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Vankaya allam karam (egg plant curry) Recipe

Vankaya allam karam (egg plant curry) is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 - big eggplant/brinjal
  • 1 bunch - coriander
  • Ginger, a small piece
  • 4-5 Cloves - Garlic
  • 1 - onion, medium size
  • 10 - Green chillies
  • 1/2 tsp - Jeera (cumin)
  • 1/2 tsp - Mustard Seeds
  • Curry leaves - a few
  • Salt - to taste
  • 2 tbsp - oil
  • How to Make Vankaya allam karam (egg plant curry):

    1. Heat oil in a pan. Add cumin, mustard and curry leaves.
    2. Then cut the eggplant into small pieces and drop them in the pan.
    3. Add salt according to taste, cover and cook.
    4. In the meanwhile, make a paste of onions, chillies, coriander, ginger and garlic.
    5. After the eggplant is cooked, add this paste and cook it without a lid for a few minutes, till the smell of onion is gone.
    6. Your curry is ready.




     

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