Spicy Andhra Eggplant in Onion Gravy (Vankaya Ulli Karam)

Vankaya Ulli Karam Recipe – Eggplant in Spicy Onion Gravy

Vankaya Ulli Karam (Eggplants in Spicy Onion Gravy) is a beloved dish from the kitchens of Andhra Pradesh, India. This flavorful and aromatic dish features small eggplants (brinjals) simmered in a tangy, spicy onion-based gravy. The recipe is a family favorite and a simple yet delightful accompaniment to steamed rice. Unlike the more intricate Gutti Vankaya, Vankaya Ulli Karam is relatively straightforward, making it perfect for a comforting everyday meal. While this dish is traditionally prepared with eggplants, it can also be made with pointed gourd or ivy gourd as alternatives for a unique twist.

Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian

Ingredients

Preparation Time

Instructions

1. Prepare the Eggplants
   Begin by carefully slitting the small brinjals (eggplants) twice diagonally, about three-quarters of the way down, ensuring you leave the stalk/crown intact. This will allow the eggplants to retain their shape while absorbing the flavorful masala. Set aside the prepared eggplants. Also, chop the onions, tomato, garlic, and ginger, and slit the green chillies.

2. Cook the Spices and Onions
   Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add cumin seeds (jeera). Let them sizzle for a few seconds. Then, add the coriander (dhania) seeds and fenugreek seeds (methi), frying them until they release their fragrant aroma.
   Add the finely chopped garlic and ginger to the pan, sautéing them for a minute until they soften and infuse the oil with their flavor.

3. Prepare the Gravy
   Add the chopped onions to the pan and cook them until they turn soft and slightly pink. Next, add the chopped tomatoes and green chillies. Continue cooking for a couple of minutes, allowing the tomatoes to soften and blend with the onions.
   Sprinkle in salt to taste, mix everything well, and turn off the heat. Let the mixture cool slightly before grinding it into a smooth paste using a grinder or food processor.

4. Stuff the Eggplants
   Once the masala paste has cooled, stuff the prepared eggplants with the ground paste. Be gentle while stuffing so as not to tear the eggplant. Set aside the stuffed eggplants.

5. Cook the Stuffed Eggplants
   Heat a little oil in the same pan or kadai, and carefully add the stuffed eggplants. Pour any remaining masala paste into the pan as well. Stir gently to coat the eggplants with the spice mixture.
   Cover the pan and cook on low to medium heat, allowing the eggplants to cook until they become tender and soft, which should take around 20-25 minutes. Be sure to stir occasionally, but carefully, to avoid the eggplants becoming too mushy.

6. Final Touch
   As the eggplants cook, you’ll notice the masala thickening and darkening in color, forming a beautiful, rich gravy. Once the eggplants are completely soft and the gravy has reduced to a nice consistency, sprinkle the chopped coriander leaves on top for a burst of freshness.

7. Serve
   Serve the Vankaya Ulli Karam hot, garnished with fresh coriander. This dish pairs wonderfully with steamed rice and a bowl of Moong Dal Rasam (Pesara Pappu Charu) for a comforting meal. For an added touch, include a side of Black Chickpea Salad for a nutritious and hearty feast.

Serving Suggestions

• Side Dish Pairing: Serve Vankaya Ulli Karam with steamed basmati rice and rasam for a typical Andhra-style meal.
• Breads: Though traditionally enjoyed with rice, this dish can also be paired with soft rotis or chapatis for a satisfying dinner.

Vankaya Ulli Karam is the perfect blend of spices, offering a warm, savory, and slightly tangy experience that is sure to please any palate. Whether made with eggplants, pointed gourd, or ivy gourd, this dish will bring the flavors of Andhra Pradesh right to your table. Enjoy this dish as part of a complete meal or as a standalone side to complement your favorite curries.