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 👇

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👇

Hyderabadi Chicken Curry | Hyderabad Chicken Curry | Simple and Yummy Recipes

Hyderabadi Chicken Curry - A delicious and famous chicken curry from Hyderabadi cuisine. It is a simple and easy chicken curry from the Hyderabad region of India. 

↓ YouTube Video Recipe ↓

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Preparation time: 5 minutes

Marination time: 1 to 3 hours

Cooking time: 30 mins

Cuisine: Hyderabad cuisine from India

Ingredients :

• 1 kg Chicken with bones
• 1 cup of Curd
• 3 to 5 tsp Red Chilly powder
• 2 tsp Coriander powder
• 2 tsp Kashmiri Chilly powder
• 1 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tbsp Ginger Garlic paste
• 1/2 cup Mint leaves, finely chopped
• 1/2 cup Coriander leaves, finely chopped
• 1 cup of water
• Salt to taste
• 2 tbsp of oil

Method :

• In a large bowl, place the chicken and add all the spice powders ( red chilly, coriander, turmeric ), ginger garlic paste, salt and mix well, ensure that all the spice powders are well coated with the chicken. Then add the curd, mint leaves, coriander leaves and mix well. Keep it in the fridge and allow it to marinate for at least one hour.

• Take a large heavy-bottomed pan or kadai or wok, heat 2 tbsp of oil, when hot add the sliced onion and saute till it becomes golden brown in colour.

• Now add the marinated chicken and cook it for 5 minutes in high flame.

• Next add 1 cup of water, Kashmiri chilly powder and bring to a boil. Cover and cook the chicken in low flame for 20 minutes or till it's done. Open the lid in between and give a mix.

• Finally, garnish with coriander leaves and remove it from stove Serve with roti, naan, chapathi etc.