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.
Satya says
yummy dish ..never tried it ..vankaya is my hubby's favorite ...i will try this for him...thanks for this wonderful post
Priya (Yallapantula) Mitharwal says
Very nice addition of kobbari dear 🙂
Rice Palette says
This looks delicious! My mother loves eggplant, so I'll have to show her this recipe 🙂
Trendsetters says
lovely n easy to make recipe
shriya says
Looks easy to make and definitely a must try recipe. I love eggplants in any dish.
Rachana says
A very delicious stir-fry. I love eggplants 🙂
divya says
looks yummy and delicious..
kanthi says
Vankaya is andhra special.But i never tried this nor heard,surely will do this and come with a feed back.
Shama Nagarajan says
quick and easy one dear
Nandini says
Wow! The stir fry looks lovely and delicious! I'd love to hsve with some rice!