Vankaya Varuval Recipe
Vankaya Varuval
South Indian Eggplant Fry
Submitted By: Taz

Ingredients:

½ lb Indian Eggplant (Baingan / Vankaya)
2 Tbs Oil - can use ghee, mustard, coconut, canola, vegetable. or grape seed oil
½ tsp Black Mustard Seed (Rai / Avalu)
½ tsp Cumin Seed (Jeera / Jidakara)
3 Fresh Green Chiles (Hari Mirch / Patchimirapa) - split in half and seeds removed
2 large cloves Fresh Garlic (Leh-sun / Vellulli) - grated into a paste
¼ inch piece Fresh Ginger (Adrak / Allam) - grated into a paste
⅛ tsp Turmeric Powder (Haldi / Pasupu)
Kosher Salt (Namak / Uppu) to taste
8-12 Fresh Curry Leaves (Kaddi Patta / Karepaku)
½ - ¾ tsp Red Chile Powder (Lal Mirchi / Erra Mirapa Kayalu)
Juice of ½ Lemon (Nimbu Ras / Nim Marasam) or to taste
-OPTIONAL-
3 Tbs Unsalted Roasted Peanuts (Moong Phalli / Verusanaga)

Preparation:
  1. IF USING: Place your peanuts in a mortar and pestle or food processor and coarsely grind - Set aside until needed
  2. Mix ¼ tsp of salt with 2 cups water - Cut you eggplant into bite sized pieces (apx ¾ inch cubes) and add to the salted water
  3. Heat oil in a large kadahi, wok, skillet, or wide pan over medium heat until shimmering - Once oil is hot, add the mustard and cumin seeds - Fry for 30 seconds
  4. Add the green chiles and sauté for another 30 seconds
  5. Add garlic and ginger and sauté for another 30 seconds
  6. Drain the eggplant and add to the pan along with the turmeric and salt to taste (apx 1 tsp) - Sauté for 2-3 minutes
  7. Add curry leaves, red chile powder, and garam masala and thoroughly combine - Sauté for an additional 2-3 minutes
  8. Reduce heat to low and cover - Allow to cook for 2-3 minutes (add a sprinkle of water if necessary to avoid sticking and scorching) - IF USING: add the crushed peanuts (from step 1) and thoroughly combine
  9. Remove from heat and allow to sit for 3 minutes - Pour the lemon juice over the top, adjust seasoning with salt as needed and serve hot
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