Vankaya Vepudu

Vankaya Vepudu  - Eggplant Fry

Ingredients:

Brinjals – 400gms

Curry Leaves – Handful (dry curry leaves in shade after washing with water).

Vepudukaram – 5-7tsps

Oil to Fry

Procedure:

Clean the brinjals with a neat cloth after washing them with water.  Take a pan and heat it on a stove, and now add oil.  Cut brinjals to medium size and put them in pan when oil get hot and fry them until they become golden color.  Dry these fried brinjals on a paper to move excess amount of oil.  Fry the curry leaves crisp and then drain on a paper to remove excess oil.  Now crush these curry leaves and add to vepudukaram and start stirring to mix well.  Now, we can stuff the rbinjals with this mixture.

In this way, fry all the remaining brinjals with vepudukaram and keep them in a clean plate.  Now, vankaya vepadam or eggplant fry or brinjal fry is ready.

Now, serve this vanaka vepudu with rice to your relatives and friends and enjoy the recipe.

This is also known as Kathirikai, Vazhuthananga, Badanekai, Begun, Vaingan , Bataun and also vankaya vepadam recipe, which everybody likes.

Byeeeee!!!

Bendakaya Pulusu

Bendakaya Pulusu

Ingredients:

450 gm okra

3.5 gm mustard seeds

75 ml oil (less oil for oil conscious persons.)

10  gm chillies (green)

1.5 gm asafoetida

3.5 gm turmeric

7 gm red chilli powder

1.5 gm curry leaves

45 gm sambhar powder

100 gm onions

Salt to taste

100 gm tamarind water.

Key Ingredients:

Lady’s Finger, Green Chillies, Curry Leaves, Mustard Seeds, onions , Asafoetida Turmeric,  Kashmiri Mirchi, red Chilli, Tamarind, and salt.

Preparation:

Cut okra to 1 inch pieces.  Soak tamarind and extract pulp.  Chop onions and green chillies .  Take a vessel, pour oil and add mustard seeds and heat them till crackle and then add onions.  Saute onions translucent.

On stove low flame, cook okra and saute for a few minutes.  Add tamarind and water to thin gravy and now, boil okra until it gets cooked.   Stir fire for 10 minutes.  Now, serve this bendakaya pulusu with rice to your relatives, friends, and others and enjoy the taste of the recipe.

This bendakay pulusu is also known as lady’s finger recipe,   bendekayi recipe, bhindi recipe, vendaikai recipe, dhyarosh recipe, ventai recipe, dhemrasa recipe.

Byeeeee!!

Nimmakaya Aratikaya Kura

Nimmakaya  Aratikaya Recipe

Ingredients:

Raw Bananas – 350gms

Green Chillies – 5

Curry Leaves – 5

Bengal Gram – 2 tbsps

Ginger – 1.5” Piece

Mustard Seeds – 2.5 tbsps

Black Gram – 1.5 tbsps

Fenugreek Seeds – 2 Seeds

Turmeric Powder – 1/4 tbsps

Cumin Seeds – 1.5 tbsps

Salt to Taste

Oil – 5 tbsps (less oil for oil conscious persons)

Lemon Juice – 2 tbsps

Preparation:

Mix salt and water well in a vessel.  Wash bananas peel and cut to small pieces.  Add these small pieces of peeled banana to the vessel containing salt and water mixture.    Wash the banana pieces with salt water and take into a bowl.  Now, put the bowl on a stove on medium flame and cook for 8 minutes and stir them once before taking out from stove.  Now keep cooked pieces of banana aside.  After cleaning green chillies and ginger, make them to paste in mixie and keep aside.  After washing the curry leaves chop them.

Method:

Heat the pan after pouring oil in it.  after getting oil hot, add Bengal gram, fenugreek seeds, and black gram.   Fry until color changes to brown.  Now, add cumin and mustard seeds.  Fry till seeds splutter and then add curry leaves (chopped), green chili paste, and add turmeric powder and mix well while frying.  mix well after adding cooked banana pieces.  Now on low flame, mix well for 2 minutes after adding salt.

Now remove the lid and mash the banana pieces with ladle.  Now switch off the flame and add lemon juice.   Take the curry into the serving bowl.

Now, serve this with rice to your relatives, friends, and others and enjoy the taste of the recipe.

Byeeeee!!!

VANKAYA KOORA KARAM

VANKAYA (KOBBARI)KARAM

Ingredients:

Small Brinjals - 1/3 kgs, purple or green

Jaggery – 1.5 tsps

Tamarind – 1/2 tsps mixed in 1/2 cup water

Take coriander for garnish

Oil – 2 .5 tbsps

Stuffing:

Red chilies - 6

Fresh coconut – 1/3 cup (grated)

Cumin seeds – 1.5 tsp

Coriander leaves - 1/3 cup

Ghee – 1 tsp

Cinnamon stick - 1"

Salt for taste

Popu:

Asafoetida - 1/3 tsp

Curry leaves – 1 sprig

Dry red chili - 3

To stuff, add required water and grind ingredients.  Stuff this with brinjals and then keep aside.

Procedure:

In a vessel, pore oil and add asafetida  and curry leaves and cook for 15 seconds.  Then to the oil, add stuffed brinjals and cook for 5 minutes on medium flame.  Put a lid on the vessel and cook for 10 minutes on low flame.  in between, stir in order they don’t burn or stick.

Now to water add tamarind.  Put the lid and cook for 10 minutes until water content gets reduced. 

Now remove the lid and cook on low flame; give time for brinjals to get roasted well until it appears as dry sauté.  It takes nearly 15 minutes for brinjals to roast well.

Now, serve this with rice to your relatives, friends, and others and enjoy the taste of the recipe.

Byeeeee!!!

GUTTI VANKAYA KOORA

GUTTI VANKAYA KURA

Ingredients:

Round Shaped Or long Brinjals – 400gms 

Ginger – 1/3” Piece 

Onion – 1.5

Cumin Seeds – 1tsp 

Turmeric Powder – 1/4 tsp

Oil To Fry 

Salt To Taste 

Red Chilies – 12(as per your Taste)  

Preparation: 

Keep washed brinjals aside. Take a bowl and add water, salt and mix.  Cut the brinjal lengthwise to 3/4^th of the height of brinjal.  Similarly, cut each brinjal into its 3/4^th size and then keep aside.  Chop onions finely.

In a jar, add red chilies, chopped onions, and ginger and also salt for stuffing.  Make this a paste by grinding in a mixe.  Take this paste in a bowl and keep aside.

Procedure:

Take a pan heat it and then add oil to it.  Drain brinjals in a perforated bowl to take out excess water.  With dry cloth, dry the brnjals. Now fry the brinjals in hot oil for 20 Seconds. Cook just for 20 seconds to get brinjals evenly cooked.  Cooking just for 20 seconds makes the brinjals to absorb less oil.  Put these brinjals aside to cool.  Now, start stuffing the brinjals with paste we prepared.  Take a bowl and keep these brinjals side by side and cook for 8 minute on high power after covering the bowl.  Give 4 minutes sanding and then take the brinjals out.  Now, serve hot Gutti Vankaya koora with rise to your friends and relatives and enjoy.

Guttivankaya koora also known as badanekai recipe, aubergine recipe, kathirki recipe, begun recipe and baingan talana.

Byeeeee!!!