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Traditional Vankaya (Eggplant) Fry with Kobbari Karam – Windhu Kitchen

Traditional Vankaya (Eggplant) Fry with Kobbari Karam

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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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.

Ingredients (For Kobbari Karam)

  • 12 Dry Red Chilies
  • 1 Teaspoon Jeera
  • 1 Cup Dry Coconut
  • 2 Garlic Cloves
  • 1 Teaspoon Salt

Ingredients (For Eggplant Fry)

  • 200 Grams Eggplant
  • 2 Tablespoon Oil
  • 1 Cup Sliced Onions
  • 5 Chopped Green Chilies
  • 1/2 Teaspoon Turmeric Powder
  • Chopped Coriander Leaves


Step 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.

Step 2

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

Step 3

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

Step 4

Add 1/2 teaspoon turmeric powder and mix well.

Step 5

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

Step 6

Mix and cook until eggplants are well done.

Step 7

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

Step 8

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

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