Name: Kutti Vankaya Kobbari Karam (Brinjal curry) recipe by Hari Chandana P at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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

ABOUT Kutti Vankaya Kobbari Karam (Brinjal curry) RECIPE

A Classic Andhra Brinjal curry stuffed with spiced coconut.

Ingredients Serving: 2

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

Instructions

Grind the coconut, coriander leaves, tamarind pulp green chillies and salt into a little coarse paste and keep it aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
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.
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.
If you have any remaining stuffing, add it before turning off the flame. Serve hot with rice.

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