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    Home » Curry Recipes

    Last Updated: July 17, 2020 | First Published on: June 26, 2010 by Hari Chandana Ponnaluri

    Vankaya Kobbari Karam ~ Eggplants And Coconut Stir Fry

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

    Eggplants : ¼ kg
    Grated Dry coconut : 2 tbsp
    Red chilli powder : 1 tsp
    Turmeric Powder : ¼ 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.

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    10 shares

    Reader Interactions

    Comments

    1. Parita says

      June 27, 2010 at 4:24 pm

      Mouth watering dear..looks very very tempting!

      Reply
    2. ♥Aps♥ says

      June 28, 2010 at 3:28 am

      We make it this way but with red chillies… not powder….. nice nice 🙂

      Reply
    3. Nitha says

      June 28, 2010 at 1:22 pm

      Looks delicious….

      Reply
    4. sowmya's creative saga says

      June 29, 2010 at 4:39 am

      can imagine the taste just looking at that…am drooling here..

      Reply
    5. ? says

      June 29, 2010 at 11:40 am

      Loved the simple spice mix which yeilds such good results.

      Reply
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