To start preparing the Vankaya Karam ULLI recipe (aubergines in spicy onion sauce), before he made them cut twice diagonally 3/4 ° so as not to disturb their stem/ crown. It also prepares the rest of the ingredients.
In a Kadai/heavy trousers, heat the required oil and add cumin seeds.
Once the cumin sizzles, add the coriander and Greek seeds, once they become fragrant, add the garlic and ginger.
Fry for a minute and add the chopped onions. Cook until they become slightly soft and pink.
Add the tomatoes, the chillies and fry for a couple of minutes.
Add salt, mix well and turn off the flame.
Once it cools down, grind it in a pasta. Now, fill the Masala on the ground in the crack aubergines.
Heat the oil in the Kadai and add these aubergines. Also add the remaining Masala.
Cover it and cook until the aubergines are soft and soft. It continues to mix in the middle, but carefully so that the Brinjal does not become soft.
Continue to cook it until the aubergines are cooked and the mixture meets and becomes brownish in color. Make sure not to burn them.
Once done, add a lot of coriander to it and turn off the heat.
Serve the Vankaya Karam ulli recipe together with steam rice and Moong from the Rasam/Pesara Pappu Charu recipe and recipe of black chickpea salad
