Vankaya Allam Karam (Egg Plant Curry) Recipe

Cooking Directions

• STEP 1.Wash and slit the eggplants lengthwise, keeping the stem intact.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add the ginger-garlic paste and sauté until the raw smell disappears.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the slit eggplants and coat them with the spice mixture.
• STEP 6.Cover and cook on low heat until the eggplants are tender.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender eggplants for this recipe as they cook faster and have a better texture.
• Make sure to slit the eggplants lengthwise without cutting them into two halves.
• You can adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Leftover Vankaya Allam Karam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and garnish with fresh coriander leaves.
• Serve the curry with steamed rice, roti, or naan for a complete meal.