Vankaya Koora
Ingredients
- 12 nos Eggplant, Small / கத்தரிக்காய், சிறியது - slit at bottom
- 1 nos Onion / வெங்காயம் - chopped
- 3~5 pod Garlic / பூண்டு - chopped
- ½ inch Ginger / இஞ்சி - chopped
- 1 nos Tomato / தக்காளி - chopped
- 1 lemon sized Tamarind / புளி
- 1 tsp Red Chili powder / மிளகாய்த் தூள்
- 1 tsp Coriander powder / மல்லித் தூள்
- 1 tsp Garam Masala powder
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 5 tbsp Sesame Oil / நல்லெண்ணெய்
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Fenugreek powder / வெந்தையப் பொடி
- 10 nos Cashew nut / முந்திரிப் பருப்பு
- 1 tsp Salt / உப்பு - adjust to your taste
- 1 sprig Curry leaves, Fresh / கருவேப்பிலை
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி
Instructions
- Grind onion, garlic, tamarind, chili powder, coriander powder, garam masala, tomato, turmeric powder, fenugreek powder, cashew nut into fine paste
- Mix salt to ground masala [Do not add water while grinding]
- Stuff eggplants with above ground masala, reserve remaining masala aside
- Heat oil in a pan
- Add stuffed eggplants and fry them until soft in very very low flame
- Turn the eggplant so that it evenly cooks on all sides [be careful not to break them]
- Add little water to remaining masala and gently pour it over the eggplant
- Add remaining oil
- Cook covered for additional 10~15min
- Garnish with coriander, curry leaves
Notes
Serve hot with hot rice
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