Kaaram Vankayi - Step By Step Recipe In Pictures
Complete instructions to make tasty Karam Vankayi | Mirchy Bainghan | Spicy Brinjal Curry along with photos of each step, cooked by a homemaker and explained in
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Damp cloth
- Pan
- Measuring spoon
- Measuring cup
- Blender
- Spoon
- Serving bowl
- Plate
Ingredients
- Gundrani Vankayilu (Bainghan, Round Brinjal) : 1/2 kg
- Endumirapa (Lal mirchi, Red Chillies) : 15
- Endu kobbari (Nariyal, Dry coconut) piece : 1 small
- Karivepakulu (Cudi Patta, Curry Leaves) : 2 stems
- Dhaniyalu (Dhania, Corriander seeds) : 2 tsp
- Jeelakarra (Jeera, Cumin seeds) : 1 tsp
- Vellullipaya (Lahsun, Garlic) : 1
- Nune (Thel, Oil) : 1/4 th cup
- Uppu (Namak, Salt) : 1-2 tsp
- Pasupu (Haldi, Turmeric) : 1 tsp
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