Spicy Brinjal Fry | Vankaya Iguru | Baigan Fry

Spicy Brinjal Fry, known as Vankaya Iguru or Baigan Fry in Telugu, is a delectable and aromatic South Indian dish that perfectly balances the flavors of tender brinjals with a blend of spices and herbs. This fry is not only flavorful but also nutritious, making it an excellent choice for a wholesome meal. Whether served as a main course or a side dish, this brinjal fry pairs wonderfully with steamed rice, roti, chapati, pulka, or menthikura chapati. Mrs. Jhansi has perfected this recipe by using minimal oil, making it a great option for those on a lean diet who still crave rich and spicy flavors.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Course: Main
Main Ingredient: Brinjal
Serves: 3

 

Quick Navigation:

• Ingredients
• For Tempering (Talimpu):
• Procedure
• Step 1: Prepare the Brinjals
• Step 2: Prepare the Ginger-Green Chilli Paste
• Step 3: Chop the Onions
• Step 4: Prepare the Tempering
• Step 5: Sauté Onions and Green Chillies
• Step 6: Add Salt and Turmeric Powder
• Step 7: Incorporate Ginger-Green Chilli Paste
• Step 8: Add Brinjal Pieces
• Step 9: Add Water and Cook
• Step 10: Final Cooking
• Step 11: Add Grated Coconut
• Step 12: Serve the Spicy Brinjal Fry
• Conclusion

 

Ingredients

• Brinjal (Baigan, Vankaya): 250 grams

• Onion (Ullipaya): 1 medium

• Ginger (Allam): 10 - 15 grams

• Green Chillies (Pachimirapa): 6-7

• Curry Leaves (Karivepaku): A few

• Fresh Grated Coconut: 4 tablespoons

For Tempering (Talimpu):

• Dry Red Chillies (Endumirapa): 2
• Urad Dal (Minapappu): 1 tablespoon
• Cumin Seeds (Jeelakarra): 1 tablespoon
• Mustard Seeds (Aavalu): 1 tablespoon

• Turmeric Powder: 1/2 tablespoon

• Salt: As per taste

• Oil: 2 tablespoons

Procedure

Step 1: Prepare the Brinjals

Begin by washing the brinjals thoroughly under running water. Cut them into 1-inch long pieces. To prevent the brinjals from discoloring and to remove any residual pesticides or dirt, place the cut brinjals in a bowl of cold water with added salt. Let them soak for about 10 minutes, then set them aside.

Step 2: Prepare the Ginger-Green Chilli Paste

Peel the ginger and blend it together with green chillies and 1/2 tablespoon of salt in a blender until you achieve a smooth paste. This aromatic paste forms the base of the dish, infusing it with spicy and zesty flavors.

Step 3: Chop the Onions

Chop the onions into medium-sized pieces. This size ensures that the onions cook evenly and blend well with the spices.

Step 4: Prepare the Tempering

Heat 2 tablespoons of oil in a frying pan over medium flame. Begin by adding the dry red chillies, followed by urad dal, cumin seeds, and mustard seeds. Stir and sauté each spice one by one with a short gap between additions to prevent burning.

Add 1 tablespoon of urad dal, 1/2 tablespoon of cumin seeds, and 1 tablespoon of mustard seeds to the oil. Continue to sauté until the mustard seeds begin to crackle and pop.

Add the curry leaves and 1/4 teaspoon of turmeric powder to the tempering. Stir well to combine the spices and let the turmeric release its vibrant color into the mixture.

Add a few curry leaves to the tempering and let them sauté for a few seconds until they become fragrant.

Step 5: Sauté Onions and Green Chillies

Add the chopped onions and sliced green chillies to the tempering. Sauté them for about 2 minutes over medium flame until the onions start to turn golden brown and soften.

Step 6: Add Salt and Turmeric Powder

Mix in 1/4 tablespoon of salt and 1/2 tablespoon of turmeric powder to the sautéed onions and chillies. Stir well to ensure the spices are evenly distributed and continue to sauté for another minute.

Step 7: Incorporate Ginger-Green Chilli Paste

Add the prepared ginger-green chilli paste to the pan. Sauté the mixture for 2 minutes over medium flame, stirring continuously to ensure that the paste is well incorporated and the raw aroma of ginger and chillies is cooked out.

Step 8: Add Brinjal Pieces

Add the brinjal pieces to the pan and mix them thoroughly with the spiced onion mixture. Ensure that all the brinjal pieces are evenly coated with the spices.

Step 9: Add Water and Cook

Sprinkle 1/4 cup (250 ml) of water over the brinjal mixture. Close the lid and cook for 2 minutes over medium flame. Note: Mrs. Jhansi added water to cook the brinjal with less oil. If you prefer not to add water, you can add an extra tablespoon of oil and sauté the brinjal to achieve the desired texture.

Step 10: Final Cooking

Open the lid and mix the brinjal fry. Continue to cook over medium flame until the water has evaporated and the brinjal pieces are fully cooked. If the brinjals are not yet tender, turn the flame to low for a short duration to allow them to cook through. Taste the fry and adjust salt if necessary.

Step 11: Add Grated Coconut

Sprinkle 4 tablespoons of fresh grated coconut over the cooked brinjal fry. Mix well and sauté for an additional 2-3 minutes over medium flame, stirring continuously. The grated coconut adds a delightful texture and subtle sweetness to the dish.

Step 12: Serve the Spicy Brinjal Fry

Your Spicy Brinjal Fry is now ready to be served! Transfer the fry to a serving dish and enjoy it hot with steamed plain rice, brown rice, chapati, pulka, or roti. For an extra touch, serve it alongside menthikura chapati rolls.

Conclusion

Spicy Brinjal Fry, or Vankaya Iguru, is a delicious and hearty dish that brings together the rich flavors of brinjals with a medley of spices and fresh herbs. This fry not only tantalizes your taste buds with its spicy kick but also offers a nutritious option packed with essential nutrients. Whether you're serving it as a main course or a side dish, it complements a variety of Indian breads and rice perfectly. We hope you enjoy preparing and savoring this traditional recipe, which is both flavorful and healthy. Happy cooking!

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