Main ingredients:  brinjals/eggplants and onion.

preparation: 10 minutes      Cook time:20- 25 minutes.

serves: 4.

VANKAYA ULLI KARAM KURA/ BRINJAL CURRY WITH ONION PASTE

VANKAYA ULLI KARAM KURA/ BRINJAL CURRY WITH ONION PASTE

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  1. 8 medium baby egg plants/brinjals.
  2. medium onions( roughly chopped).
  3. 1 tsp cumin seeds/ jeera/ jeelakarra.
  4. 3-4 flakes garlic/ lehsun/ vellulli.
  5. 1 ½ tsp red chilly pwd.

TO TEMPERING:

  1. 1 tsp cumin seeds.
  2. 1 tsp split bladk gram/ urad dal/ minappappu (skin less).
  3. 1 ts mustard seeds/ rai/ aavaalu.

IMG_8610

Prepared onion paste

Prepared onion paste

PREPARATION:

  1. Grind onion along with cumin seeds, flakes garlic enough salt and red chilly pwd to a course paste.
  2. Cut the brinjals, slit into 4 keeping the stem intact and immerse it in salted water and keep aside.IMG_8625

METHOD:

  1. Heat oil in a nonstick frying pan on low flame. Add brinjals and little salt and stir fry for  7- 9 minutes or till the brinjals soften.IMG_8634
  2. Drain to a plate and keep aside.
  3. In the same frying pan, add cumin seeds, mustard seeds, split black gram.IMG_8645
  4. As they begin to splutter, add curry leaves and prepared onion paste and stir fry for about 2- 15 minutes or until the raw smell goes away.IMG_8664IMG_8670 - Copy
  5. When the oil separates from the onion mixture and you get a nice aroma, add the fried brinjals back in it and stir again for another 5 minutes or till the brinjals absorbs the mixture.

    VANKAYA ULLI KARAM KURA/ BRINJAL CURRY WITH ONION PASTE

    VANKAYA ULLI KARAM KURA/ BRINJAL CURRY WITH ONION PASTE

Yummy and spicy vankaya ulli karam koora is ready to eat.

Serve hot with steamed rice.

SABITHA..

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