How many ever times i try Vankaya Vepudu won't get the same consistency as I used to get in India. Of course the Indian Eggplants are very tender and has less water compare to the Eggplants we get here in States. I have tried, Chinese Eggplant, Japanese Eggplant, Thai Eggplant but no luck so far. So Today I got Philippine Eggplants from Taj Groceries to try my luck with different variety of Eggplant and then, BINGO!  So if you wanna Vankaya Vepudu like back at Home ( India) then Phiippine Eggplant is the one you should look for in United States! Today I have tried Vankaya Vepudu with Coconut, Garlic and Green Chili Masala (freshly made), it tasted absolutely delicious when served with White Rice. Here is the recipe, Njoy!



Ingredients:
Philippine Eggplants - 3
Onion - 1/4 quarter ( White onion)
Dry Red Chili - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 stem or 5 to 6 leaves
salt - 1 tsp
Coriander Powder - 1 tsp
Oil - 3 Tbsp
Cilantro - 1 Tbsp for Garnish

Masala:
Fresh Coconut - 1/4 cup
Garlic Cloves - 4
Green Chili - 2

Preparatory Steps:

• First chop Onion into thin slices length wise to match with eggplant pieces.
• Wash and pat dry Eggplants, remove the stem and cut into 3 sections width wise and cut each piece into long thin slices length wise.
• Grind Fresh Coconut ( chop into small pieces), Peeled Garlic Cloves and Green Chili in a small mixie jar until everything is combined and get powdered consistency. this will be little wet but shouldn't become like paste. 

Method:

1. Heat non-stick pan and add Oil. Once the oil is hot add Red Chili, followed by Chana Dal, Urad Dal. As lentils brown add cumin seeds and mustard seeds, as mustards start spluttering add Curry Leaves. 
2. Add onion slices to the pan and mix with tempering, saute for 2 min until onions are wilted.
3. Add Eggplant slices to the pan and mix well with onions and keep the flame in sim and saute for 5 min. Add salt and coriander powder and mix well until eggplants are coated with spices. Saute on low heat for another 5 min. 
4. Now you notice eggplants are fried and wilted to half, now add the Coconut & Garlic Masala powder to non-stick pan and mix well with eggplants pieces until well combined. Now increase the heat o medium high and saute on high for another 5 min or until eggplant pieces are fully cooked.
5. Taste and adjust salt or any seasoning. Top with Cilantro and switch off the stove, leave the pan on stove for 5 minutes for the flavors to settle. Now transfer to serving bowl and serve immediately with White Rice and enjoy the delicious flavors! 

Tips:

• Add 1 tsp of salt to 1 cup of luke warm water and add eggplant pieces to this water in a bowl. This stops the eggplant from becoming black. 
• When you are adding the eggplants to pan, squeuze the eggplants to remove any excess water and add to pan. This tip helps the eggplant fry to make little dry. 
• I usually won't add red chili powder as this masala is subtle and loaded with green chili spicy flavor. If you want more spicy version or your green chili are not that spicy, then you can add 1/2 tsp Red Chili Powder in step 3 along with salt.