Vankaya Koora Brinjal Onion Stir Fry

Ingredients

• 4 medium brinjal — cut into 2 cm cubes (about 400 g total)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (raw)
• 10 curry leaves
• 2 dried red chilli
• 1 large onion — finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric
• salt to taste
• coriander leaves for garnish

Method

1. Prepare the brinjal: Wash 4 medium brinjal. Cut off the stem end. Cut each brinjal first into round slices about 2 cm thick, then cut each slice into cubes. Keep the cubes in a bowl of water with a pinch of salt to prevent browning — brinjal oxidises very quickly once cut.
2. Drain and dry the brinjal: Drain the brinjal cubes from the water and spread on a kitchen towel. Pat dry with another towel. Excess moisture will make the brinjal steam in the pan rather than fry and it will become mushy. Dry brinjal fries into a better texture.
3. Heat oil and temper with dal and seeds: Heat 3 tbsp oil in a wide heavy pan on medium heat. Add mustard seeds — wait for them to pop. Add raw urad dal — fry stirring for 30 seconds until the dal turns golden and slightly crunchy. Add curry leaves and dried red chilli. Stir for 15 seconds. The fried urad dal adds a pleasant crunch to the final dish.
4. Add onion: Add the finely chopped onion. Cook on medium heat stirring every 2 minutes for 8 minutes until golden.
5. Add ginger and garlic: Add ginger paste and garlic paste. Stir for 1 minute.
6. Add the brinjal cubes: Add the dried brinjal cubes to the pan. Do not stir immediately — let them sit in the hot oil undisturbed for 2 minutes so the bottom side gets a good sear. Then stir gently. Cook on medium heat.
7. Add spice powders: Add red chilli powder, coriander powder and turmeric. Stir gently to coat the brinjal and onion with the spices. Add salt.
8. Cook until completely soft and slightly caramelised: Cook on medium heat, stirring every 3 minutes, for 12 to 15 minutes total. The brinjal will first release moisture, then the moisture will evaporate and the brinjal will begin to fry and caramelise. Do not add water — the goal is a dry, deeply coloured preparation.
9. Check doneness: The brinjal is done when the pieces are completely soft (mash easily when pressed), slightly shrunken, and the surfaces have turned dark and caramelised. Some pieces should have crispy edges — this is desirable.
10. Serve: Add fresh coriander leaves. Serve hot as a side dish with steamed rice and dal or rasam.
11. Note: Koora is the Telugu word for vegetable preparation. Vankaya (brinjal) is one of the most cooked vegetables in Telangana and Andhra homes. This dry stir-fry style is the everyday preparation — different from the stuffed brinjal preparations made for special occasions. The fried urad dal in the tempering is a specifically Andhra-Telangana technique that adds texture and nuttiness.