250 grams brinjal / vankaya
3 green chilies slit or ½ tsp red chili powder
1 sprig of curry leaves
½ tsp mustard
½ tsp Cumin
Pinch of turmeric
1 tsp ginger garlic paste (optional)
½ to ¾ tsp light garam masala
Salt to taste
1 ½ tsp lemon juice (optional)
1 tbsp. Oil or as required
Coarsely crushed roasted peanuts or fresh green peas as desired
. This brinjal fry recipe can be made without peanuts too but they add a great taste. This step is optional. If you like to use peanuts for this recipe, dry roast them and set aside to cool. Remove the skin and pulse them in mixer.
. Wash brinjals in water. Slice them or cut to desired sizes. Add them to salt water.
. Heat oil in a wide pan, add cumin, mustard, and let them splutter.
. Add the green chilies, fry till they turn pale in color.
. Add ginger garlic paste, sauté quickly, do not fry for longer, can make your brinjal bitter.
. Add the brinjal, salt & turmeric, toss on a medium flame, till they are cooked. If needed cover and cook till soft.
. Add curry leaves, red chili powder, garam masala and coarsely crushed peanuts if using. Stir everything well. Cover and cook for 2 to 3 minutes on a low flame.
. Add lemon juice if desired, before you serve.
. Serve vankaya fry with rice.