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Vankaya Ulli Karam(onion)

vankaya ulli karam(onion)
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Vankaya Ulli Karam(onion) Recipe, How To Make Vankaya Ulli Karam(onion) Recipe

hot or at room temperature served with rice or chappati.

About Recipe

How to make vankaya ulli karam(onion)

(2 ratings)
0 reviews so far
Prep time
7 mins
Cook time
15 mins
Total time
22 mins
vankaya ulli karam(onion)
Author : Vahchef
Main Ingredient : Brinjal Eggplant Aubergene
Servings : 0 persons
Published date : November 07, 2016


Ingredients used in vankaya ulli karam(onion)
• 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.
Method:
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.





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