Andhra Vankaya Fry Recipe with Peanuts – Brinjal Peanut Sabzi
Introduction
Andhra Vankaya Fry, also known as Brinjal Peanut Sabzi, is a delightful vegetarian dish that captures the essence of Andhra cuisine with its vibrant flavors and aromatic spices. This recipe features tender green brinjals (also known as eggplants) sautéed with crushed peanuts, green chillies, and a blend of spices, creating a savory and nutty flavor profile that is both comforting and satisfying. Perfectly suited for a hearty lunch or dinner, this dish pairs beautifully with steamed rice, homemade curd, and other classic Andhra accompaniments.
Nutritional Information
Here’s a glance at the nutritional aspects of this dish, keeping in mind the health benefits of the ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 280 |
| Protein | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugars | 4 g |
| Fat | 19 g |
| Saturated Fat | 3 g |
| Sodium | 200 mg |
Ingredients
| Ingredients | 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 | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Ginger | 1 inch (chopped) |
| Garlic | 4 cloves (pounded) |
| Sambar Powder | 2 tablespoons |
| Salt | To taste |
| Water | As required |
| Oil | For cooking |
Preparation Time
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
Serving Size
| Servings |
|---|
| 4 |
Cooking Instructions
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Heat the Oil: Begin by heating a generous amount of oil in a kadai (wok) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. This will release their flavor into the oil.
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Add the Spices: Next, add the cumin seeds (jeera), a pinch of asafoetida (hing), and the fresh curry leaves to the hot oil. Sauté for a few seconds until the spices become aromatic.
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Sauté the Aromatics: Incorporate the chopped ginger and pounded garlic into the mixture, stirring for about a minute until the garlic turns golden and releases its fragrance.
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Fry the Green Chillies: Add the sliced green chillies to the pan and sauté them for another minute to infuse their heat into the oil.
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Cook the Brinjals: Introduce the diced brinjals (green aubergines) into the kadai. Sauté them until they begin to soften and reduce in size, turning lightly roasted and tender. This should take about 5-7 minutes.
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Incorporate Peanuts and Sambar Powder: Once the brinjals are halfway cooked, sprinkle in the crushed peanuts and sambar powder. Stir well to ensure that all the spices evenly coat the brinjals and peanuts. Sauté for an additional minute to allow the flavors to meld together.
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Season and Simmer: Season the vankaya fry with salt according to your taste. If the mixture appears dry, sprinkle a little water to help the brinjals cook through. Cover the kadai with a lid and let it simmer on low heat until the brinjals are completely soft, approximately 5-10 minutes.
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Final Adjustments: After the brinjals are soft, turn off the heat. Check the seasoning and adjust the salt and spices if needed.
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Serve: Serve the delicious Andhra Vankaya Fry alongside steamed rice, puliyodharai (tamarind rice), Andhra-style pappu charu (dal), and a bowl of homemade curd for a comforting and authentic meal.
Conclusion
Andhra Vankaya Fry with Peanuts is not just a dish; it is a celebration of flavors that encapsulates the heart of Andhra Pradesh’s culinary heritage. With its blend of spices and the nutty crunch of peanuts, this sabzi will undoubtedly become a cherished addition to your recipe repertoire. Whether enjoyed during a family lunch or as part of a festive spread, this dish brings warmth and joy to the dining table. Try it out and share the love of good food with your loved ones!
