Saturday, March 3, 2012

Kadai Brinjal (Vankai Karam)

In Andhra, Brinjal is known as the king of all vegetables. There are even songs on this unique and special vegetable. There are many delicious foods that can be made and each has its own superb taste and great aroma. This is one such recipe that made me fall in love with brinjal, which I learnt from my in-law .. Hope you too will like the taste. Lets get started...

  • Bringals : 7(small)
  • Oil : for deep fry
  • Garlic/Vellulli karam : as per taste 
Brinjals that you select must be small, round, purple in color, light weight and long stem. It might seem to be a big list, but trust me it will make a big difference in taste.


      Garlic Karam is prepared by simply grinding the below ingredients
  • Red chilli powder : 1 tblspn
  • Salt : 1/2 tblspn
  • Garlic pods : 4-5(along with the peel)

  1. Remove the stems of the brinjal , cut them into '+' shape but not fully .
  2. Take water in a vessel , add 1 tspn salt and put all the brinjals in this water.
  3. Heat oil in a kadai / heavy bottom vessel ,and add the brinjals after you drain the water completely. Make sure that the brinjals are as dry as possible to avoid spluttering when you put them in oil.
  4. Close kadai with a lid and cook the brinjals on a low flame , till the brinjals become soft. Approaximately it takes 20-30 mins. You need to keep moving the brinjals ocassionally when you fry, so that it is equally fried on all the sides.
  5. Now drain all the oil from Kadai. Lightly press the brinjal with spatula (garita) to make brinjals more soft and add Garlic Karam evenly to all the brinjals.
  6. Let it cook for 1-2 minutes. 
  7. Serve it with hot hot rice.
Photo Tutorial:

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