vankaya ulli karam(onion)
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Author poorna_sista Yield No Value
Published Apr 7, 2009 Cooking Time 15 Minutes
Recipe Type Veg-Main Preparation Time 7 Minutes
Ingredient Brinjal Eggplant Standing Time 15 Minutes
Description: hot or at room temperature served with rice or chappati.

Recipe of vankaya ulli karam(onion)

Ingredient Name Quantity Unit
Salt To Taste
Cinamon 1 Piece
Dhaga Phool 1 Numbers
Cloves 2 Numbers
Green Cardamon 1 Numbers
Garlic 2 Clove
Coriander Seeds 1 Tablespoons
Oil 5 Tablespoons
Onion(red) 2 Numbers
Baby Egg Plants 5 Numbers
Red Chilli Powder(kashmiri Chilli Powder) 2 Teaspoons
Fried Onions 1/2 Cup
Sahi Jeera 1 Teaspoons

Directions

1.cut the baby egg plants into four slices and put them in water. 2.take a kadai and add 2tbsp of oil and when it is heated through cut the red onions into small pieces add the onions, garlic , shahi jeera, dhaga phool , cinamon, cardamom, cloves and saute till the onions are translusent and add little tamarind and sugar and shut the fire and add salt and grind it into a fine paste. 3.in the same kadai add little oil and when it is heated through add the cut egg plants and saute on medium flame. 4.add the grinded mixture to the egg plants and taste the mixture and if needed salt pls. do add to it and add chilli powder to it. 5. let it cook on medium low heat for 10-15 min and once it is done as the egg plants become soft and cook through and u see oil oozing out than close the fire and close it with the lid. 6.it can be had with rice or chappati.

Recipe Tips

tamarind in egg plants enhances the flavour.
Posted Apr 7, 2009

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