South Indian Spicy Eggplant Recipe (Vankaya Vepudu)
South Indian Spicy Eggplant - a delicious and flavourful stir-fried dish made with eggplants and freshly ground masala. It is a no-onion, no-garlic, dairy free and gluten-free dish.
Servings: 5 people
Calories: 127kcal
Equipment
- 1 Small frying pan
- 1 Wide Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Spice Blend
- 1.5 Tablespoon Chana Dal
- 1.5 Tablespoon Urad Dal
- 2 Teaspoons Coriander Seeds
- 1 Teaspoons Cumin Seeds
- 1 Tablespoons Sesame Seeds
For Stir Fried Eggplant
- 1.5 Tablespoon Olive Oil/Any Cooking Oil
- 900 gm Japanese Eggplant
- Salt as required
- ½ Teaspoon Turmeric Powder
- 1.5 Teaspoon Chilli Powder
Instructions
- In a pan, dry roast chana dal and urad dal over medium-low heat.1.5 Tablespoon Chana Dal, 1.5 Tablespoon Urad Dal
- Stir regularly and roast until dal turns golden, which may take around 2-3 minutes.
- Now add coriander seeds and roast for about 2 minutes until aromatic.2 Teaspoons Coriander Seeds
- Add cumin seeds, sesame seeds and roast for a minute and then switch the heat off.1 Teaspoons Cumin Seeds, 1 Tablespoons Sesame Seeds
- Allow the mixture to cool completely.
- Grind the roasted spices into a powder using a spice blender or mixer jar.
- Set it aside to use later.
- Heat oil in a wide steel pan over medium heat.1.5 Tablespoon Olive Oil/Any Cooking Oil
- Once the oil is hot, add the eggplant, salt and stir well.900 gm Japanese Eggplant, Salt
- Close the pan with a lid, reduce the heat to the lowest setting and cook for about 8-10 minutes or until the eggplant softens.
- Remove the lid from the pan, add turmeric, chilli powder and freshly ground spice blend.½ Teaspoon Turmeric Powder, 1.5 Teaspoon Chilli Powder
- Stir gently to ensure the eggplant pieces are well coated with spices.
- Enjoy this delicious and spicy eggplant dish with chapati or rice and dal.
Notes
Eggplants: Choose tender eggplants that are long and small to medium in size. Ensure the skin is shiny without any blemishes.
Chop and Soak: Chop eggplants into long, even-sized pieces and soak in the salt water to prevent browning.
Stir: Avoid stirring eggplants too often to retain their shape and prevent them from getting mushy.
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 16mg | Potassium: 499mg | Fiber: 8g | Sugar: 7g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
