Vankaya Kotthimeera Karam / Brinjal Coriander Curry / Eggplant Coriander Curry

Vankaya Kotthimeera Karam / Brinjal Coriander Curry / Eggplant Coriander Curry

Brinjal is a versatile vegetable with which we can make variety of dishes. We can make fry, gravy curry, can be used in sambar, stew, can be prepared as a rice item and of course the baingan ka bhartha. Hence this is considered as the king of all the veggies. There is a popular song in Telugu which goes this way.. Aaha emi ruchi,.. anara mai marichi,.. roju tina mari moje teeranidi. It means the taste of brinjal is awesome and we feel like eating it everyday.

When coming o the nutritious values of brinjal, it is considered to be a low calorie veggie. It is said that it is good for your heart. However, doctors ( mostly in Ayurveda ) advise to avoid this veggie for certain illnesses.

Brinjal Coriander curry is similar to the famous Andhra dish - Gutthi Vankaya Kura. In this dish the brinjal is cooked as a whole in coriander chutney. This is a semi-gravy curry which goes well with rice or roti.

Method

 First lets get the gravy ready. Wash and roughly chop coriander leaves. Cut onion into cubes as shown in the picture.

Grind coriander leaves, green chillies, ginger, garlic, cumin seeds and onion into a fine paste. Keep this aside.

Put slits on each brinjal horizontally and vertically as shown in the picture.

Do the same with the remaining brinjals and put them in water so that they do not discolour.

Take each eggplant and stuff the coriander paste into the slit. Do the same with all the eggplants.

Heat oil in a pan and add mustard seeds. Allow them to splutter. Add turmeric.

Slowly drop the stuffed eggplants into the oil.

Sprinkle salt and cover with lid. Cook on low flame.

After 3-4 minutes, remove the lid and slowly flip the brinjals to the other side. Take care not to break the eggplants. Again cover with lid.

After 3-4 minutes, remove the lid and pour the remaining coriander chutney on the eggplants and mix gently.

Keep covered again. Mix occasionally. When the eggplants are almost cooked, add chopped tomatoes. Mix carefully and cover with lid.

When the tomatoes become mushy add grated coconut and mix well.

Add chilli powder and garam masala powder. Mix well. Check for salt and spiciness. Adjust accordingly. Garnish with coriander leaves and serve with hot steamed rice.

Ingredients

Brinjal 1/2 kg ( approx. 10 small )
Onion  2
Garlic 3-4 pods
Ginger 1"piece
Green chillies 1-2
Tomato 1
Coriander 1 bunch
Grated Coconut 2 tbsp
Chilli Powder 1 tsp
Garam Masala Powder 1 tsp
Salt to taste
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp

Preparation

1. Wash and chop roughly coriander leaves.
2. Grind coriander leaves, green chillies, garlic, ginger, onion and cumin seeds to a fine paste.
3. Take each brinjal and put slits both horizontally and vertically.
4. Stuff the coriander chutney into the eggplants.
5. Heat oil in a pan and add mustard seeds. Allow them to splutter. Add turmeric powder.
6. Carefully put the stuffed eggplants in the pan and sprinkle salt.
7. Cover with lid and cook for 3-4 minutes.
8. Remove the lid and flip the brinjals to the uncooked side. Cover with lid and cook for 3-4 minutes.
9. Add the remaining coriander paste to the eggplants and mix gently.
10. Cover with lid and cook on low flame stirring occasionally.
11. When the eggplants are almost done, add chopped tomatoes and mix well.
12. Cover with lid and cook until tomatoes become soft.
13. Add grated coconut and mix well.
14. Add chilli powder and garam masala powder. Mix well and garnish with coriander leaves.
15. Serve hot with rice.

My family enjoys this with plain rice and dal.