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.


  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.


  • 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.


5 responses to this post.

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


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


  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. 🙂


  4. looks greattttt


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

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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: