VANKAYA KOORA KARAM

VANKAYA (KOBBARI)KARAM

Ingredients:

Small Brinjals - 1/3 kgs, purple or green

Jaggery – 1.5 tsps

Tamarind – 1/2 tsps mixed in 1/2 cup water

Take coriander for garnish

Oil – 2 .5 tbsps

Stuffing:

Red chilies - 6

Fresh coconut – 1/3 cup (grated)

Cumin seeds – 1.5 tsp

Coriander leaves - 1/3 cup

Ghee – 1 tsp

Cinnamon stick - 1"

Salt for taste

Popu:

Asafoetida - 1/3 tsp

Curry leaves – 1 sprig

Dry red chili - 3

To stuff, add required water and grind ingredients.  Stuff this with brinjals and then keep aside.

Procedure:

In a vessel, pore oil and add asafetida  and curry leaves and cook for 15 seconds.  Then to the oil, add stuffed brinjals and cook for 5 minutes on medium flame.  Put a lid on the vessel and cook for 10 minutes on low flame.  in between, stir in order they don’t burn or stick.

Now to water add tamarind.  Put the lid and cook for 10 minutes until water content gets reduced. 

Now remove the lid and cook on low flame; give time for brinjals to get roasted well until it appears as dry sauté.  It takes nearly 15 minutes for brinjals to roast well.

Now, serve this with rice to your relatives, friends, and others and enjoy the taste of the recipe.

Byeeeee!!!