Vankaya Ulli Karam Recipe - Eggplant In Spicy Onion Gravy
In this recipe, a slit is made in eggplants diagonally and is stuffed with an onion masala. You can also make this as a side dish for your weekend South Indian meals.
Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy) is a delicious version of eggplants that is made in Andhra households. This recipe is traditionally made from small eggplants that are locally available in Andhra and tastes so different from Gutti Vankaya Recipe of Andhra, which is a slightly trickier recipe than this. You can create same recipe with pointed gourd and ivy gourd too, instead of brinjals.
If you like this recipe, try more Similar Recipes such as:
- 16 Small Brinjal (Baingan / Eggplant)
- 2 Onions , chopped
- 1 Tomato , chopped
- 3 cloves Garlic , finely chopped
- 1/2 inch Ginger , finely chopped
- 3 Green Chillies , slit
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- Salt , to taste
- Cooking oil , to cook
- Coriander (Dhania) Leaves , chopped, to garnish
How to make Vankaya Ulli Karam Recipe - Eggplant In Spicy Onion Gravy
To begin making Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy), first slit them twice diagonally 3/4th long such that you do not disturb their stalk/ crown. Prep the rest of the ingredients as well.
In a kadai/heavy bottomed pan, heat the required oil and add cumin seeds.
Once the cumin sizzles, add coriander & fenugreek seeds, once they become fragrant, add the garlic & ginger.
Fry for a minute and add the chopped onions. Cook until they turn slightly soft & pinkish.
Add the tomatoes, chillies and fry for a couple of minutes.
Add salt, mix it well & switch off the flame.
Once it cools down, grind it into a paste. Now, fill the ground masala into the slit eggplants.
Heat oil in the kadai and & add these eggplants to it. Add the remaining masala as well to it.
Cover it & cook until the eggplants are soft & mushy. Keep stirring in between, but carefully so that the brinjal does not become mushy.
Keep cooking it till the eggplants are cooked, and the mixture comes together and becomes brownish in colour. Make sure you don't burn them.
Once done, add lots of coriander to it and switch off heat.
Vankaya Ulli Karam Recipe - Eggplant In Spicy Onion Gravy is part of the Recipe Contest: South Indian Cooking