Karam Vankayi | Mirchy Bainghan | Spicy Brinjal

Introduction: Karam Vankayi, also known as Spicy Brinjal Curry, is a beloved traditional dish that hails from the vibrant kitchens of Andhra Pradesh. This flavorful recipe combines tender brinjals (eggplants) with a blend of aromatic spices, creating a rich and spicy curry that's perfect for serving alongside steamed rice or roti. Whether you're a seasoned cook or a culinary enthusiast looking to explore Indian cuisine, this Karam Vankayi recipe is sure to delight your taste buds with its deep, robust flavors and delightful texture.

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

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Brinjals
• Step 2: Preparing the Dry Coconut
• Step 3: Frying the Whole Spices
• Step 4: Blending the Spice Mixture
• Step 5: Stuffing the Brinjals
• Step 6: Frying the Stuffed Brinjals
• Step 7: Final Cooking and Seasoning

Ingredients

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

Endumirapa (Lal Mirchi, Red Chillies): 15

Endu Kobbari (Nariyal, Dry Coconut) Piece: 1 small

Karivepakulu (Curry Leaves): 2 stems

Dhaniyalu (Dhania, Coriander Seeds): 2 tsp

Jeelakarra (Jeera, Cumin Seeds): 1 tsp

Vellullipaya (Lahsun, Garlic): 1

Nune (Thel, Oil): 1/4 cup

Uppu (Namak, Salt): 1-2 tsp

Pasupu (Haldi, Turmeric): 1 tsp

Procedure

Step 1: Preparing the Brinjals

Begin by thoroughly washing the brinjals to remove any dirt or impurities. Cut each brinjal on four sides as shown in the picture. Place the cut brinjals in a bowl of salted water and let them dry on a clean, damp cloth for about 10 minutes. This step helps in removing any bitterness and ensures the brinjals absorb the spices better.

Step 2: Preparing the Dry Coconut

Meanwhile, take one small piece of dry coconut and cut it into smaller pieces. This will be used later in the spice mixture to add a rich texture and flavor to the curry.

Step 3: Frying the Whole Spices

Heat 2 teaspoons of oil in a pan over medium heat. Add the red chillies, coriander seeds, and curry leaves to the hot oil. Sauté them for 2-3 minutes until they become fragrant and the spices slightly darken. Remove the pan from heat and let the spices cool down to prevent them from burning in the blender.

Step 4: Blending the Spice Mixture

In a blender, combine the fried and cooled spices with the chopped dry coconut, whole garlic clove, and 1½ teaspoons of salt. Blend them into a fine paste. If needed, add a little water to facilitate the blending process. Once smooth, set the paste aside.

Now add the fried and cooled ingredients into the blender.

Step 5: Stuffing the Brinjals

Take each brinjal and make small slits on four sides without cutting them completely. Stuff each brinjal with the prepared spice paste, ensuring an even distribution of the mixture inside.

Step 6: Frying the Stuffed Brinjals

Heat 1/4 cup of oil in a large pan over medium heat. Carefully place all the stuffed brinjals in the pan, making sure to maintain some space between each piece to allow even cooking. Sprinkle a little water over the brinjals, add 1/4 teaspoon of salt, and cover the pan with a lid. Let the brinjals cook on a low flame for about 2 minutes.

Step 7: Final Cooking and Seasoning

Once the brinjals have softened on one side, gently turn them over to cook the other side as well. Add the remaining spice powder to the pan and fry the brinjals for an additional 2 minutes on a low flame, ensuring that the spices are well absorbed and the brinjals are fully cooked.

Now, your Karam Vankayi is ready to be served. Garnish with fresh curry leaves and coriander leaves to enhance the flavor and presentation.

You can enjoy this spicy brinjal curry with white rice, and it tastes even better when served with a dollop of ghee. Delicious! :)

Conclusion: Karam Vankayi is a perfect blend of spicy and savory flavors that makes it a standout dish in any meal. The combination of tender brinjals and the robust spice paste creates a harmonious taste that's both comforting and exciting. This recipe not only brings the authentic taste of Andhra cuisine to your kitchen but also offers a nutritious and flavorful addition to your vegetarian repertoire. Serve it hot with steamed white rice or your favorite Indian bread, and savor the delightful experience of homemade Spicy Brinjal Curry.