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A classic Andhra-style brinjal stir-fry that's spicy, nutty, and incredibly flavorful. Tender fried eggplant tossed in a fragrant tempering and robust spices, finished with a crunch of roasted peanuts. A perfect side dish for rice and sambar.
For 4 servings
Prepare the Brinjal
Shallow-Fry the Brinjal
Prepare the Tempering (Tadka)
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A classic Andhra-style brinjal stir-fry that's spicy, nutty, and incredibly flavorful. Tender fried eggplant tossed in a fragrant tempering and robust spices, finished with a crunch of roasted peanuts. A perfect side dish for rice and sambar.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 220.59 calories per serving with 4g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Sauté Aromatics and Spices
Combine and Finish
Add 2 tablespoons of freshly grated or desiccated coconut along with the peanut powder for a different layer of flavor and texture.
For a hint of tanginess, add 1 teaspoon of tamarind paste mixed with 2 tablespoons of water during the last 2 minutes of cooking, or squeeze half a lemon over the dish before serving.
Add 1 medium potato, peeled and cubed, and fry it along with the brinjal for a more substantial side dish.
Mix all the dry spice powders, peanut powder, and salt with a little oil to form a paste. Slit small brinjals in a cross shape, stuff them with this paste, and then shallow fry until cooked through.
Brinjal is an excellent source of dietary fiber, which is essential for digestive health. Fiber aids in regular bowel movements, promotes a feeling of fullness, and helps manage blood sugar levels.
The purple skin of brinjal is rich in an antioxidant called nasunin, a type of anthocyanin. Antioxidants help protect the body's cells from damage caused by harmful free radicals.
The inclusion of peanuts and the use of vegetable oil contribute monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and can help in managing cholesterol levels.
Brinjal contains a decent amount of iron, which is crucial for the production of hemoglobin and preventing anemia. The spices used, like cumin, also contribute to the iron content.
Yes, it is moderately healthy. Brinjal is low in calories and a good source of fiber and antioxidants. The main source of calories comes from the oil used for frying. To make it healthier, you can reduce the amount of oil or try air-frying the brinjal pieces before adding them to the masala.
A typical serving of Andhra Vankaya Vepudu (around 150g) contains approximately 190-220 calories. The exact number can vary based on the amount of oil used and the size of the serving.
Brinjal can become mushy if it's overcooked or if it steams instead of fries. This usually happens when the pan is overcrowded. To prevent this, fry the brinjal in batches in a single layer and be very gentle when tossing it with the masala at the end.
Absolutely. To reduce the heat, you can decrease the amount of red chili powder, omit the green chilies, or use a milder variety of red chili powder like Kashmiri chili powder, which adds color without much heat.
This dish pairs wonderfully with hot steamed rice and a dal like Sambar or Pappu Charu (Andhra-style rasam). It also complements rotis or chapatis.
Vankaya Vepudu tastes best when served fresh and hot. While you can store leftovers in the refrigerator for a day, the brinjal may lose its texture and become softer upon reheating.