Brinjal fry or Vankaya Veppudu

I love brinjal in every form whether it is purple or, green ones but something which I am very crazy about is the long ones. Whenever I go to the market I make sure to pick all types of brinjals.The recipe is quite simple, but it gives a remarkable taste, which I simply adore the flavor when brinjal, onion, chillies and oil combined together. This dish will almost melt in our mouth. And especially this dish when made my mom has mouth watering taste, mine is not as tasty hers but it a must try too…

Brinjal-sliced length wise
Onion chopped -1
Ginger garlic paste -1 tsp
Green chilies -4 or 5
Turmeric Powder – 1/4 tsp
Chily powder -1/2 tsp (according to your taste)
Coriander powder 1tsp
Curry Leaves -a few
Coriander (cilantro)-2 stems
Salt – to taste
Jeera 1tsp
Rai or mustard seeds 1 tsp
Oil – as needed

• Heat a thick bottomed pan, kadai or wok with a tight fitting lid.
• Drop the oil and add mustard seeds and cumin seeds and allow them to splutter
• Once the spluttering stops add the green chilies and onions and cook till they are translucent
• Now add the ginger garlic’ paste and fry till the raw smell evaporates
• Now add in curry leaves and turmeric powder and sauté for few minutes
• Now gently place the drained brinjal slices and let them fry for few minutes and then later turn them over and keep doing this occasionally till they get fried and cooked
• Once the skin turns darker and they get cooked add the red chilly powder, coriander powder and salt.
• Simmer them and cook few minutes
• Garnish with cilantro (coriander) leaves

Serve with hot rice or chapattis

.