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



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


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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