• 2 tbsp Oil
• Salt as required

Method

• Grind together onion, tomato, green chilli, ginger, and garlic into a smooth paste using a mixer or blender.

• Heat 2 tbsp oil in a wok or kadai. When hot add the spices one by one cinnamon, cloves and cumin seeds. Fry for a few seconds.

• Add the ground paste and the spice powders - red chilli powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt as required and give a mix.

• Cover and cook the gravy for 10 min on medium heat. Stir in between. After 10 mins open the lid and give a mix.

• Next add garam masala, paneer cubes, dried fenugreek leaves and ½ cup of water. Mix well and bring it to a boil. Again cover and cook for 5 mins on medium heat.

• After 5 mins open the lid and give a mix. Next, add the fresh cream and chopped coriander leaves. Mix well and switch off the flame. Serve with chapati, roti, naan, paratha and rice.

Watch the video here 👇

easy paneer curry recipe with stepwise pictures

Grind together onion, tomato, green chilli, ginger, and garlic into a smooth paste using a mixer or blender.

Heat 2 tbsp oil in a wok or kadai. When hot add the spices one by one cinnamon, cloves and cumin seeds. Fry for a few seconds.

Add the ground paste and the spice powders - red chilli powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt as required and give a mix.

Cover and cook the gravy for 10 min on medium heat. Stir in between. After 10 mins open the lid and give a mix.

Next add garam masala, paneer cubes, dried fenugreek leaves and ½ cup of water. Mix well and bring it to a boil. Again cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a mix. Next, add the fresh cream and chopped coriander leaves. Mix well and switch off the flame. Serve with chapati, roti, naan, paratha and rice.

Baby Potato fry recipe | baby potato fry with stepwise pics + video recipe | babypotato fry | #simpleandyummyrecipes | Simple and Yummy Recipes

Baby Potato fry is an easy and simple recipe made with small potatoes with a few spices which are readily available in the kitchen. This can be prepared within 20 minutes using basic ingredients from the pantry. One can use regular potatoes or baby potatoes. It is usually served with a variety rice or rice with sambar, rasam, and curd.

Notes

• Do not overcook the potatoes.
• This recipe can be made with regular potatoes too.
• Adjust the spices according to your taste.

For more potato recipes click here 

• Rajasthani style Aloo Matar Sabzi
• Brinjal and Potato fry
• Potato Bonda
• Jeera Aloo
• Ridge gourd and Potato Curry
• Potato Gravy for Ghee Rice

how to make baby potato fry recipe

Ingredients

• 500 gms - Baby Potato
• 10 no. - Shallots
• 1 tsp - Mustard seeds
• 2 - Dry Red Chilli
• 1 tsp - Kashmiri Chilli powder
• 1 tsp - Coriander powder
• 1/2 to 1 tsp - Pepper powder
• 1/2 cup of Water
• Salt as required
• 2 tbsp - Oil

Method:

• Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

• Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter.

• Then add the dry chillies to it. Next, add the shallots and curry leaves. Saute till onion turn translucent.

• Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

• Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture.

• Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. Serve with curd rice.

Baby Potato fry - Video Recipe

baby potato recipe with stepwise pictures

Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter. Then add the dry chillies to it.

 Next, add the shallots and curry leaves. Saute till onion turn translucent.

Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture. Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat.