Indian Butter Eggplant (Nethi Vankaya)

Here’s another Indian recipe from a co-worker, Butter Eggplant. She brought this in for work for lunch one day. I asked what it was and she told me. It smelled so good so I immediately started to google for a recipe. None of the recipes I was seeing was what she was eating. So after a while I asked her if she would share the recipe with me. Finding out, this is specific to her region in a part of southern India, so she was not surprise that I could not find a recipe online. It is super easy to make and extremely delicious.

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While making this I realized how easy it is to adjust the heat of the spice for this dish. I made mine pretty mild. I love spice, but as I get older, my body does not (DAMN YOU AGING!!). Feel free to add 2 teaspoons of chili powder into this dish to make it spicier (or more if you dare).

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Butter Eggplant (Nethi Vankaya) 

Ingredients:

6-8 small round egg plants
1 cube butter, melted
1 inch fresh ginger sliced into large pieces
1 onion, quartered
1 teaspoon salt 
2 teaspoons chili powder 
1/4 cup vegetable oil

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Directions:

Add onion, ginger, butter, chili powder and salt into blender. Blend until creamy. 

Heat vegetable oil in a sauce pan (that has a cover) on high heat.  Pour onion mixture into oil and fry until it turns light brown.

Cut eggplant into quarters. Add to fried paste. Cover and cook about 30-35 minutes, until eggplant is cooked through.

Serve over steamed rice.

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Butter Eggplant (Nethi Vankaya)
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 6-8 small round egg plants
  2. 1 cube butter, melted
  3. 1 inch fresh ginger sliced into large pieces
  4. 1 onion, quartered
  5. 1 teaspoon salt
  6. 2 teaspoons chili powder
  7. 1/4 cup vegetable oil
Instructions
  1. Add onion, ginger, butter, chili powder and salt into blender. Blend until creamy.
  2. Heat vegetable oil in a sauce pan (that has a cover) on high heat. Pour onion mixture into oil and fry until it turns light brown.
  3. Cut eggplant into quarters. Add to fried paste. Cover and cook about 30-35 minutes, until eggplant is cooked through.
  4. Serve over steamed rice.
Adapted from From Keerthi my co-worker
Adapted from From Keerthi my co-worker
OINKCOOKING http://www.oinkcooking.com/

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