Authentic Andhra vankaya masala
 
Prep time
Cook time
Total time
 
Remember that tamarind, chili powder quantity may change depending on the variety, how sour tamarind is and how spicy chili powder is. Adjust accordingly.
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 6
Ingredients
  • 10 equal sized brinjals
  • 1 medium-sized onion around 3 inches in diameter
  • ¼th cup peanuts. You should take ¼th amount of peanuts of onion
  • 1 tsp fenugreek seeds (methi) optional
  • 8 green small Thai chilies or any other chilies
  • 1 inch round tamarind
  • Salt
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 5 sprigs cilantro
  • 5 tbsp or more healthy oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin
  • 1 tbsp grated coconut - optional
Instructions
  1. Soak tamarind in water.
  2. Roast peanuts and fenugreek seeds (if using) to golden brown on medium heat. Let them cool.
  3. Dice onions.
  4. Slit brinjals with X mark from top to stem. Make sure to place in water, so that they don't change color. Do not slit close to stem. While cooking, they may be torn apart. Keep at least 1 cm gap between cut and stem. Separate equal sized brinjals.
  5. Take a wide pan. Pan should be wide to place as many brinjals. Add 2 tbsp oil. Heat to medium. Add largest, hardest slit brinjals first. Close lid and cook for 30 seconds to a minute. Time varies depending on size diferrence and pan type you are using. Now add next sized brinjals. Stir slowly to rotate brinjals so that brinjals are fried on all sides. Cook for 30 seconds to a minute. Repeat till all brinjals are added. Make sure brijals are not over cooked and smashed. Remove the ones cooked before getting smashed. Cook brinjals upto 70%. They have to be intact, but a little soft.
  6. Now prepare gravy. First, grind peanuts to powder in a blender. Add onion, chilies. Add little by little water as needed. Grind to paste.
  7. Add oil to a pot. Heat to high. Add mustard seeds. When they splutter, turn stove to medium.
  8. Add cumin. Cook until golden brown.
  9. Add ground paste. Add 1 cup of water. Close lid and cook on medium for 15 minutes. Stir occasionally. Add water if needed.
  10. Meanwhile, squeeze tamarind juice.
  11. Add salt, chili powder, coriander powder and tamarind juice. Stir. Add water if needed.
  12. Now add sauteed brinjals slowly. Make sure they are not smashed. Stir slowly.
  13. Close lid and cook for another 20 minutes. By now oil should float and brinjals should be well cooked.. If using coconut, add coconut. At this point, turn off the stove.
  14. Garnish with cilantro.
  15. Serve hot with rice or naan
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/authentic-andhra-vankaya-masala/