Thursday, January 24, 2013

Vankaya Kothimeera Karam | Brinjal Recipes

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I have posted various Stuffed Brinjal recipes in my blog and all were a huge hit among my readers. I just love Brinjals and I somehow can't stop myself buying those tiny purple brinjals when I see them.My first preference would be either Bagara Baingan or any stuffed variety of brinjal like Vankaya Kobbari Karam,Vanakaya Ullipaya Karam,Gutti Vankaya(will post it some time later) or Vankaya Kothimeera Karam.
Today I am posting another famous Andhra recipe with Brinjals,one can either stuff them with the aromatic coriander stuffing or it can be prepared like a curry by cutting the brinjals into pieces.This is a very simple yet delicious and aromatic curry as it is loaded with lots of coriander.It pairs well with rice and even roti/chapati.If you have not tried this before do give a try,I am sure you will definitely like this.
Vankaya Kothimeera Karam | Aromatic Brinjal Coriander Curry Recipe:
(Serves 2)

250 gms small Brinjals
2 cups loosely packed Coriander leaves
2 tbsp freshly grated Coconut
5-6 Green chillies
1/2" Ginger
1 tsp Cumin seeds
1 tsp Tamarind pulp
a sprig of Curry leaves
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste

  • Cut each brinjal into 4 pieces and if you are using big brinjals cut them into 1" or 2" pieces.Drop them in a salted water for 10 mins,this way it will remove the bitterness if any in the brinjals.
  • Grind coriander leaves with grated coconut,cumin seeds,green chillies,salt and tamarind pulp to a smooth paste.
  • You can follow any of the two methods which I mention below to make these stuffed eggplants.
  • option-1: Heat oil in a small cooker and crackle mustard seeds and add curry leaves and add brinjal pieces and fry for 2 mins and add a generous pinch of salt on the eggplants.Add ground coriander paste and give a stir and fry for 2-3 mins and cover it with lid and pressure cook for 1 whistle on medium-high flame.Let the pressure drops off on its own.Open the cooker and check if any water is residing,if there is any water content switch on the stove and cook for 2 minutes on high flame with the lid open until water evaporates.
  • option-2:Heat oil in a wide kadai and crackle mustard seeds and add curry leaves and add brinjal pieces and fry for 2 minutes.Add a generous pinch of salt on the eggplants and give a stir  and add ground coriander paste and fry for 3-4 mins.Cover it with a deep lid and pour water and in the lid and let the eggplants cook with the steam produced in this manner over low flame.It takes roughly 12-15 mins.Keep checking in between and also stir once in a while.If the water evaporates in the lid add some more water to it,otherwise the eggplants will get burnt.
Serve them hot with hot rice,ghee and papad.You can serve it as a side dish for rasam,sambar and dal rice.It also pairs well with Roti/Chapati.

  1. You can stuff the same mixture in baby eggplants and follow the same process.
  2. Adjust the spiciness according to your requirements. 
  3. You can even add a tbsp of fried gram while grinding the masala.


Sona said...

This is really tempting and mouthwatering!!!

Spill the Spices

Raks said...

Sounds really delicious! very very very tempting to a brinjal lover like me :)

Jeyashris Kitchen said...

This sounds very new and totally tempting.

great-secret-of-life said...

so tempting.. so yummy

great-secret-of-life said...

So Yummy and so tasty

Prema said...

wow pls pass it Prathy,truly tempting...

Reshmi Mahesh said...

Tempting combo...Looks very delicious..

Shanthi said...

good combination..i would like to try it soon..thank you..

divya said...

i am terribly hungry now!!!

Priya Suresh said...

I can happily have this delicious stir fry with hot piping rasam rice.

CbeFoodBlogger said...

Yummy Yummy Recipe

Saraswathy Balakrishnan said...

so tempting and Delicious dear:)

Indian Khana said...

Looks too sure I will love this ...

My World My Home said...

Looks yummy....:-)


Subhie Arun said...

yummy...frst time ur space ...hapi to follow u ..glad if u do d same...

Anonymous said...

I am planning to make this tomorrow, can you please tell me what is fried gram?

chef and her kitchen said...

@ Rk.. fried gram is chutney dal /chutney dali/ putnala pappu/ roasted gram

Shiv said...

Omg.. My fav childhood recipe on Sundays!! Since my mom passed away.. I haven't tasted this for the past ten years! You have no clue how much I've missed this dish.. Thanks a ton!

Nee said...

Love this recipe! so quick n tasty!

arati+roy said...

Hi, in your pressure cooker version, you haven’t mentioned adding any extra water. Could you confirm this? Thanks!

chef and her kitchen said...

@arti does not need water as it is a dry preparation but you can sprinkle some water if it is very dry,just a tbsp of water should be enough

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