Badanekayi palya with kothambari khara

Cooking is a mind game for me. Proper mind set, mood and patience will decide the outcome, however simple the preparation might be. That the ingredients in the pantry and veggies on the shelf also will decide the menu for the day, adds another dimension.
I found freshly harvested Mysuru bili badanekayi at the store, to my delight. This variety is known for the famous vangi bath. Armed with freshly made  vangi bath powder at home, I calculated that my lunch preparation is partly through. My plan went for a toss as I did not have desiccated coconut, a key ingredient for vangibath. I had no choice but  change my strategy.  An instagram feed I was following came in handy.
Stir fried brinjal, vankaya vepudu, is basically a preparation from Andhra and can be served on the side with Indian flat breads, steamed rice and millet rotis.

Curiosity leading to creativity... keep moving forward.

So this is how it goes -

  • Difficulty - very easy
  • Preparation time 10 mins
  • cooking time 10 mins
  • Serves - 4

  • Tender brinjals  - 4
  • Coriander - 1 small bunch
  • Green chilli - as per your taste
  • Cumin - 1/2 tea spoon
  • Turmeric - /12 spoon
  • Ginger - 1 inch piece
  • Curry leaf - 1 sprig
  • Roasted peanuts - optional
  • Cooking oil of choice 2 table spoons
  • Mustard seeds - 1 spoon
  • Salt to taste

Heat oil in a wok, add mustard seeds, after they splutter add curry leaves, add cut brinjal, turmeric powder, salt and saute, cover and cook till soft.
Meanwhile grind coriander, chilli, cumin in a mixer/grinder without adding water
Add the ground spice paste to brinjal in the wok, sautee for two minutes

Thats it -. Your brinjal fry with kothambari khara is ready to serve.

As an addition (optional) sprinkle ground roasted peanut powder for an added nutty flavour.

  • Always drop cut brinjal in water 
  • While cooking/stir frying keep the fire/flame on higher side for 2 minutes and reduce. This will prevent discoloration of the veggie.
  • Adding turmeric powder also will help
  • Covering while cooking brinjal, helps in retaining moisture and prevents discoloration