These stuffed brinjals are soft and gooey with an aromatic stuffing that include fresh coconut, fresh coriander and cumin. The kitchen is filled with an incredible aroma as the baby brinjals roast over slow fire. I’ve always been a fresh coriander lover and its inclusion elevates this hearty Andhra stuffed brinjal recipe. In fact fresh coconut and coriander are the flavor boosters for this vegetarian dish. The key is in choosing the right kind of brinjals. Avoid the seedy bitter variety and go for tender, baby brinjals.
Though the dish lacks in looks, it more than makes up in flavor 🙂 All brinjal lovers, especially the ones who heart stuffed brinjals, will surely make this a staple.
Small Brinjals - 1/4 kgs, purple or green, make a long + slit length wise keeping stack intact
Tamarind - 1 1/2 tsps mixed in 1/4 cup water
Jaggery - 1 tsp
Oil - 2 tbsps
Fresh coriander leaves for garnish
Fresh coconut - 1/3 cup, grated
Green chilies - 3
Coriader leaves - 1/4 cup, packed
Cumin seeds - 1/2 tsp
Cinnamon stick - 1/2"
Ghee - 1 tsp (vegans can omit)
Salt to taste
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Dry red chili - 1, tear and de-seed (optional)
Method for making Vankaya Kobbari Karam - Stuffed Brinjal
Prepare stuffing by grinding all the ingredients called for 'stuffing' by adding a tbsp of water. Stuff the brinjals with the stuffing and keep aside.
Heat oil in a cooking vessel, add curry leaves and asafoetida and saute for a few seconds. Place the stuffed brinjals in the oil and cook on medium high flame for 2-3 mts. Cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they donâ€™t burn or stick to the pan.
Add the tamarind extract along with the water. Add any left over stuffing at this stage. Bring to a boil and reduce flame, place lid and cook for 10-12 mts. The water content should reduce.
Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
Serve with rice, pappu pulusu or sambar.
Tamarind is optional. If not using tamarind, add water and follow rest of the recipe.
Vegans can omit ghee in the stuffing and follow rest of the recipe.
By Sailu Published:
A classic Andhra style stuffed brinjal recipe, Vankaya Kobbari Karam. Tender purple brinjals, fresh coconut, fresh coriander and spices go into its making.
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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