Vankaya Kharampetti Koora - Spicy Brinjal Bhaji

Ingredients:

10 count - Brinjal ( Preferably thin and tall brinjals )

1 tablespoon - Salt

1 tablespoon - Chilli Powder

1 teaspoon - Hing

1 tablespoon - cream, Optional

3 tablespoons - Oil

Procedure:

For cutting the brinjals:

1. Cut the top stem part of the brinjal.

2. Slit starting from one end of the brinjal vertically.
3. Turn over the brinjal and slit again starting from the other end of the brinjal.

Procedure for Bhaji:

1. Combine salt, chilli powder and hing.

2. Apply the above mixture inside both the slit ends the brinjal. (The quantity of mixture to use inside the brinjal depends on how spicy you would want the dish to be. Adjust accordingly.)

3. Heat oil in a pan. Put the brinjals and cover the pan with a lid for some time.

Note: Toss the brinjals in between for the brinjals to cook well and evenly. Do not use a spatula as the brinjals will fall apart. For easy tossing use a non-stick pan for this recipe.

4. Once the brinjals are cooked and roasted well, add cream and mix gently.

5. Spicy Brinjal Bhaji is ready to server.

Note: This Bhaji goes very well with rice.