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Eggplant Cumin Powder Fry

8 Jun

Vankaya Jeera Vepudu.

Baby Indian eggplant is sliced up and cooked in oil along with other whole spices. Cumin seeds are roasted until aromatic and ground into powder with red chili powder. Freshly ground cumin seeds powder is then added to the eggplant fry and cooked till done. Serve eggplant cumin powder fry with steamed rice and dollop of ghee or with chapati.
Makes: around 3 Servings of Vankaya Jeera Vepudu.


Baby Indian Eggplant 5
Cumin Seeds 1 tsp
Red Chili Powder 1 Tbsp
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Roast cumin seeds in pan till aromatic or until they turn golden brown.
Grind cumin seeds and red chile powder into fine powder using a spice blender.

Wash eggplant, remove stems and chop in to thick slices.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for few minutes.
Add a splash of water if required to avoid eggplant sticking to the bottom of the pan.
Uncover, add freshly ground cumin seeds powder and salt if necessary.
Stir well and cook covered till eggplant is soft.
Uncover, stir fry for few seconds and remove from heat.
Serve eggplant cumin powder fry with steamed rice and dollop of ghee or with chapati.
Notes: Make sure eggplant is cooked well.

Suggestions: If the rice is not spicy enough, add sliced green chiles along with eggplant or add more red chile powder.
Variations: Add a tsp of tamarind pulp to the eggplant fry before removing from heat.
Other Names: Eggplant Cumin Powder Fry, Vankaya Jeera Vepudu.