Traditional Vankaya (Eggplant) Fry with Kobbari Karam

Vankaya Fry/ Eggplant Dry Curry is an authentic recipe of Andhra Cuisine. Any variety of curry with Brinjal / Vankaya is very predominantly seen in any Andhra thali/platter in a restaurant, traditional function at home, party, gathering, or any orthodox Indian festivals.

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Cuisine: Indian Course: Main Serves: 4

Prep Time: 5 Min Cook Time: 25 Min Total Time: 30 min .

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Nutritional Info: Serving Size: 200g

Calories: 186 Carbs: 25g. Fat: 9g. Protein: 4g

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Ingredients:

Kobbari Karam:

• 12 Dry Red Chilies

• 1 Teaspoon Jeera

• 1 Cup Dry Coconut

• 2 Garlic Cloves

• 1 Teaspoon Salt

For Fry:

• 200 Grams Eggplant

• 2 Tablespoon Oil

• 1 Cup Sliced Onions

• 5 Chopped Green Chilies

• 1/2 Teaspoon Turmeric Powder

• Chopped Coriander Leaves

Method:

1. Dry roast 12 dry red chilies, 1 teaspoon Jeera, 1 cup dry coconut. Add dry roasted chilies and jeera in the grinder and add dry coconut, 2 garlic cloves, 1 teaspoon salt. Grind it into powder and keep it aside.

2. Cut eggplant into pieces and add them into saltwater so that eggplant won't become black.

3. Heat 2 tablespoon oil and add 1 cup sliced onions, 5 chopped green chilies. Sauté onions until golden brown.

4. Add 1/2 teaspoon turmeric powder and mix well.

5, Add eggplants, 1 teaspoon salt, and mix well. Close the lid and cook for 2 minutes.

6. Mix and cook until eggplants are well done.

7. Add 3 teaspoons chili coconut powder, chopped coriander leaves, and mix well.

8. Turn off the stove and serve hot with roti or white rice.

Watch the Video for Procedure: