Prawn Stuffed Eggplant Curry (royyala Vankaya Kura)

This Prawn Stuffed Eggplant Curry, also known as Royyala Vankaya Kura, is a delicious and flavorful dish from the Telugu Cuisine. The combination of tender prawns and eggplant cooked in a spicy curry makes it a perfect choice for a special meal or gatherings.

Prawn Stuffed Eggplant Curry (royyala Vankaya Kura)

Ingredients

  • 8 small eggplants
  • 250g prawns, cleaned and deveined
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 cup chopped coriander leaves
  • Salt to taste
  • 3 tbsp oil

Instructions

  1. Make a vertical slit in each eggplant, keeping the stem intact. Set aside.
  2. Marinate the prawns with turmeric powder, red chili powder, and salt. Stuff the marinated prawns into the slits of the eggplants.
  3. Heat oil in a pan and add cumin seeds and mustard seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  4. Add ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes and cook until they turn mushy.
  5. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
  6. Place the stuffed eggplants in the pan, cover, and cook on low heat until the eggplants are tender and the prawns are cooked.
  7. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Pan Spatula Cutting board Knife

Tools

Stove

Serving suggestions

Serving suggestions: Serve hot with steamed rice or roti.

Tips & tricks

Tips: Be careful while stuffing the prawns into the eggplants to avoid breaking them. Adjust the spice levels according to your preference.

Cost

$15