Name: Vankaya Kothimeera Karam (Eggplant With Coriander Curry) recipe by Abhinetri V at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Fresh Brinjal - 250 grams,; Fresh grated coconut - 2 tablespoons,; Fresh coriander leaves - 3/4 cup,; Green chillies - 4 or 5,; Ginger - 2 inches,; Garlic pods - 2 or 3,; Curry leaves - 2 sprigs; Red chillies (dry) - 2; Turmeric powder - 2 pinches,; Split Black gram (white) - 1/2 teaspoon,; Split Bengal gram - 1/2 teaspoon,; Salt - To taste,; Mustard seeds - 1/4 teaspoon,; Cumin seeds - 1/4 teaspoon,; Oil - 1.5 tablespoon.

ABOUT Vankaya Kothimeera Karam (Eggplant With Coriander Curry) RECIPE

Vankaya Kothimeera Karam(Telugu) or Eggplant with Coriander curry is a flavorful 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 a side dish with hot steamed rice and rotis.

Ingredients Serving: 4

Fresh Brinjal - 250 grams,
Fresh grated coconut - 2 tablespoons,
Fresh coriander leaves - 3/4 cup,
Green chillies - 4 or 5,
Ginger - 2 inches,
Garlic pods - 2 or 3,
Curry leaves - 2 sprigs
Red chillies (dry) - 2
Turmeric powder - 2 pinches,
Split Black gram (white) - 1/2 teaspoon,
Split Bengal gram - 1/2 teaspoon,
Salt - To taste,
Mustard seeds - 1/4 teaspoon,
Cumin seeds - 1/4 teaspoon,
Oil - 1.5 tablespoon.

Instructions

Dice the Brinjal into medium sized cubes and drop them in a bowl of salted water . This prevents the eggplant 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 brinjal and saute them well.
Then add turmeric powder and salt to the brinjal. Toss it well.
Cover it with a lid. Allow it to cook until the brinjal turns 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 eggplant is cooked well, turn 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.

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