Andhra Vankaya Fry With Peanuts – Brinjal Peanut Sabzi
Andhra Vankaya Fry with Peanuts is a delightful, quick, and flavorful dish that brings out the essence of Andhra cuisine. Made from small green brinjal (aubergine), this recipe features the perfect blend of nutty crunch from crushed peanuts and the aromatic spices of sambar powder, resulting in a dish that’s both savory and satisfying. This easy-to-make recipe is ideal for busy weeknights or as a lunchbox staple, pairing wonderfully with steamed rice or a tangy side like Puliyodharai.
Cuisine:
Andhra
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Small Green Brinjal (Green Aubergine) | 6, diced |
| Raw Peanuts (Moongphali) | 1/2 cup, crushed |
| Green Chillies | 3, sliced |
| Asafoetida (Hing) | 1 pinch |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, pounded |
| Sambar Powder | 2 tablespoons |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 4 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Fat | 8 g |
| Sodium | 200 mg |
| Cholesterol | 0 mg |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Instructions:
-
Heat the Oil:
Begin by heating a kadai (wok) over medium heat. Add oil to the pan. Once the oil is hot, add mustard seeds. Let them splutter, then add cumin seeds (jeera), a pinch of asafoetida (hing), and curry leaves. -
Add Aromatics:
Once the spices have spluttered and released their fragrance, add the chopped ginger, garlic, and sliced green chillies. Sauté them for about a minute until the ginger and garlic release their aroma. -
Cook the Brinjal:
Add the diced small brinjals to the pan. Stir well and fry them for a few minutes until they begin to soften and reduce in size. The brinjals should become lightly roasted at this stage. -
Add Peanuts and Spices:
When the brinjal is halfway cooked, add the crushed raw peanuts and sambar powder to the pan. Mix well and sauté for another minute, ensuring that the spices coat the brinjals evenly. -
Season and Cook Further:
Season with salt to taste. If needed, add a little water to help the brinjal cook and soften further. Cover the pan with a lid and let the brinjal cook until it becomes tender and fully soft. Stir occasionally to prevent sticking. -
Final Adjustments:
Once the brinjal is cooked through, taste the dish and adjust the salt and spices if necessary. If the mixture looks dry, add a splash of water and cook for a few more minutes. -
Serve:
Turn off the heat once the brinjal has softened completely. Serve your Andhra Vankaya Fry with Puliyodharai (tamarind rice), Andhra Style Pappu Charu (lentil soup), steamed rice, and homemade curd for a wholesome and satisfying meal.
Tips:
- If you like your brinjal extra crispy, you can increase the frying time in the initial steps.
- The crushed peanuts add a wonderful crunch, but be careful not to burn them while sautéing.
- Adjust the amount of sambar powder based on your spice tolerance.
Enjoy this Andhra Vankaya Fry with Peanuts as a fulfilling lunch or dinner. The combination of brinjal, peanuts, and spices creates a truly unique taste, typical of Andhra’s rich culinary tradition. Whether paired with rice or enjoyed on its own, this dish will surely become a favorite in your household.
