Apr 27, 2008

Recipe - Atta wale Baingan (Vankaya vepudu/Brinjal fry)

Eggplant dry curry


Eggplant is one of my favorite vegetable. Eggplant helps control cholesterol. It is high in potassium and good source of folic acid.

Eggplant is consumed more in China and in India. Eggplants are grown in different sizes and colors.

My whole family loves eggplant and the dishes made out of it. We can live on eggplant for a week :-) My daughter Shreya loves this sabzi without potato, can eat it every other day.

Potato can be added to this curry for variation. In north Indian cooking potato can be added to most of the vegetables and the quantity of the curry can be increased.


  • Eggplants - 12 - 15 (small round brinjals sliced into four)
  • Turmeric - 1/2 teaspoon
  • Red chilli powder - 1 teaspoon
  • Coriander powder (dhania powder) - 1teaspoon
  • Dry mango powder (amchoor) - 1 teaspoon
  • Whole wheat flour (atta) - 1 tablespoon
  • Oil - 2 tablespoons


Preheat oil in a skillet at a medium , add eggplant pieces, fry for 4 - 5 minutes. Add red pepper, dhania powder, amchoor and salt. Mix them well and cook at medium heat temperature.

Add wheat flour/atta to the half cooked eggplant. Fry/Saute eggplant till they are cooked and crisp at medium low temperature.

Serve hot with rice or roti.

Preparation time: 20 minutes
# Servings: 4 - 6


Boiled potato can be added to this eggplant curry. Add potato, after eggplant is fried for 4-5 minutes along with the spices, let the spices roast well with brinjal/eggplant and potato.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.