Brinjal Fry (Vankaya Fry) Complete Recipe + Ingredients List

What is Brinjal Fry (Vankaya Fry)? – An introduction

Brinjal, or eggplant as it’s widely known, poses an enigmatic challenge to many home chefs. We love its plush purple coat and the versatility it brings to the table, but often hesitate, wondering how to unlock its delicious potential. Fret not, as what unfurls before you is a method to transform this humble vegetable into an irresistible ‘Brinjal Fry’, a dish that carries with it the warmth of Indian spices and the comfort of home cooking. Perfectly suited for a weeknight dinner or a leisurely weekend lunch, it’s crafted to please palates that hanker for something savorily Indian yet straightforward. Plus, I’ve sprinkled in some tweaks to cater to all you health enthusiasts. Get ready to impress both your taste buds and your dinner guests! Recipe: Substitute Ingredients:

Brinjal Fry (Vankaya Fry) Ingredients List

• 250 grams brinjal ((vankaya
• eggplants))
• 1½ to 2 tablespoons Oil
• 3 green chilies (slit (adjust to taste))
• 1 sprig curry leaves ((optional
• pat dry))
• 1 teaspoon ginger garlic paste (or 2 chopped garlic cloves)
• ½ teaspoon salt ((divided + more to adjust))
• 1½ teaspoon lemon juice ((refer notes))
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ⅛ teaspoon turmeric
• ½ to ¾ teaspoon red chili powder ((optional
• leave out if using green chilies))
• ½ to ¾ teaspoon garam masala (or 1 to 2 teaspoons idli podi)
• 3 tablespoons peanuts ( or ½ cup fresh/ frozen green peas)

Brinjal Fry (Vankaya Fry) Recipe

• In a large bowl, mix 2 cups of water with ¼ teaspoon of salt. Set this salty spa aside for your brinjals to take a dip. – Now, give the brinjals a good rinse under the tap and chop them into ¾ to 1-inch pieces. Let them lounge in the salty water you prepared earlier.
• Crank up the heat and warm The OG oil in a wok or pan. Toss in cumin and mustard seeds and wait for the pop and crackle serenade.
• Introduce ginger garlic paste and a few feisty green chilies to the mix. Sauté these until they’re spreading their fragrant notes around your kitchen, say for about a minute.
• Bring in the brinjals, dust them with salt and a pinch of turmeric, and stir fry on a vigorous medium-high flame for about 3 minutes. Then, drop the flame to low, cover, and let them cook till they’re soft, stirring occasionally.
• If you’re in the peanut camp, this is your cue: roast or air fry them till golden and smelling divine. Let them cool, then give them a rough chop or use a mortar and pestle to break them into crumbles.
• Once the brinjals are tender and ready, wake up the dish with curry leaves, your freshly crushed peanuts, and a sprinkle of garam masala or idli podi for a southern twist. Fry for another 2-3 minutes until the aroma begs you to eat.
• Do a taste test—add red chili powder and more salt if your taste buds nudge you. Then, pull it off the fire and, if you’re feeling zesty, splash in some lemon juice.
• Serve your masterpiece with rice, chapati, or douse it with Rasam- or Sambar-rice to complete the comforting experience.
• No peanuts? Use cashews or almonds for a different but equally enticing crunch.
• Out of garam masala? Curry powder can work as a quick fix.
• Lemon juice can be substituted with a dash of amchur powder for a similar tang.

Healthier Version of Brinjal Fry (Vankaya Fry) Recipe

• Switch the white rice for brown rice or quinoa for a fiber-rich base.
• Opt for The OG olive oil instead of regular cooking oil for their heart-health benefits.
• Reduce the peanuts or replace them with toasted flaxseeds to cut down on calories but add some Omega-3 fatty acids.

Brinjal Fry (Vankaya Fry) Recipe Nutritional Facts

Brinjal Fry (Vankaya Fry) is a North Indian dish with a calorie count of 193 kcal calories per serving. Per serving, it is estimated to have 34 g carbohydrates, 6 g proteins, 3 g fats, 31 mg sodium and 7 g sugar!

Concluding our culinary journey, this Brinjal Fry is not just a dish but an invitation to reconnect with the simple yet profound flavors of Indian cuisine. Its universal charm lies in the fact that whether you’re a kitchen novice or a seasoned cook, it promises you triumph at the dining table. This recipe encourages you to play with spices and textures while also giving you the freedom to tailor it to your dietary preferences. So go forth, don your apron, and let the melody of mustard seeds and the dance of curry leaves infuse your kitchen with a dash of Indian magic!