Vankaya Vellulli Karam

Hi Friends

What are you cooking for lunch today? I am cooking light green beautiful vankayalu stuffed with garlic, hing and karam. One can make numerous stuffings with the king of vegetables. Stuffed brinjals are famous in Andhra Pradesh. Normally any type of brinjal curry like guthi vankaya, mudda kura, vankaya pulusu etc has a special place in our menu of every household.

Let us go how I stuffed whole vankaya. This is very simple and easy to prepare.

Ingredients

• Fresh/tender green vakayalu                           1/4 kg
• Garlic                                                              10 pods
• Hing                                                                pinch
• Cumin seeds                                                    1/4 tbsp
• Red chilli powder                                            1 1/2 tbsp(as per spice level)
• Salt to taste
• Oil for cook

How I did it

1. Wash and wipe brinjals.
2. Fill the bowl with water and add pinch of salt.
3. Cut each brinjal into 4 quarters length wise with stalk intact and keep salty water.
4. Meantime grind garlic, hing, cumin seeds, red chilli powder and salt into paste.
5. Transfer it into plate and mix with little oil well.
6. Stuff this paste into brinjal one by one.
7. Take a pan, add oil and heat on a low flame.
8. Keep stuffed brinjals carefully in the hot oil. Roast for 5 minutes on low flame.
9. Flip into other side and roast them till you get crisp texture.
10. See the aroma of hing and garlic in you kitchen. Mouth watering.
11. Switch off the stove.
12. Transfer into a bowl.

It goes well with garama garam rice with dollop of ghee and side dish for sambar. A simple and elegant dish.