Vankaya Vepudu

Ingredients

• - 300g brinjal (vankaya)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

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. 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. Make tempering: In the same oil add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 garlic cloves sliced.
5. Add onion: Add 1 finely chopped onion and cook 6 minutes until golden.
6. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add fried brinjal back: Add the pre-fried brinjal cubes. Toss gently to coat in the spiced oil.
8. Cook together: Cook on medium heat 3-4 minutes until the masala clings to the brinjal.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Vankaya vepudu should be golden, slightly crispy and richly spiced. Serve with steamed rice and dal.