Vankaya Ulli Karam Recipe – Eggplant in Spicy Onion Gravy
Indulge in the rich, spicy flavors of Andhra cuisine with Vankaya Ulli Karam, a savory dish where tender eggplants are cooked to perfection in a spicy, aromatic onion-based gravy. This classic side dish pairs wonderfully with steamed rice and a refreshing Moong Dal Rasam. With its depth of flavors from cumin, coriander, and the gentle heat of green chilies, this recipe is perfect for those who love a spicy, authentic Indian dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Eggplant/Baingan) | 16 |
| Onions, chopped | 2 |
| Tomato, chopped | 1 |
| Garlic cloves, finely chopped | 3 |
| Ginger, finely chopped | 1/2 inch |
| Green Chilies, slit | 3 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Fresh Coriander Leaves, chopped | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 13 g |
| Fiber | 6 g |
| Vitamin C | 18 mg |
| Calcium | 40 mg |
| Iron | 1.2 mg |
Preparation & Cooking Times
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 4 |
Instructions
-
Prepare the Eggplants
Start by carefully slitting each eggplant twice diagonally, about 3/4 of the way through, ensuring the stem remains intact. Set the eggplants aside. -
Cook the Spices and Aromatics
In a heavy-bottomed pan or kadai, heat a few tablespoons of sunflower oil over medium heat. Add cumin seeds and let them sizzle, releasing their aroma. Follow by adding coriander seeds and fenugreek seeds, frying until fragrant. -
Sauté Garlic, Ginger, and Onions
Add the chopped garlic and ginger to the pan and sauté for about a minute. Then, add the chopped onions and cook until they turn soft and slightly pink. -
Incorporate Tomatoes and Chilies
Add the chopped tomato and slit green chilies to the pan, stirring well. Cook for about 2-3 minutes until the tomatoes start to soften. Sprinkle salt to taste, mix thoroughly, and switch off the heat. Allow the mixture to cool slightly. -
Prepare the Masala Paste
Transfer the cooled mixture to a grinder and blend it into a smooth paste. This paste will serve as the flavorful stuffing for the eggplants. -
Stuff the Eggplants
Gently stuff each slit eggplant with the prepared masala paste, filling them as much as possible without breaking them. -
Cook the Stuffed Eggplants
In the same pan, add a little more oil and place the stuffed eggplants carefully in the pan. Pour any remaining masala paste over the eggplants. Cover the pan and cook on low to medium heat. -
Simmer Until Tender
Allow the eggplants to cook slowly, turning them occasionally to ensure even cooking. Continue to cook until the eggplants are soft, and the masala paste darkens slightly and thickens into a rich gravy. Be cautious not to let the eggplants turn mushy. -
Garnish and Serve
Once cooked, sprinkle plenty of chopped coriander leaves over the dish. Turn off the heat and let the flavors meld for a minute. -
Serving Suggestions
Serve the Vankaya Ulli Karam with steamed rice, alongside Moong Dal Rasam (Pesara Pappu Charu) and a Black Chickpea Salad for a complete, nutritious meal.
Enjoy the bold and authentic flavors of Andhra cuisine with every bite of this flavorful eggplant dish!
