Enjoy yet another special family recipe that’s been passed down through generations!
This Perugu Vankaya was one of my grandads favourite dishes and I’m so excited I finally got to learn how to make it! It’s sooo easy n delicious! 🙂

Here’s the recipe

Ingredients-
250g Vankaya or Brinjal
1 medium Drumstick
1 tbsp red Chilli powder
1/4 tsp turmeric
1 green Chilli
1 medium onion (finely chopped)
2 tbsp Oil
1/8 tsp menthulu or fenugreek
1/2 tsp Jeera
1/4 tsp mustard seeds
1/2 tsp Sai minapappu or urad dal
50g cashews (soaked)
500g or 1/2 kg Yoghurt or curd
100g Meegadi or cream
Salt to taste


- To start with, cut 250g Vankaya or brinjal into thin slices and place them in salt water. This salt water will prevent them from browning.

- Once they’re all cut, drain the water and add 1 medium drumstick cut into small pieces.

- Add 1 1/2 teaspoons salt, 100g Meegada or cream, 50 g cashews, 1 tbsp red chilli powder, 1/4 tsp turmeric and mix well.

- Add 500g or curd or yoghurt and mix well again. Leave this aside for a bit.

- In a heated pan, add 3 tsp any vegetable oil. To this, add 1/8 tsp fenugreek or menthulu, 1/2 tsp of sai minapappu and stir for a few seconds. Then add 1/2 tsp Jeera or cumin seeds, 1/4 tsp mustard seeds and stir for another few seconds.
Add 1 green Chilli, 1 medium red onion and sauté for a few minutes until the onions soften a little.

- Reduce the heat and pour in the yoghurt mixture little by little and constantly keep stirring.

- If you don’t stir constantly at this stage, the mixture will split. So constantly stir for the next 15-20 minutes.

- After 20 minutes and once it reaches the bubbling stage, you can stop stirring. Place the lid on top and cook for another 15-20 minutes stirring a few times in between.

It’s as easy as that!

Garnish with fresh coriander leaves and it’s ready!
Enjoy!


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