Brinjal Fry (Andhra Style Vankaya Fry)
Updated: May 6, 2024, By Swasthi
Brinjal Fry is a South Indian stir fried dish of eggplants, spices and herbs. In Indian cuisine, a stir fry is simply referred as “Fry”. So this dish gets its name “Vankaya Fry” though eggplants are not deep fried. It is a staple in Telugu speaking homes and often referred as Vankaya Vepudu. It is made with basic ingredients available in the Indian kitchens. We usually serve this with rice and ghee or with Rasam-rice & Sambar-rice. It also goes well with flatbreads like Chapati, Roti or even with Bhakri.
About Brinjal Stir Fry
The process of making this dish starts by tempering spices like mustard seeds, cumin seeds, ginger garlic, chilies and curry leaves in hot oil. Later chopped eggplants are stir fried and flavored with ground spices. Indian cuisine being diverse, a eggplant stir fry is made in numerous ways.
North Indian Aloo Baingan and Stuffed Eggplant Stir Fry are other ways of stir frying this veggie. Andhra cuisine is popular for its spicy, flavorful & nutty dishes. This is made in numerous ways & each family and restaurant has their own unique recipe. The restaurant versions are made extremely spicy & hot with plenty of garlic and chilies.
This homemade version is moderately spiced so If you want to replicate the restaurant level heat, increase the quantity of green chilies and oil in the recipe. It is simple, quick, healthy and delicious with bursting flavors. We often get bored with the same spices in these everyday dishes so I flavor them differently each time and my family loves that.
I take turns and use crushed roasted peanuts, Idli Podi, Peanut Podi, Flaxseed podi, Coconut podi or fresh coconut to flavor this Brinjal Fry. If you love the natural flavors of stir fried veggies, you may leave out these and just spice the brinjal with red chili and garam masala.
More Eggplant Recipes,
Baingan Bharta
Vangi Bath
Stuffed Brinjal Curry
Brinjal Chutney
Photo Guide
How to make Brinjal Fry (Stepwise Photos)
Preparation
1. Pour 2 cups water to a bowl and stir in ¼ teaspoon salt. Wash and cut 250 grams brinjal to ¾ to 1 inch pieces. Add them to the salted water. This prevents the eggplants from discoloring & also prevents the bitter taste. If you leave them too long in the water they will soak up the salt, so add salt carefully while cooking.
2. Pour 2 tablespoons oil to a hot pan. Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds.
3. When they begin to splutter, add 1 teaspoon ginger garlic paste (or 2 chopped garlic) & 1 green chili (slit or chopped, optional).
4. Stir fry until the raw smell goes away & ginger garlic begins to smell good.
5. Drain the water from the chopped brinjal & add them here. Sprinkle ¼ teaspoon salt and ⅛ teaspoon turmeric. Fry them for 3 mins on a medium high heat. Then cover and cook on a low flame until soft.
6. optional – Meanwhile if you want to use peanuts, dry roast 3 tablespoons raw peanuts in a pan until golden and aromatic. Do this on a medium heat so they get roasted well from inside. You can also roast them in air fryer.
7. Cool the peanuts completely and pulse them in a grinder or a mortar pestle. I prefer to crush them coarsely.
Stir Fry
8. When the brinjal pieces are tender & completely cooked, add 1 sprig curry leaves (rinse and pat dry first) , crushed peanuts & ½ to ¾ teaspoon garam masala (or 1 to 2 teaspoons idli podi). Mix well and taste test.
9. Add ½ to ¾ teaspoon red chili powder and add more salt only if you need. Fry for 2 to 3 mins until aromatic.
10. Switch off the stove. When it cools down a bit add some lemon juice & mix.
Make sure you don’t leave the cooked brinjals in the same pan. Transfer to a serving bowl.
Serve Brinjal Fry with rice, ghee and sambar.
Pro Tips
- Always choose tender brinjals that are fresh without any bruises. Also after chopping brinjals keep them in salted water until you begin to cook. If your eggplants have seeds, cut off the portion and discard.
- I have used a handful of roasted peanuts which not only perk up the nutrition values but also adds a nutty aroma to the dish. However you can skip them completely.
- We also add some tender green peas to the brinjal fry. You can just add them to the pan along with eggplants. If the peas are too tender then add them once the brinjals are soft cooked.
- You can use garam masala or idli podi to spice up your dish.
Related Recipes
Recipe Card
Brinjal Fry (Vankaya Fry)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams brinjal (vankaya, eggplants)
- 1½ to 2 tablespoons Oil
- 3 green chilies slit (adjust to taste)
- 1 sprig curry leaves (optional, pat dry)
- 1 teaspoon ginger garlic paste or 2 chopped garlic cloves
- ½ teaspoon salt (divided + more to adjust)
- 1½ teaspoon lemon juice (refer notes)
Spices
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon turmeric
- ½ to ¾ teaspoon red chili powder (optional, leave out if using green chilies)
- ½ to ¾ teaspoon garam masala or 1 to 2 teaspoons idli podi
Optional
- 3 tablespoons peanuts or ½ cup fresh/ frozen green peas
Instructions
Preparation
- Pour 2 cups water to a bowl and stir in ¼ teaspoon salt. Keep this aside.
- Rinse brinjals & slice them or cut to desired sizes. I chop them to ¾ to 1 inch pieces. Add them to salted water.
How to Make Brinjal Fry
- Heat oil in a wok or a pan. Add cumin & mustard. Let them splutter.
- Add ginger garlic paste & green chilies. Saute quickly until aromatic for a minute.
- Now add chopped brinjal, salt & turmeric. Stir fry on a medium high flame for 3 mins.
- Then cover and cook till soft on a low flame stirring in between. While these cook, proceed to the next step.
- Optional: This brinjal fry recipe can be made without peanuts too but they impart a nutty taste. So this step is optional. Dry roast or air fry them until golden and aromatic. Cool & crush them coarsely either in a mortar pestle or grinder. (check pics in the post)
- When the brinjals are completely cooked and soft, add curry leaves, crushed peanuts & garam masala (or idli podi).
- Stir fry on a medium heat until aromatic for 2 to 3 mins. Taste test and add red chilli powder & salt if you want.
- Turn off and when the brinjal fry cools down a bit, pour lemon juice if you want.
- Serve brinjal fry with rice, chapati or Rasam-rice or Sambar-rice.
Notes
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
Iโm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโs Recipes will assist you to enhance your cooking skills. More about me
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Comments
Made this brinjal fry and it tasted amazing. I had a paste made of ginger garlic green chili and coriander leaves. I used a tablespoon of that and followed the recipe. Tastes amazing. Loving the peanuts. Thank you
Sounds good. That’s nice to know Manasa. Thank you
Was looking for a quick & tasty eggplant recipe, and this hit the spot. Added a boiled potato and a spoonful of homemade Coorg curry masala.
Your recipes are always on the money and your blog is my go-to-bible for Indian recipes of all – e.g., your Hyderabadi egg biryani was a hit and I made it twice in two weeks already for ourselves and then guests! Thank you!
Thank you so much Nupoor. Happy to read this.
I am a big fan of your blog and have tried so many recipes. They turn out delicious. This brinjal fry is so good and my husband loves the peanuts included. Thank you
Glad to know Shruti. Thank you for trying
I was looking for a new, easy recipe with brinjals. Made it now. Turned out great.
Thanks and Happy New Year.
Happy New Year Geeta
Thank you so much!
Yummy! Made this and it’s delicious. I used peas but left out chilies and curry leaves. It was still good.
Glad to know Laura. Thank you
Tried today it came out delicious after many years my husband ate it completely telling taste is delicious
So Glad to know! Thank you
Loved the simplicity of this recipe. Thanks for sharing. Turned out very good.
Glad to know Kalai
Thank you!
Yummy brinjal fry. My husband loves this. We love your recipes always a super hit. Thank you
Glad to know Shantini
Thank you!
Great and simple.
Quick to make, delicious to taste.
Thanks.
You are welcome
Thank you
Trying to cook this recipe for the first time. Does the salt water need to be cold, warm or hot water? And how long to keep the eggplant in Salt water?
Soumya,
Use cold water and don’t need to soak them for long. The idea is to just prevent them from discoloring. Do not a lot of salt. A little is good enough
Awesome!! I liked the recipe
Thank you
Love this andhra eggplants. So good with rice and ghee
Thanks Jamuna
I haven’t tried eggplant in many years because it would cause itchiness. But your recipe tempted me to try eggplant again. And I’m so glad I did! I had no reaction (goodbye childhood allergy) and it was delicious! Looking forward to cooking more of your recipes. Yum!
Hi Don,
So glad to know you could enjoy it! Thank you so much!
Very delicious. Came very nice
Its vry hlpful
Tried this today and it came out so good…Love your blog because its easy to follow as you post every recipe with pictures. I appreciate your patience and thanks for your great recipes.
Welcome Anusha,
So glad to know you love the blog. Thanks for the motivating words and the feedback. Have a wonderful day
Droolworthy combo, excellent side dish.
Unique version dear, yummy!!!
never had this combo of brinjal and peas before.. nice version dear..
Looks tempting.
Would great with chapathis, Looks nice
wow this looks so good, super inviting
Simple brinjal fry goes nice with rasam.