Traditional Vankaya (Eggplant) Fry with Kobbari Karam2021-02-23
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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This information is per serving.
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
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.
Cut eggplant into pieces and add them into saltwater so that eggplant won't become black.
Heat 2 tablespoon oil and add 1 cup sliced onions, 5 chopped green chilies. Sauté onions until golden brown.
Add 1/2 teaspoon turmeric powder and mix well.
Add eggplants, 1 teaspoon salt, and mix well. Close the lid and cook for 2 minutes.
Mix and cook until eggplants are well done.
Add 3 teaspoons chili coconut powder, chopped coriander leaves, and mix well.
Turn off the stove and serve hot with roti or white rice.