Thursday, October 31, 2013
Recipe : Vankaya Vepudu / Andhra Brinjal (Aubergine) Roast -Vegan
The other day, I wanted to cook Brinjal in a different way than I normally do and I've been longing to cook from Jigyasa & Pratibha's books FOREVER! So I quickly browsed through them and decided that Pedatha's recipe for Vankaya Vepudu - Andhra Brinjal Roast was ideal for what I had in mind.
I served it with rotis and African Chicken Peanut Butter Soup, but you can just serve it with dhal and rice and it tastes excellent.
I stuck to the original recipe, just cut the brinjals smaller (for faster cooking), made it spicier and reduced the oil.
1/2 kg Brinjals (I used the small ones and chopped them into 12 pieces each - it would be better to not use the bharta variety, because each piece needs to have a bit of skin for texture)
2 tbsp red chilli powder (original recipe called for 1)
salt to taste
For Seasoning / Tempering:
1 tsp oil
1 tsp urad dhal (split & husked black gram)
1/2 tsp mustard seeds (sarson)
1/4 tsp asafoetida powder (hing)
1/4 tsp turemeric powder
6-8 curry leaves
In a wok, heat oil for tempering.
Add urad dhal, when it turns golden, add the mustard.
Lower the flame and add the rest of the tempering ingredients
Add brinjal and allow it to roast on a low flame stirring occasionally.
When the brinjals turn light brown (8-10 minutes), add salt and chilli powder.
Continue to cook on a low flame, stirring in between, until well done.
If you like crisper vegetables, add more oil when cooking.
Vankaya Vepudu served with rotis and African Chicken Peanut Butter Soup
This recipe can also be used to make potatoes, bitter gourd or lady's finger (okra / bhindi)
For details and for more yummy recipes, I highly recommend buying the book "Cooking at Home with Pedatha" by Jigyasa Giri & Pratibha Jain
Note : The Picture for the Brinjal recipe is from http://www.innoconcepts.com/pedatha