Traditional Vankaya (Eggplant) Fry with Kobbari Karam

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.