Vankaya pachadi with mango

Contributor : Jalaja

Sorry kudaraledhu mundhu post cheyadaniki . Cut eggplants in to medium size pieces, Add oil in a pan , add Jeera, eggplant pieces , red chilis, green chilis (to your taste) , peanuts, raw mango pieces(tamarind bhadulu mango vesanu pulupu ki) , ginger, garlic , curry leaves vesi few mins fry chesaka stop the stove and grind in mixer. Grind chesetappudu I break the quantity in to two portions. one baaga softga grind chestha ..denilo I add cilantro and salt and one koncham one pulse raanistha that way koncham texture vuntundhi roti pachadi laga . Once its done combine both and put tadka/popu with chanda dal, urad dal, chils, cilantro, garlic, curry leaves, 4 methulu . Adi add chesaka u can add raw cut onions if you prefer and taste chala baguntundhi. anthe simple. ma garden lo vankaya chethlu vesam so week antha edo oka kotha experiments chesthunna

Palakura stuffed Vankaya

Contributor: Kavya Naimish

Fry these in a pan with little oil : garlic, curry leaves, ginger, coconut, sesame seeds, green chillies, spinach, coriander leaves and make into smooth paste.

Slit brinjals and deep fry them till completely done.

In a pan add oil, elaichi, cinnamon, finely chopped onion, fry till golden brown.. add GG paste and fry till the raw smell goes,  add the paste made above along with lil water and fry till oil seperates.Add coriander powder and cumin powder. Now add in the brinjals and put the paste inside the brinjals..

Nune Vankaya

Contributor- Keerthi Cherukuri
Nenu chesi one year daatinattundi 😞 recipe koodaa ekkadaa note chesukoledu, gurthunna varakoo chepthaanu..

Baby brinjals theesukuni slits chesi salt water lo soak cheyi..Meanwhile peanuts, Chanadal, urad dal equal ratio lo theesukuni dry roast chesuko, sesame seeds optional...And then dry roast dhaniyalu, jeera, menthulu ( ivi 1/2 small tsp chaalu), red chilly (adjust to taste), endukobbari, hing...Cool ayaaka tamarind, uppu, pasupu vesi coarse powder chesuko..U can add garlic if u want to..Ee powder lo water konchem kalipi pettuko..
Pan lo oil vesi brinjals spread chesi rendu vepulaa fry chesuko (half cook ayithe chaalu, poorthigaa cook ayipothe paste stuff cheyalem)...ivi cool ayaaka masala paste stuff chesi pettu...Mallee ade oil lo kaastha aavaalu, curry leaf tho popu petti stuffed brinjals vesi mootha petti brinjals poorthigaa cook ayedaakaa vunchaali...Paste emannaa migilithe vankayalu paina vesey cook cheseppudu..


Contributor-Meera Girija Tadimeti
Paina Keerthi Cherukuri share chesindi. I followed that but added onion to gravy,Fry chesi grind chesa

Vankaya Menthi Karam (brinjal stuffed with fenugreek seeds)

Contributor- Geetha Madhuri Chilakamarri

Menthi karam: oil lo hing, menthulu, jeera, mustard and red chillies vesi popu vegaka cool chesi powder cheyali. Menthulu regular popu kanna oka spoon ekkuva veyali. Ee powder stuff chesi magginchali. Once it is done tamarind pulp (in water consistency) and little jaggery vesi cook cheyali. Salt add chesi kothimeera veste curry ready.
Ivala anni dry roast chesi powder chesanu. And brinjal stuff cheyakunda direct koncham oil lo magginchi tarvata direct ga powder vesesi tamarind water salt and jaggery vesi daggaraki vachedaka udikincha

Vankaya Menthi Karam

Contributor: Meera
spoon each of senagapappu, minapappu, 1/2 spoon each of dhaniyalu, jeelakarra, 1/4 spoon menthulu and 10-12 endu mirchi. Ivi koddiga oil lo roast chesi powder kotti vankaya lo stuff chesi cover chesi cook cheyyali oil lo. Indulo optional ingredient chinthapandu. Either powder chesey Mundu pappula tho fry chesi powder cheyyali or you can add chinthapandu rasam while cooking.

Contributor: Bhargavi
I add some peanuts too to Meera's recipe ....chala baguntundi taste and also coarse pwd cheyyandi if fry ,gravy curry avithe u can make a paste with tamaring water and stuff

Brinjal Gravy Curry ~ Vankaya Gravy Curry without Onion

Contributor: Geeta Madhuri
vankaya curry podi tho ante I do both mudda curry and gravy one also. Menthi karam tho kuda gravy laga chestanu but gravy palchaga untundi. Gravy curry ki aite 1st vankayalani gutti laga cut chesukuni cook chesukovali(either deep fry/shallowfry/in water) nenu aite koncham oil vesi magginchestanu. Then for gravy dry roast sesame seeds 1cup, peanuts fist full and red chillies. Meeku ishtamaite idi grind cheseppudu kobbari vesukovachu. Idi paste chesukovali. Then in a pan koncham oil vesi tomatoes(puree/finely chopped) maggevaraku cook chesi add the paste. Baga thick anipiste koncham water vesukovachu. Ee paste cook ayyevaraku unchali. Add salt and lil garam masala(I rarely use this masala). Once it is done oil ooze avutundi. then add brinjals and let it cook for 5mins. Gravy mari overcook cheyaddu taste maripotundi.

Kalchina Vankyaa Pachadi

1. contributor: Madhuri Atchuta

Nenu eggplant to chutney chestanu.. http://soujishome.blogspot.com/.../kalchina-vankaya... coal grill lo vesi kalchutanu vankaya.. Smoky taste to bale vuntundi chutney

Also check this, thisand this and this recipe

Baingan Bharta

1. Contributor: Jyothi Varma
I wud like to tell u one more recipe with aubergine...ante eddokkate chestanu nenu anduke inkemma cheppamani adiganu...aubergine ki oil raasi fork tho baaga podichi I fry it over the flame on a very low heat turning all directions till the whole aubergine turns soft and outer layer turns black...then peel off the outer layer and mash the inside thing....kadai lo oil vesi popu vesi onion ginner garlic paste vesi fry ayyaka tomatos vesi cook cheyyali....at the end add this mashed aubergine and cook for another 5-10 mins....sooper untundi, naaku bale nachuthundi...its like palletoorlalo neppula meeda kalustaru vankayalu, ala annamata...hope u all understood what i wrote....maa papa naa dress pattukuni tega laagestondi ethukomani...enni spelling mistakes rasanooo....don't mind

Ee recipe maa nanamma garu chesevaru neppula meeda chinna vankayalatho...ade nenu ekkada aubergine tho chestanu...danne baingan bartha antara....intresting inka adedo north indian dish anukunna. 2. Contributor: Bindu Priya

oven lo grill option lo kuda vankayani roast cheyyachu

3. Contributor: Jalaja Valluru
2 ways lo cheyochu . One is just cut fry n grind and second is roast eggplant on stove direct flame remove skin and aa pulp tho cheyochu .

Parmesan Eggplant Fries with Basil Ketchup

1. Contributor: Ujvala Kiran
ninna Giada showlo, idi choopinchindi... parama easyga anipinchindi... if anyone interested, can try http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-eggplant-fries-with-basil-ketchup-recipe/index.html

Vankaya Jinugula Kura ~ Vankaya Bobbarlu

Contributor: Kavya Naimish
Tempering kosam Oil lo Jeera,Mustard n Urad dal vesi fry ayyaka add curry leaves,hinge,green chilles,grated ginger,Crushed garlic and fry for 2-3 mins now add the sliced onions and fry till they sweat a little,then add the cubed potato,turmeric powder,lil salt..cover n cook for 4-5 mins now add in the diced brinjal stir well and cover again..ones the brinjal becomes soft remove the lid an let them fry for 2-3 mins..not too much...Add red chilli powder,coriander powder to taste mix well and now add the boiled jinugulu/bobbarlu(soak them over night and pressure cook for 3-4 whistles before adding to the dish,add them along with the water in which they are pressure cooked)allow them to cook for another 7-8 mins on medium flame till the curry becomes thick..

Variations:
U can even add 1 medium tomato chopped before adding jinugulu.. Adding fresh ginger and garlic gives more taste than adding ginger garlic paste.

Vankaya Vadiyala Koora

1. Contributor: Poornima Vissamsetti
Vankaya vadiyaala koora... pedda vankayalu vasthaayi kadhaa adhi okati teesukuni oil apply chesi foil loo wrap chesi convection oven loo roast cheyyali (india lo aithee stove meedha kalusthaaru kadhaaa alaa ikkada oven loo), daaniki peel chesi china pieces cut cheyyalee leka mash cheyyaleee taalimpu vesukuni andhuloo green chillies, onions magginchukuni avi full maggaka add this brinjal pulp, salt and mix... adhi vedigaa unappudee minapa vadiyaalu veginchi kalupukoovaalee... vadiyaala crispness full taggakamundhee thinesthee baaguntundhi ee koora chaalaaa

Gujju Nuvvankaya

Contributor: Hemalatha Kalagarla
Chinna neeti vankayalu or white vankaya lu 4 mukkala gantlu ga pettukoni lite ga fry cheyali and side ki petukovali,den pan lo sesame seeds,chana pappu konchem ekkuva,minapappu,red dry chillies anni fry chesi grind chesi paste la chesukovali.onions fry chesi prev paste tho paste cheseyatchu..now oka pedda pan lo popu vesi,chopped onions,fried vankayalu,chintapandu pulusu,water and anni grind chesi na paste vesi bhagha mariginchali..manaki entha pulusu kavali ante antha water vesukunte saripotundi...

Vankaya Kura

1. Contributor: Ujvala Kiran
eggplant tho nenu 2 types chestanu. 1. Put popu, saute onion, green chillies, tomato and eggplant. Add some masala of ur choice, and salt taste. Cilantro if u like. 2. Make green chillies, cilantro, ginger, salt to paste; wash frozen peas set aside; saute eggplant , add green chilli paste, once it is half done add peas, let it cook until well done. I like type 2 personally. If u r already aware of these plz ignore.

2. Contributor: Madhuri Atchuta
nenu idi chesa.. baagundi give a try http://www.telugu-news.com/recipes/curries/vankaya-karam-petti-curry-recipe.html

Tips for crispy vankaya vepudu

1. Contributor: Srividya Hari
you have to use wide and big pan, mukkalu anni kuda oke layer laaga spread ayye laga unte mudda avadu, cook on high heat until they start turning brown, aa tharavatha medium lo pettukuni roll the brijal pieces over to the other side. important thing, dont cover and cook, dont mix them many times, gently shake the pan and toss the mukkalu. shallow fry ke ala avuthayi not deep frying, dont add salt until they are 80% done. try cheyyi ee sari flop avadu chudu.

2. Contributor: Keerthi Koppisetty
nenu koda Srividya..cheppindhe cheppudhaamu anukunna...wide pan..and single layer...don't mix too much.and intial ga cover cheyyadhu

3. Contributor: Kavya Naimish
Keerthi n Srividya Hari R right..I do the same...appudu nuvvu evari meedaki netteyali ani vethukune avasaram raadhu

4. Contributor: Bhargavi Aitha
nenu kooda pina andaru cheppinattugane chesthanu n inkoa vishaam entante mukkalu nenu chala sannaga cut chesthanu...ala kakunda koncham lavuga chesthe appudappudu udakadu...

Vankaya Koora

1. Contributor: chaitali meda
Girls.. nenu ninna vankaya maa MIL valla method lo chesanu for the first time.. just FYI chepthunna..

long vankayalu -
cut them into 4 or 5 large pieces, (length wise kadu extra large slices laaga) make slits,
saute them in oil on low flame
After well cooked add salt, karam and turmeric
Rice loki super yummy ga undi
koncham ekkuva oil padutundi

Vankaya kotimeera fry

1. Contributor: Sravanthi
vankaaya kothimeera kura..bhale untundhi idi...naku vanakaya and kothimeera rendu chala istam..so combi obviously super istam.. http://www.sailusfood.com/2007/05/17/vankaya-kothimira-vepudu-brinjal-fresh-coriander-stir-fry/

Brinjal drumsticks curry ~ Vankaya mulakada curry

Contributor: Aarthi M
u can do a curry with brinjal and drumstick, kadai lo oil mustard jeera with onion tomato vesi, turmeric , chilli powder followed with brinjal and drumstick salt...goes good with pappu/sambar else mix with plain rice...u can also use drumstick in sambar, also in bisibelabath

Vankaya Pachadi

1. Contributor: padma swetha k
vankaya pachadi

ma amma ni chesindi ..its yummy.. vankaya- 1 inch pieces ga cut cheyali. oka pan lo oil vesi daniyalu vesi fry chesi then vankaya pieces, green chillies fry cheyali. ivi fry ayaka cool chesi grinder lo tamarind ,salt vesi fry chesina mixture vesi grind cheyali. finally garnish with onion small pieces, cilantro..hth

Already contributed recipes here and here

Podi kottina vankaya kura

1. Contributor: padma swetha
Vankaya fry
gals idi try cheyandi..yummy

Gutti vankaya kothimeera karam

1. Contributor: Vijita
Heres how i make gutti vankaya kothimeera karam...

6-8 medium sized brinjals
1 bunch kothimeera
Green CHillies - 5-6( adjust according to spice level)
Jeelakarra(Cumin)
1 tbsp Tamarind pulp
mustard seeds, senagapappu, curryleaves koncham hing for popu

Firstly Kothimeera + greenchillies+ jeelakarra, kalipi grind chesukovali..paste ga
Brinjals ki "+" laga slit chesukovali..keeping the stem intact...
Then kothimeera paste ni stuff chesukovali brinjals lo and keep them aside..
Now take oil in a pan...Popu samanu vesi...avi veginaka..add stuffed brinjals, turmeric,salt to taste... cover and cook till brinjal is half cooked.Finally add the tamarind pulp and gently mix and cook till brinjals are completely cooked.

Another version is using tomato instead of tamarind..same process..

Contributor: Sruthi
Vankaya Kothimeeri Kaaram : Kothimeera, Green Chillies, Ginger, Salt vesii grind chesukovali. (Salt and Green Chillies.. curry anthatiki kavalisinatha vesesukovali). Brinjals ni 4 cuts chesukovali.. (like guthi vanakaya) .. aa stuffing ni Vankaya lo koori.. Oil lo fry chesukovali. Koncham fry ayyina tarvatha sim lo petti.. mootha pedithe.. avi cook aipothayi anthe... :P

Contributor: ܧhå Rãø
Sruthi cheppina recipe loo nenu koncham sesame powder, few pieces of onion & tomato kuda vesta.. for more masala.. I made it with green vankayalu couple of times and loved it.. appatinunchi nenu green vankaya fan ni aipoya..
kotmir, green chilies, ginger, onion, tomato, sesame, jeera anni kalipi grind chesta. Vankayalu whole with a "+" cut, koncham saute ayyaka, I add the masala and continue to cook until done.