Vankaya Kobbari Karam

2013-08-15
  • Yield : 4
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 45m
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Vankaya Kobbari Karam – Stuffed Brinjal Recipe

 

Ingredients

  • Small Brinjals - ¼ kgs, purple or green, make a long + slit length wise keeping stack intact
  • Tamarind - 1½ tsps mixed in ¼ cup water
  • Jaggery - 1 teaspoon
  • Oil - 2 table Spoon
  • Fresh coriander leaves for garnish
  • For Stuffing:
  • Fresh coconut - 1/3 cup, grated
  • Green chilies - 3
  • Coriader leaves - ¼ cup, packed
  • Cumin seeds - ½ tea spoon
  • Cinnamon stick - ½
  • Ghee - 1 tea spoon (vegans can omit)
  • Salt to taste
  • For Tempering/Poppu/Tadka):
  • Curry leaves - 1 sprig
  • Asafoetida - ¼ tsp
  • Dry red chili - 1, tear and de-seed (optional)

Method

Step 1

Prepare stuffing by grinding all the ingredients called for 'stuffing' by adding a tbsp of water. Stuff the brinjals with the stuffing and keep aside.

Step 2

Heat oil in a cooking vessel, add curry leaves and asafoetida and saute for a few seconds. Place the stuffed brinjals in the oil and cook on medium high flame for 2-3 mts. Cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.

Step 3

Add the tamarind extract along with the water. Add any left over stuffing at this stage. Bring to a boil and reduce flame, place lid and cook for 10-12 mts. The water content should reduce.

Step 4

Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.

Step 5

Serve with rice, pappu pulusu or sambar.

Tips

  • Tamarind is optional. If not using tamarind, add water and follow rest of the recipe.
  • Vegans can omit ghee in the stuffing and follow rest of the recipe.

Vankaya Kobbari Karam
 
Prep time
Cook time
Total time
 
Vankaya Kobbari Karam – Stuffed Brinjal Recipe
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • Small Brinjals - ¼ kgs, purple or green, make a long + slit length wise keeping stack intact
  • Tamarind - 1½ tsps mixed in ¼ cup water
  • Jaggery - 1 teaspoon
  • Oil - 2 table Spoon
  • Fresh coriander leaves for garnish
For Stuffing:
  • Fresh coconut - ⅓ cup, grated
  • Green chilies - 3
  • Coriader leaves - ¼ cup, packed
  • Cumin seeds - ½ tea spoon
  • Cinnamon stick - ½
  • Ghee - 1 tea spoon (vegans can omit)
  • Salt to taste
For Tempering/Poppu/Tadka:
  • Curry leaves - 1 sprig
  • Asafoetida - ¼ tsp
  • Dry red chili - 1, tear and de-seed (optional)
Instructions
  1. Prepare stuffing by grinding all the ingredients called for 'stuffing' by adding a tbsp of water. Stuff the brinjals with the stuffing and keep aside.
  2. Heat oil in a cooking vessel, add curry leaves and asafoetida and saute for a few seconds. Place the stuffed brinjals in the oil and cook on medium high flame for 2-3 mts. Cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
  3. Add the tamarind extract along with the water. Add any left over stuffing at this stage. Bring to a boil and reduce flame, place lid and cook for 10-12 mts. The water content should reduce.
  4. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
  5. Serve with rice, pappu pulusu or sambar.
Tips
  1. Tamarind is optional. If not using tamarind, add water and follow rest of the recipe.
  2. Vegans can omit ghee in the stuffing and follow rest of the recipe.

 

 

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