Vankaya Kothimeera Karam / Eggplant With Coriander - Andhra Style Curry

Vankaya Kothimeera Karam / Eggplant With Coriander - Andhra Style Curry - Plattershare - Recipes, food stories and food lovers
Vankaya Kothimeera Karam(Telugu) or Eggplant with Coriander curry is a flavourful and delicious recipe from Andhra Pradesh. It is a simple and easy to prepare dish. The addition of coriander enriches the taste of the brinjal. This tender eggplant recipe is served as an accompaniment with hot steamed rice and rotis.
4.50 from 2 votes
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Andhra, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 250 gm Fresh Brinjals - 250 Grams fresh brinjals
  • 2 tbsp Grated Coconut fresh
  • 3/4 leaves Coriander fresh
  • 4 Green Chillies or
  • 2 inch Ginger
  • 2 pods Garlic or
  • leaves Seasoning or curry curry for
  • Red Chillies dry - 2
  • 2 pinches Turmeric Powder
  • 1 gm Split Black Gram white - teaspoon, split black
  • 1/2 gm Split Bengal Gram - 1/2 Teaspoon split bengal
  • 1-2 tsp Salt or as per taste
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 1 tbsp Oil
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Instructions
 

  • Dice the Brinjal into medium sized cubes and drop them in a bowl of salted water . This prevents the eggplants to turn into black color.
  • Now grind the grated coconut, green chillies, ginger,garlic pods and coriander into a coarse paste. Keep it aside.
  • Heat oil in a pan, add the mustard seeds. Once they start spluttering, add Cumin seeds, Black gram and Bengal gram one after the other.
  • Saute for a minute. Now add curry leaves, ground coriander mix,red chiilies and salt. Fry until the color of the mix changes into golden brown.
  • Now, add the diced brinjals and saute them well.
  • Then add turmeric powder and salt to the brinjals. Toss it well.
  • Cover it with a lid. Allow it to cook until the brinjals turn tender and the raw smell of the masala goes off . Sprinkle little amount of water to it (if required). Ensure to cook on a medium flame.
  • Once the brinjals are well cooked, switch off the flame and serve hot.
  • Serve Vankaya Kothimeera Karam along with hot steamed rice with a dollop of ghee. You can also add a dash of lemon juice to it.
    Vankaya Kothimeera Karam / Eggplant With Coriander - Andhra Style Curry - Plattershare - Recipes, food stories and food lovers

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4.50 from 2 votes
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Abhinetri's Recipes
Abhinetri's Recipes

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