Vankaya Ulli Karam Curry Recipe
A tasty and spicy vankaya(eggplant) a feast in the Andhra cuisine is called vankaya ulli karam. A flavorful onion and red chilli spice paste is used in its preparation.
The greatest thing about this dish is how adaptable the recipe is—you can use almost any vegetable to prepare it. An ideal side dish for roti or rice.
This South Indian delight features tender eggplants infused with aromatic spices, making it a perfect accompaniment to rice or roti. Here’s how to prepare it:
Ingredients:
Eggplants (Indian variety preferred): 500 grams, small-sized
Onions: 2 medium, finely chopped
Ginger: 1-inch piece, minced
Garlic: 8 cloves, minced
Curry Leaves: A few sprigs
Cumin Seeds: 1 teaspoon
Chili Powder: 1 teaspoon
Turmeric Powder: 1/2 teaspoon Salt: To taste
Oil: 5 tablespoons
Dry Coconut Powder: 1 teaspoon
Preparation Steps:
Prepare Eggplants:
Begin by thoroughly washing the eggplants. Slice them lengthwise into quarters or as preferred, ensuring they are evenly cut for uniform cooking. Make the Spice Paste: In a blender, combine onions, ginger, garlic, cumin seeds, chili powder, turmeric powder, and dry coconut powder. Blend these ingredients into a smooth paste without adding water. This mixture will form the flavor base of the curry.
Cooking Process:
Heat Oil: In a large frying pan, heat the oil over medium heat. Once hot, carefully add the sliced eggplants.
Fry Eggplants: Fry the eggplants until they begin to soften and turn golden brown. Stir occasionally to ensure they cook evenly.
Add Spice Paste: Reduce the heat to low and add the prepared spice paste to the pan. Stir well to coat the eggplants thoroughly.
Simmer: Continue to cook on low heat, stirring frequently. Cook until the oil begins to separate from the sides of the paste, indicating the spices are well roasted and the curry is aromatic.
Final Touch: Toss in a few curry leaves for an extra layer of flavor and let the curry simmer for a few more minutes. Adjust salt to taste.
Garnish and Serve: Remove the pan from heat and let the curry sit covered for a couple of minutes to absorb all the flavors. Garnish with fresh coriander leaves if desired and serve hot.
Serving Suggestions:
This Vankaya Ulli karam is best served hot and can be paired beautifully with steamed rice or rotis. The robust flavors of ginger, garlic, and spices meld wonderfully with the mild, creamy texture of the eggplants, creating a hearty dish that is both satisfying and comfort
Enjoy this traditional South Indian curry that brings a piece of culinary heritage right into your kitchen, perfect for a family meal or a festive occasion!
