Coconut - eggplant curry - vankai kobari kora

This is one of my favorite eggplant curries. A very typical Andhra dish yet not too spicy. The juices that flow from the mixture of coconut and eggplant is yummy!


Coconut - cut into pieces
Coriander seeds - 1 tbs
Cumin seeds - 1 tsp
Mustard Seeds - 1 tsp
Green chillies - 2 pieces
Cashew/almonds - 4-5 pieces
Ginger - 1 inch
Green eggplants - 5
Salt to taste


Put all ingredients except eggplants in a mixie. Pour half a cup water and blend. Blend till it is a coarse paste.


1) cut the eggplant stub.
2) cut the eggplants in the middle but not all the way through, giving space enough. Give a 90degree cut again, cutting through the first half. This gives enough space to stuff the gravy.
3) stuff the gravy in the slit eggplants. Save some gravy for later.
4) put oil in a container and let is heat.
5) put the eggplant in oil and let it coat well.
6) once the eggplant starts cooking, pour the rest of the gravy on top of it and mix.
7) add salt, water and mix well.
8) cover and let it cook. Mix occasionally and let it cook till the eggplants are tender.
9) decorate it with coriander leaves and serve hot with rice.


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