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
how to make andhra brinjal fry recipe
how to make vankaya vepudu recipe
- 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 👇
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