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

By Hari Chandana P  |  31st Jan 2016  |  
5 from 2 reviews Rate It!
  • 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
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

162

2

About Kutti Vankaya Kobbari Karam (Brinjal curry) Recipe

A Classic Andhra Brinjal curry stuffed with spiced coconut.

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.S2 years ago

Excellent preparation good for vegetarians
Reply

Saba Rehman2 years ago

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