Vankaya Koora podi is a classic Andhra style of making stuffed brinjal or baby eggplant curry. It requires a special Kaaram’s curry powder called “Koora Podi”, made of lentils, spices, and dry coconut. There are infinite variations of stuffing that can be used to make a new variant each time.
If you love dry curries, you will love this one!
Kaaram Products Used:
Kaaram Andhra Curry Powder
Ingredients:
15 small brinjals/eggplants
3 tablespoons of oil
4 tablespoons of Kaaram's Andhra Curry Powder
Salt to taste
Method:
Wash the eggplants and make a plus (+ shaped) slit on the bottom of the eggplant and keep one end intact.
Now stuff the powder into the eggplants.
Heat oil in a kadhai ( Indian wok ). Place the stuffed eggplants carefully into the wok and cover it with a lid.
Let it cook on a low – medium flame. Cook the eggplants evenly throughout. Sprinkle a handful of water if needed.
When they are cooked and soft, turn off the flame.
Serve hot with rice and ghee.
Comments