Vankaya / Brinjal Fry

Happy New Year everyone...

I know I am 4 days late to wish everyone but nevertheless. With my son's day care closed over the holidays, I was busy entertaining and disciplining him. We have decided he has to start eating on his own on the table with us - like a proper family meal.

We decided and started this on New Years Day and he took about an hour to finish his lunch (this included 4 trips to the naughty corner). The next 2 days saw him visit the naughty corner once a day. He's been a good boy last night and today. No naughty corners. Hope this continues... That'll be a very good start to the new year.

Vankaya (Telugu), Brinjal, Aubergine, Egg Plant... All names of one vegetable that I absolutely love. I love the "Gutti Vankaya" that's made in my house in India.

I cant make it here as we are used to making it with the green brinjals that I do not get here. So I came up with this fry that I make when I feel like having Gutti Vankaya. Its not the same but it satisfies me. That's all that matters isn't it???

I never gave V this until now. I wasn't sure how he would react to it. This time, I mixed it very lightly in his rice and gave it and he enjoyed it. I am glad as now all of us like this.

Serves: 4 - 5

Ingredients
400gm - Brinjals / Aubergines / Egg Plants - sliced long
1 Onion - sliced
2 Red Chillies - torn
5 Cloves of Garlic - crushed
1 tbsp Chana Dal
1 tsp Split Urad Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
20 Curry Leaves
2 tsp Sambar Powder - adjust
1/4 tsp Turmeric Powder
3 tbsp Oil
Salt to taste

Method

1. Heat Oil in a pan. When hot, add the torn Red Chillies and fry for a minute.
2. Now add the Chana Dal and Urad Dal and fry till the they start to change colour.
3. As soon as they start to change the colour, add the Mustard and Cumin Seeds and let them crackle.
4. Once the dals change the colour, add the Garlic and fry till golden brown - taking care not to burn it.
5. Now add the Onion and Curry Leaves, mix well and fry till the Onion turns transparent.
6. Then add the Salt, Turmeric Powder and Sambar Powder and mix well.
7. Now add the the Brinjal, mix well and cover and cook till done.
8. Serve hot with rice / roti.

This goes to Sangeetha's Dish it out - Brinjal & Garlic that was started by Vardhini