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A classic Andhra-style spicy stir-fry featuring tender eggplant cubes coated in a freshly ground, aromatic spice powder (karam podi). This Vankaya Fry is a quintessential side dish, known for its robust flavors and dry texture, pairing perfectly with hot rice, ghee, and dal.
Prepare the Brinjal
Make the Spice Powder (Karam Podi)
A classic Andhra-style spicy stir-fry featuring tender eggplant cubes coated in a freshly ground, aromatic spice powder (karam podi). This Vankaya Fry is a quintessential side dish, known for its robust flavors and dry texture, pairing perfectly with hot rice, ghee, and dal.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 230.55 calories per serving with 4.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Sauté the Brinjal
Temper and Combine
Finish and Serve
Add 2 tablespoons of coarsely crushed roasted peanuts or cashews along with the spice powder for extra texture and flavor.
Thinly slice one medium onion and sauté it in the oil until golden brown before adding the brinjal pieces.
Add 1/4 teaspoon of amchur (dry mango powder) or a few drops of tamarind extract at the very end for a subtle tangy note.
Substitute chana dal with toor dal in the spice powder for a slightly different, but equally delicious, flavor profile.
Eggplant is an excellent source of dietary fiber, which is crucial for maintaining digestive health, promoting regular bowel movements, and providing a feeling of fullness.
The dish is rich in antioxidants from ingredients like garlic, turmeric, and other spices. These compounds help protect the body against damage from harmful free radicals.
With lentils like chana dal and urad dal in the spice mix, this dish provides a modest amount of plant-based protein and essential minerals.
The capsaicin found in the dried red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
The key is to not overcrowd the pan, use medium-high heat for sautéing, and avoid over-stirring. Patting the brinjal dry before adding it to the hot oil also helps it to fry rather than steam, preventing a mushy texture.
Yes, absolutely. You can prepare a larger batch of the spice powder and store it in an airtight container at room temperature for up to a month. This makes the cooking process much quicker on busy days.
Small, tender varieties of brinjal work best. Look for small purple or green Indian eggplants. They have fewer seeds and a firmer texture that holds up well during cooking.
It can be a part of a healthy diet. Brinjal is low in calories and high in fiber. The spices offer various health benefits. The main consideration is the amount of oil used. You can reduce the oil slightly, but it is necessary for frying the brinjal properly.
One serving of this Andhra Vankaya Fry contains approximately 225 calories. This is an estimate and can vary based on the exact ingredients and amount of oil used.
This dish is traditionally served as a side with hot steamed rice, a dollop of ghee, and a simple dal like Mudda Pappu (plain cooked toor dal) or Sambar. It also pairs well with roti or chapati.
This recipe goes great with these complete meals
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