Vankaya = Eggplant / Brinjal in Telugu
I feel that eggplants and potatoes are two vegetables in Indian cuisine that can be prepared with myriad variations, each one being equally delectable. Eggplants particularly happen to be a favored one in a traditional Andhra kitchen and this recipe follows that style of cooking. Eggplants are cooked almost but not mushy (hence the name muddha) and then the flavorful besan goes in. From prep work to finish, it took me less than 15 minutes for this subzi and an apt one to appear in this series of 'simple and quick subzis'.
Ingredients for 2-3 servings:
I feel that eggplants and potatoes are two vegetables in Indian cuisine that can be prepared with myriad variations, each one being equally delectable. Eggplants particularly happen to be a favored one in a traditional Andhra kitchen and this recipe follows that style of cooking. Eggplants are cooked almost but not mushy (hence the name muddha) and then the flavorful besan goes in. From prep work to finish, it took me less than 15 minutes for this subzi and an apt one to appear in this series of 'simple and quick subzis'.
Ingredients for 2-3 servings:
1 big eggplant - about 2 cups chopped cubes
2 -3 Tbsp Besan / Senaga pindi
Salt and chili powder to taste
For tadka: 3 -4 Tbsp oil, 1 tsp each mustard seeds, chana dal and urad dal, few curry leaves, 1/4 tsp turmeric powder
The cooking part:
Heat oil in a sauté pan and add the chana dal, urad dal and mustard seeds. When mustard seeds start to pop and the dals start to turn reddish, add the curry leaves, turmeric powder and the eggplant cubes. Cook on low flame till the eggplants turn just tender, keeping the lid covered. Then add the besan, chili powder and salt to the cooked eggplant and mix well. Taste and adjust their quantities if needed. Cook a few minutes more till the raw smell of besan disappears. If the mixture appears too dry, a little oil can be added. Turn off the stove.
Post a Comment
2 -3 Tbsp Besan / Senaga pindi
Salt and chili powder to taste
For tadka: 3 -4 Tbsp oil, 1 tsp each mustard seeds, chana dal and urad dal, few curry leaves, 1/4 tsp turmeric powder
The cooking part:
Heat oil in a sauté pan and add the chana dal, urad dal and mustard seeds. When mustard seeds start to pop and the dals start to turn reddish, add the curry leaves, turmeric powder and the eggplant cubes. Cook on low flame till the eggplants turn just tender, keeping the lid covered. Then add the besan, chili powder and salt to the cooked eggplant and mix well. Taste and adjust their quantities if needed. Cook a few minutes more till the raw smell of besan disappears. If the mixture appears too dry, a little oil can be added. Turn off the stove.
Post a Comment
Anything with eggplants is my fav, this is not different too.looks yumm
ReplyDeleteya true...vankai and potato are very versatile....I make this curry too sometime but little differently....
ReplyDeleteI even made vakai today but a different curry...looks yummy will try it soon!
looks tempting and lovely pictures ...........
ReplyDeleteEggplant subzi looks so yummy..
ReplyDeletehi,very nice recipe...jus hv sum queries...do v need to roast besan before adding it ?...and 2nd is...do we need to add sum amt of water as well to it...looking 4ward 2 gt reply...hv a gud day
ReplyDeleteBeautiful looking subzi, adding besan sounds absolutely interesting..
ReplyDeleteYummy looking subzi with beautiful presentation.
ReplyDeletewell written post- the sabzi looks swell !
ReplyDeleteAnnonymous, thank you.
ReplyDelete1. No need to fry besan.
2. I do not add water to the eggplants but a little water can be sprinkled while cooking, to cut back on the amount of oil used in this recipe. There are few recipes where I don't mind about the oil and this is one of them. However this subzi tends to be not on the oily side because of the besan.
Oh man, that curry looks super delicious. I'm a total sucker for all vankaya dishes and this is calling my name. Will have to hunt for some good Indian eggplants to make this dish. Thanks for sharing the recips.
ReplyDelete