Vankaya Kobbari Karam/Vepudu ~ Eggplants And Coconut Stir FryIngredients :
Eggplants : ¼ kg
Grated Dry coconut : 2 tbsp
Red chilli powder : 1 tsp
Turmeric Powder : ¼ tsp
Salt to taste
Oil : 4 tsp
Method :
Wash and cut the eggplants into pieces. Soak the eggplant pieces in salt water for 5 minutes and drain. Heat oil in a pan and add the eggplant pieces and turmeric powder. On a low flame, fry uncovered for 10 minutes and stir occasionally. When it’s done, add salt, coconut and red chilli powder. Cook for another 2 minutes and remove from the flame. Serve hot with steamed rice and dollop of ghee.
Mouth watering dear..looks very very tempting!
We make it this way but with red chillies… not powder….. nice nice 🙂
Looks delicious….
can imagine the taste just looking at that…am drooling here..
Loved the simple spice mix which yeilds such good results.