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