Vankaya Kobbari Karam ~ Eggplants And Coconut Stir Fry

Vankaya Kobbari Karam/Vepudu ~ Eggplants And Coconut Stir FryIngredients :

Eggplants : 1/4 kg
Grated Dry coconut : 2 tbsp
Red chilli powder : 1 tsp
Turmeric Powder : 1/4 tsp
Salt to taste
Oil : 4 tsp

Method :

Wash and cut the eggplants into pieces. Soak the eggplant pieces in salt water for 5 minutes and drain. Heat oil in a pan and add the eggplant pieces and turmeric powder. On a low flame, fry uncovered for 10 minutes and stir occasionally. When it’s done, add salt, coconut and red chilli powder. Cook for another 2 minutes and remove from the flame. Serve hot with steamed rice and dollop of ghee.