Brinjal Fry Andhra Style | Vankaya Ulli karam
Brinjal Fry Andhra Style is a spicy dry curry where Brinjal pieces are roasted on low heat with raw onion chilli paste (Ulli Karam) to get a crispy texture.
Servings: 4 to 5
Ingredients
- 10 small Brinjals
- For Ulli Karam Onion Paste:
- 2-3 Large onions
- 5 to 6 Red chilies
- ½ teaspoon Cumin seeds
- 2 to 3 Garlic pods
- A sprig of Curry leaves
- Other Ingredients:
- 2 Tablespoons Vegetable Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Turmeric powder
- A sprig of Curry leaves
- Required Salt to taste
Instructions
- Rinse the brinjals with running water.
- Trim the brinjal stalk and stem. Cut into 4 pieces lengthwise and let them rest in salt water.
- For Ulli Karam or Onion Paste:
- Roughly chop onions. Make a coarse paste of onions, red chillies, cumin seeds, curry leaves and garlic pods. Keep side.
- Heat oil in a pan over medium heat and add mustard seeds.
- Drain and add the brinjal pieces to the oil once mustard seeds splutter.
- Add turmeric powder and sprinkle some salt.
- Simmer to low heat, close the lid and cook for 3 to 5 minutes.
- Open the lid and you see that the brinjal pieces have become slightly soft.
- Now add the ground Onion paste or Ulli karam and cook on medium heat.
- Sauté for a minute, add required salt and few more curry leaves
- Stir and roast till the raw onion smell vanishes and you get a nice dark brown colour but do not burn it. This may take about 10 to 15 minutes. Make sure to give it a mix in between.
- Turn off the heat once done.
- Serve Brinjal Fry Andhra Style with hot rice along with sambar, rasam or dal. It also goes well with roti or paratha.
Notes
1. Adjust spice levels with red chillies to suit your taste.
2. Add cut brinjal pieces to salt water. Salting helps to drain the brinjals of the moisture by removing the air pockets.Then less fat is absorbed by the brinjals when they are cooked.
3. Fry well till the raw onion smell vanishes.
2. Add cut brinjal pieces to salt water. Salting helps to drain the brinjals of the moisture by removing the air pockets.Then less fat is absorbed by the brinjals when they are cooked.
3. Fry well till the raw onion smell vanishes.