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

5.0 from 2 reviews
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By Hari 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) (32 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.

Kutti Vankaya Kobbari Karam (Brinjal curry) is a delicious dish which is liked by people of all age groups. Kutti Vankaya Kobbari Karam (Brinjal curry) by Hari Chandana P has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Kutti Vankaya Kobbari Karam (Brinjal curry) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kutti Vankaya Kobbari Karam (Brinjal curry) takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kutti Vankaya Kobbari Karam (Brinjal curry) is a good option for you. The flavour of Kutti Vankaya Kobbari Karam (Brinjal curry) is tempting and you will enjoy each bite of this. Try this Kutti Vankaya Kobbari Karam (Brinjal curry) on weekends and impress your family and friends. You can comment and rate the Kutti Vankaya Kobbari Karam (Brinjal curry) recipe on the page below.

  • 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.S9 months ago
Excellent preparation good for vegetarians
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Saba Rehman10 months ago
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