KOBBARI-VANKAYA VEPUDU

I love cooking with brinjal. The number of dishes made with this veggie is unlimited. Here is yet another curry with vankaya.........simple ingredients, simple procedure and simply tasty.

INGREDIENTS

Brinjal                             1/2 kg
Fresh coconut pieces      1/2 cup
Red chilly                        5-6
Jeera                                1 Tsp
Oil                                   4-5 Tsp(as required)
Salt                                  to taste

PROCEDURE

Choose bridal which are long and firm. If you use letha vankayalu then you will not get perfect vepudu.
Round small eggplant(baby eggplant) is also a good option.
Cut the brinjal into small, long and thin pieces.
In a mixie pulse the fresh coconut pieces, red chilies, jeera.
The coconut pieces should just be grated but not made to a paste.
Grated coconut and red chilly powder is also an alternative.
Heat oil in a pan, add the brinjal pieces. Add salt, cover and cook till the pieces turn soft.
Now remove the lid and fry the pieces till they attain golden red color. Add oil if required.
Add the coconut mixture.
Fry for another 10 minutes and serve hot with rice.