Vankaya Ulli Karam Recipe – Eggplant In Spicy Onion Gravy by Archana’s Kitchen


  • 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. Prep the rest of the ingredients as well.

  • In a kadai/heavy bottomed pan, heat the required oil and add cumin seeds.

  • Once the cumin sizzles, add coriander & fenugreek seeds, once they become fragrant, add the garlic & ginger.

  • Fry for a minute and add the chopped onions. Cook until they turn slightly soft & pinkish.

  • Add the tomatoes, chillies and fry for a couple of minutes.

  • Add salt, mix it well & switch off the flame.

  • Once it cools down, grind it into a paste. Now, fill the ground masala into the slit eggplants.

  • Heat oil in the kadai and & add these eggplants to it. Add the remaining masala as well to it.

  • Cover it & cook until the eggplants are soft & mushy. Keep stirring in between, but carefully so that the brinjal does not become mushy.

  • Keep cooking it till the eggplants are cooked, and the mixture comes together and becomes brownish in colour. Make sure you don’t burn them.

  • Once done, add lots of coriander to it and switch off heat.

  • 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.





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