To start making Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy), first slit them twice diagonally 3/4th lengthy such that you don’t disturb their stalk/ crown. Prep the remainder of the substances as properly.
In a kadai/heavy bottomed pan, warmth the required oil and add cumin seeds.
As soon as the cumin sizzles, add coriander & fenugreek seeds, as soon as they develop into aromatic, add the garlic & ginger.
Fry for a minute and add the chopped onions. Cook dinner till they flip barely smooth & pinkish.
Add the tomatoes, chillies and fry for a few minutes.
Add salt, combine it properly & change off the flame.
As soon as it cools down, grind it right into a paste. Now, fill the bottom masala into the slit eggplants.
Warmth oil within the kadai and & add these eggplants to it. Add the remaining masala as properly to it.
Cowl it & prepare dinner till the eggplants are smooth & mushy. Maintain stirring in between, however rigorously in order that the brinjal doesn’t develop into mushy.
Maintain cooking it until the eggplants are cooked, and the combination comes collectively and turns into brownish in color. Be sure to do not burn them.
As soon as achieved, add a number of coriander to it and change off warmth.
Serve Vankaya Ulli Karam Recipe together with Steamed Rice, and Moong Dal Rasam/Pesara Pappu Charu Recipe and Black Chickpea Salad Recipe for an entire meal.
