Vankaya pakodi is a simple delicious Andhra dish. It can be made easily in bulk quantities. It is a often made dish in hostels in Andhra. As this dish contains pakodi which is a favorite snack of everyone this vankaya pakodi is also liked by all. So, many student hostels and messes find it easy to satisfy the students with this curry. Now and then I also find the curry being made in marriages and functions.
INGREDIENTS
- Brinjals 1/2 kg
- Green chilies 2
- Salt to taste
- Turmeric a pinch
- Onions 1(chopped)
- red chilly powder 1/2 tsp
- Curry leaves a few
- Coriander 2 sprigs
- jeera 1 tsp
- oil 3 Tsp
- Besan 1 cup
- Rice flour 2 Tsp
- Onions 1(cut into thin slices)
- Green chilies 2(finely chopped)
- salt to taste
- Ginger garlic paste 1 Tsp
- Oil for deep frying
Making the pakodi
Mix in the besan, rice flour, onions, salt, green chilies, ginger garlic paste and a Tsp of oil. Mix well and add a little of water to make a thick paste. In a pan add the oil for deep frying. Put the batter in the oil in small portions and fry them till golden brown in color. Remove them onto a paper towel to remove excess oil.
Making the curry
Cut the brinjals and put them in a bowl with some water and salt. In a pan heat 3 tablespoons of oil and add the jeera and the curry leaves. Add the onions and sauté them for a minute. Add the brinjals, turmeric, salt. Cover the pan with a lid and cook on a medium flame by stirring intermittently. When the brinjals are completely cooked add in the pakodi and again cook for 3 minutes by covering with a lid. Sprinkle some water so that the curry is not very dry. Finally add the chopped coriander and chilly powder and take into a serving dish. Serve hot with rice.
TIPS
- Traditionally brijal pieces are also deep fried in oil. But here I cooked the brinjal to decrease the calories. This version is also tastes yummy.
- Make the soft pakodi and not the hard pakodi.
- I used paprika and red chilly powder to give a color, but you can skip these.
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