Vankaya Vepudu

Method

1. 1

   Prepare brinjal: Wash 300g small purple vankaya (brinjals). Cut into 1.5-cm cubes. Soak in salted water 10 minutes. Drain and pat dry.

2. 2

   Fry brinjal: Heat 3 tbsp oil in a wide pan. Add brinjal cubes and fry on medium-high heat 8-10 minutes until golden brown. Remove.

3. 3

   Make tempering: In the same oil add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 garlic cloves sliced.

5. 5

   Add onion: Add 1 finely chopped onion and cook 6 minutes until golden.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add fried brinjal back: Add the pre-fried brinjal cubes. Toss gently to coat in the spiced oil.

8. 8

   Cook together: Cook on medium heat 3-4 minutes until the masala clings to the brinjal.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Vankaya vepudu should be golden, slightly crispy and richly spiced. Serve with steamed rice and dal.