Vankaya Ulli Karam Recipe - Eggplant In Spicy Onion Gravy

Step 1: To begin making Vankaya Ulli Karam Recipe (Eggplants In Spicy Onion Gravy), first slit them twice diagonally 3/4th long such that you do not disturb their stalk/ crown

Step 2: Prep the rest of the ingredients as well

Step 3: In a kadai/heavy bottomed pan, heat the required oil and add cumin seeds

Step 4: Once the cumin sizzles, add coriander & fenugreek seeds, once they become fragrant, add the garlic & ginger

Step 5: Fry for a minute and add the chopped onions

Step 6: Cook until they turn slightly soft & pinkish

Step 7: Add the tomatoes, chillies and fry for a couple of minutes

Step 8: Add salt, mix it well & switch off the flame

Step 9: Once it cools down, grind it into a paste

Step 10: Now, fill the ground masala into the slit eggplants

Step 11: Heat oil in the kadai and & add these eggplants to it

Step 12: Add the remaining masala as well to it

Step 13: Cover it & cook until the eggplants are soft & mushy

Step 14: Keep stirring in between, but carefully so that the brinjal does not become mushy

Step 15: Keep cooking it till the eggplants are cooked, and the mixture comes together and becomes brownish in colour

Step 16: Make sure you don't burn them

Step 17: Once done, add lots of coriander to it and switch off heat

Step 18: Serve Vankaya Ulli Karam Recipe along with Steamed Rice, and Moong Dal Rasam/Pesara Pappu Charu Recipe and Black Chickpea Salad Recipe for a complete meal