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Vankaya Poornam

Stuffed spicy brinjal recipe. This recipe is from FoodFood TV channel

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Vankaya Poornam
Main Ingredients Baby brinjals , Tamarind pulp
Cuisine Andhra
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg
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Ingredients list for Vankaya Poornam

  • 10-12 Baby brinjals
  • 2 tablespoons Tamarind pulp
  • For stuffing
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Coriander seeds
  • 1 1/2 tablespoons White sesame seeds
  • 2-3 Dried red chillies
  • 1 tablespoon Poppy seeds (khuskhus/posto)
  • 2-3 cloves Garlic crushed
  • 1 medium Onion chopped
  • 2 tablespoons Desiccated coconut
  • 3 tablespoons Oil
  • 6-8 Curry leaves
  • to taste Salt

Method

  1. To make the stuffing, heat 1 tbsp oil in a non-stick pan. Add cumin, coriander and sesame seeds along with red chillies and sauté for 1 minute.
  2. Add poppy seeds, garlic, onion and sauté till lightly browned. Meanwhile remove the stalk of the brinjals and make 2 slits in the shape of a cross mark, stopping just about halfway through.
  3. Take the pan off the heat and add the desiccated coconut and mix. Put the pan back on heat and sauté for 1 minute. Switch off the heat, add tamarind pulp, curry leaves and salt and mix well.
  4. Let it cool slightly, then grind with a little water to a smooth paste. Stuff this mixture into the slits of the brinjals. Heat the remaining oil in a non-stick frying pan and rotate the pan so that the oil coats the entire pan.
  5. Place the stuffed brinjals in the pan and cook on high heat for a minute so that the brinjal skin gets crisp.
  6. Add a little water, cover and cook till the brinjals are completely cooked. Serve hot.
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