Vankaya allam karam (egg plant curry)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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)

  • Heat oil in a pan. Add cumin, mustard and curry leaves.
  • Then cut the eggplant into small pieces and drop them in the pan.
  • Add salt according to taste, cover and cook.
  • In the meanwhile, make a paste of onions, chillies, coriander, ginger and garlic.
  • 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.
  • Your curry is ready.

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