Brinjal and Beans Fry

14 Nov

Vankaya Chikkudukaya Vepudu


Small Brinjals 4 – 6
Beans 15
Onion 1
Red Chile Powder 1 – 2 tsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop beans into 1 – 2 inch pieces.
Wash, remove stem and chop brinjal into chunks.
Peel and chop onion into large pieces.

Heat oil in a pan on medium flame, add choped onion, brinjal, beans and salt.
Cook covered for 2 – 4 minutes or until they turn soft.
Uncover and fry on high flame for 3 – 5 minutes stirring continuously.
Sprinkle red chile powder and give it a good toss.
Serve with steamed rice.

Notes: Make sure to remove the fry from heat while adding red chile powder.

4 Responses to “Brinjal and Beans Fry”

  1. bhuvana November 14, 2008 at 8:51 pm #

    i can see mustard,tomatoes…in the picture.will it be really good if i try with your ingredients .

  2. anusharaji November 18, 2008 at 10:24 am #

    mustard must have popped from another dish.
    no tomatoes…..they are onions fried till red
    dont add tomatoes to this recipe in which case it turns wet and loses the crunch

  3. neelu November 21, 2008 at 4:16 am #

    i want to try this recipe.It looks very colour.


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    […] peas if desired. If baby eggplants are not available, choose eggplants that hold shape when cooked. Brinjal and Beans Fry. Other Names: Vankaya Chikkudukaya Nuvvu Pappu Ulli Karam.SHARETHIS.addEntry({ title: “Eggplant and […]

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