Kutti Vankaya Kobbari Karam (Brinjal curry) | How to make Kutti Vankaya Kobbari Karam (Brinjal curry)

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ByHari Chandana P
Created on 31st Jan 2016
  • Kutti Vankaya Kobbari Karam (Brinjal curry), How to make Kutti Vankaya Kobbari Karam (Brinjal curry)
Kutti Vankaya Kobbari Karam (Brinjal curry)by Hari Chandana P
  • Kutti Vankaya Kobbari Karam (Brinjal curry) | How to make Kutti Vankaya Kobbari Karam (Brinjal curry) (31 likes)

  • 2 reviews
    Rate It!
  • By Hari Chandana P
    Created on 31st Jan 2016

About Kutti Vankaya Kobbari Karam (Brinjal curry)

A Classic Andhra Brinjal curry stuffed with spiced coconut.

The delicious and mouthwatering Kutti Vankaya Kobbari Karam (Brinjal curry) is a famous dish of Andhra Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kutti Vankaya Kobbari Karam (Brinjal curry) is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kutti Vankaya Kobbari Karam (Brinjal curry). Hari Chandana P shared this Kutti Vankaya Kobbari Karam (Brinjal curry) recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Kutti Vankaya Kobbari Karam (Brinjal curry). It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kutti Vankaya Kobbari Karam (Brinjal curry) recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves2People
Kutti Vankaya Kobbari Karam (Brinjal curry)

Ingredients to make Kutti Vankaya Kobbari Karam (Brinjal curry)

  • 12 - 14 Brinjals / Eggplants, small
  • 3 tbsp oil
  • 3/4 cup Fresh Coconut Pieces
  • 1/2 cup Cilantro / Coriander Leaves, tightly packed
  • 4 Green Chillies or as needed
  • 1 1/2 tsp Tamarind Pulp
  • 1/2 tsp cumin seeds
  • Salt to taste

How to make Kutti Vankaya Kobbari Karam (Brinjal curry)

  1. Grind the coconut, coriander leaves, tamarind pulp green chillies and salt into a little coarse paste and keep it aside.
  2. Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  3. Now stuff the eggplants with ground coconut mixture and keep them aside. Heat oil in a wide pan. Place the stuffed eggplants carefully into the pan and cook on a high flame for 2 minutes.
  4. Sprinkle a handful of water and cove it with a lid. Let it cook on a low flame. Keep checking in between and tun the brinjals until they are evenly cooked. When they are soft, turn off the flame.
  5. If you have any remaining stuffing, add it before turning off the flame. Serve hot with rice.
My Tip: You can also add a small piece of ginger to the stuffing.

Reviews for Kutti Vankaya Kobbari Karam (Brinjal curry) (2)

Murthy K.V.S7 months ago
Excellent preparation good for vegetarians
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Saba Rehman8 months ago
Reply