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