Brinjal fry is a side dish from andhra cuisine made by stir frying eggplants with spices & herbs. This andhra style brinjal fry is delicious, flavorful & can be made in minutes. It is known as vankaya vepudu in telugu & is one of the most commonly made side dishes to serve with plain rice & ghee.
Andhra cuisine is popular for its spicy, flavorful & nutty dishes. This brinjal fry is made in numerous ways & each family has their own recipe. It is also served as a side dish in Andhra meals in restaurants.
However most foods in authentic andhra restaurants are super hot & spicy, including this brinjal fry.
At home we do not eat very hot & spicy foods as my young kids still cannot tolerate the heat. So this andhra style brinjal fry is not only healthy but is also a super delicious one with bursting flavors.
Brinjal fry goes well with plain rice and Rasam or Sambar . It just takes about 25 minutes to prepare.
This recipe is my own, for variations you can read the tips below.
You can check this collection of Brinjal recipes
Vangi bath
Stuffed brinjal curry
Brinjal chutney
How to make brinjal fry recipe
1. Wash and cut brinjal to pieces. Add them to slightly salted water. This prevents the eggplants from discoloring. I add about 1/4 tsp salt to 2 cups water. If you leave them too long in the water they will soak up the salt.
2. Add oil to a hot pan, add mustard and cumin. When they begin to splutter, add ginger garlic paste, green chili and fry until the raw smell goes away.
3. Add chopped brinjal. Sprinkle salt and turmeric. Fry for 2 to 3 mins. Then cover and cook on a low flame until soft.
4. When the brinjal pieces are tender, then add curry leaves & red chili powder. Fry for 2 to 3 mins. Check the salt and add more if needed. Cover and cook for another 2 to 3 mins. Then sprinkle crushed peanuts & stir fry until aromatic.
5. Switch off the stove. When it cools down then add some lemon juice & mix.
Serve brinjal fry with rice, ghee and sambar.
Tips to make brinjal fry
- Always choose tender brinjals that are fresh without any bruises. Also after chopping brinjals keep them in salted water until they are used to cook.
- 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.
- I have used garam masala to spice up the dish, however you can also add little sambar powder if you do not have garam masala.
Related Recipes
Brinjal fry recipe | How to make brinjal fry
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 250 grams brinjal (vankaya, eggplants)
- 2 tablespoons Oil
- 3 green chilies slit (adjust to taste)
- 1 sprig curry leaves (optional)
- 1 teaspoon ginger garlic paste or 2 chopped garlic cloves
- Salt to taste
- 1 ½ teaspoon lemon juice (refer notes)
Spices for brinjal fry
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon turmeric
- ½ to ¾ teaspoon red chili powder (optional)
- ½ to ¾ teaspoon garam masala or idli podi
optional
- 3 tablespoons peanuts or ½ cup fresh/ frozen green peas
Instructions
Preparation
- This brinjal fry recipe can be made without peanuts too but they add great taste. This step is optional. If you like to use peanuts for this recipe, dry roast them until golden and aromatic.
- Cool & crush them coarsely either in a mortar pestle or mixer.
- Add ¼ tsp salt to a bowl filled with 2 cups water.
- Rinse brinjals & slice them or cut to desired sizes. I chop them to 1 inch pieces.
- Add them to slightly salted water. I add about ¼ teaspoon salt to 2 cups water. This prevents them from discoloring.
How to make brinjal fry
- Heat oil in a wide pan. Add cumin, mustard, and let them splutter.
- Then add the green chilies. Fry till they turn pale in color.
- Add ginger garlic paste, saute quickly until aromatic.
- Now add chopped brinjal, salt & turmeric. Toss on a medium flame for 2 to 3 mins.
- Then cover and cook till soft on a low flame stirring in between.
- Add curry leaves, red chili powder & garam masala or sambar powder or idli podi.
- Stir everything well & fry for 2 to 3 mins.
- Cover and cook for 2 to 3 minutes on a low flame. Sprinkle crushed peanuts and stir.
- When the brinjal fry cools down a bit, pour lemon juice if desired.
- Serve brinjal fry or vankaya fry with rice.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Prashant Menezes says
Great and simple.
Quick to make, delicious to taste.
Thanks.
swasthi says
You are welcome
Thank you
Soumya says
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?
swasthi says
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
Hima bindu says
Awesome!! I liked the recipe
swasthi says
Thank you
Jamuna says
Love this andhra eggplants. So good with rice and ghee
swasthi says
Thanks Jamuna
Don says
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!
swasthi says
Hi Don,
So glad to know you could enjoy it! Thank you so much!
Purna says
Very delicious. Came very nice
shahanaz says
Its vry hlpful
Anusha says
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.
swasthi says
Welcome Anusha,
So glad to know you love the blog. Thanks for the motivating words and the feedback. Have a wonderful day
Priya says
Droolworthy combo, excellent side dish.
Sangeetha Priya says
Unique version dear, yummy!!!
PT says
never had this combo of brinjal and peas before.. nice version dear..
Neela Manogar says
Looks tempting.
Vimitha Anand says
Would great with chapathis, Looks nice
divya says
wow this looks so good, super inviting
VineelaSiva says
Simple brinjal fry goes nice with rasam.
Archana Potdar says
Addition of milk is new to me. Sounds delicious.<br />
Tamilarasi Sasikumar says
Looks delicious….
kitchen queen says
yum yum lip smacking brinjal curry.
Vidya says
Looks delicious ..very tempting