Vankaya/Brinjal kothimeera karam curry

 

Brinjal kothimeera karam 

 

Vankaya kothimeera karam  is another special curry of coastal Andhra pradesh(S.India)made of brinjals/eggplant stuffed with  coriander paste.

 Ingredients:

  1. Brinjals – 10
  2. Coriander leaves/Kothimeera – 1bunch
  3. Green chillies – 6
  4. Cumin(jeera) – 2tsp
  5. Tomato – 2 (medium size)
  6. oil – 2tsp
  7. Salt

For stuffing:

  • Grind the coriander leaves, greenchillies,jeera and salt into a smooth paste.

 Method:

  • Wash and slit each brinjal into four sections length wise without cutting off the crown.
  • Now stuff all the brinjals with coriander paste.

Stuffed brinjals 

  • Take oil in a pan ,cover and cook the brinjals for 20 min on slow heat.
  • When the brinjals are cooked add the tomato pieces and cook till they are soft.
  • Tastes good with rice or roti.

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5 responses to this post.

  1. I Made this curry for mooli paratha and was great. Good one.

    Reply

  2. I wanted to say just a few words to you about this. Thank You! I really do appreciate this.

    Reply

  3. I make this curry without tomato and jeera/cumin. Instead, I make a paste using coriander, green chili and ginger. Add some salt to the paste and stuff the eggplant with this. 🙂

    Reply

  4. looks greattttt

    Reply

  5. Posted by neha on June 20, 2011 at 7:07 am

    i prepared this… it did’nt come out well 😦

    Reply

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