Tuesday, December 3, 2019



Vankaya allam karam kura, is generally made in marriages and functions in Godavari dists. Even for Satsanghs this curry is prepared.  An ancient recipe which past generations used to prepare.


  • White Brinjals-250 gms
  • Tamarind juice-1 glass made with a lime sized tamarind.
  • Salt-to taste
For  Ginger chilli paste
  •  Ginger 2 "piece,green chillies 3 no.s, jeera 1 tsp.,grind into a paste)


  • 3 tbsp -Oil
  • 3 red -Chillies-make slits
  • 1/2 tsp-Jeera
  • 1 tea spoon -urad dal
  • A pinch asaefoetida
  • Curry leaves
Check for Video here..


  • Chop theWhite Brinjals into pieces of inch sized,boil in water,till 2 whistles in cooker..then strain off the water..
  • Pour the tamarind juice,  juice should be moderately  thick in consistancy. 
  • Brinjal  should be boiled for 5 mins in low flame.  Add salt..after 3 min switch off the stove.
  • Keep aside and drain the tamarind water.
  • In the meanwhile ,place kadai on the stove,add seasoning items, urad dal,jeera,red chilli slits,asaefoetida,curry leaves. Keep the stove in low temp.
  • After it splutters add the chillie ginger jeera paste,and saute for a minute.
  • Then lastly add the cooked brinjals pieces  and mix well.
  • Keep the curry in low flame.
  • After 2 mins switch it off.

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