Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe

Name: Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g Eggplant (400 grams Brinjal (Baingan / Eggplant) cut into long strips); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp White Urad Dal (1/2 teaspoon White Urad Dal (Split)); 1 sprig Curry leaves (1 sprig Curry leaves); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Table Salt (Salt to taste); 0 pieces Coriander Seed (Coriander (Dhania) Leaves as required and roughly chopped); 2 pieces Green Chili (2 Green Chillies); 2 pieces Ginger (2 inch Ginger roughly chopped); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera))

Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe - Poriyal Recipes (South Indian Sabzi) (Indian)

30 minIndian

Servings4

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Steps

1To begin making the Vankaya Kothimeera Karam recipe, wash and cut the brinjals in long strips and keep it immersed in salt water. This helps in avoiding the brinjals to turn black.
2Now, add all the ingredients mentioned in the coriander masala table into a blenderand make a smooth paste and keep aside.
3Heat oil in aheavy bottomed pan on medium flame, add the mustard seeds, urad dal and let it splutter.
4Add the dried red chillies and curry leaves and let it crackle.
5Now, add the slit brinjals and sauté until it wilts a little.
6Cook the brinjal until it is half done. This will take 10 minutes.
7Now, add the spicy coriander masala mix to the brinjals, season with salt, toss well, and let it simmer for 10 minutes.
8Once the brinjals are well cooked, turn off the heat. Transfer Vankaya Kothimeera Karam into a serving bowl and serve hot.
9Serve Vankaya Kothimeera Karam along with Tomato Onion Sambarand steamed rice with a dollop of ghee doe a weeknight dinner.