Karam Vankayi | Mirchy Bainghan | Spicy Brinjal

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 3-4
Main ingredient: Brinjal
Course: Main

 

Ingredients:

Gundrani Vankayilu (Bainghan, Round Brinjal) : 1/2 kg

 

Endumirapa (Lal mirchi, Red Chillies) : 15

 

Endu kobbari (Nariyal, Dry coconut) piece : 1 small

 

Karivepakulu (Cudi Patta, Curry Leaves) : 2 stems

 

Dhaniyalu (Dhania, Corriander seeds) : 2 tsp

 

Jeelakarra (Jeera, Cumin seeds) : 1 tsp

 

Vellullipaya (Lahsun, Garlic) : 1

 

Nune (Thel, Oil) : 1/4 th cup

 

Uppu (Namak, Salt) : 1-2 tsp

 

Pasupu (Haldi, Turmeric) : 1 tsp





Procedure

Step 1 : Cut Brinjal four sides as shown in pic, put in salt water and dry in a clean wet cloth

 

Step 2 : Mean while cut 1 small dry coconut in to pieces

 

Step 3 : Heat 2 tsp oil in a pan, fry Red chillies, Corriander seeds, Curryleaves for 2-3 min, let it cool

 

Step 4 : Mean while blend dry coconut with 1 garlic, 1&1/2 tsp Salt separately





Now add fried and cooled Ingredients into blender

 

Step 5 : The blended powder is to be stuffed into brinjals as shown in pic

 

Step 6 : Heat 1/4th cup oil to fry, add all the stuffed brinjals at a time maintaining gap, sprinkle little water, 1/4th tsp salt and close the pan in low flame for 2min

Step 7 : Now once brinjal is changed to fry other side also, now add remaining powder also, fry it for 2 min in a low flame

 

Now Karam Vankayi is ready to serve Garnish with curry leaves, corriander leaves.

You can have it with White Rice, taste good with ghee :)





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