Vankaya Kottimeera Karam Koora / Brinjal Coriander Curry

 

Another aromatic curry from Andhra's cuisine with andhra's favourite brinjal. This very easy to make curry is can be stuffed or made like a curry cutting brinjal into pieces. But we always like to make brinjal curries with whole brinjal (Gutti) like Gutti Vankaya Koora. 

Loads of coriander, very tempting and very aromatic curry. If you have not tried it yet, give it a try, you will sure love it. I will keep posting more and more brinjal curries as I am big fan of Brinjal and I am from andhra. :)

 

 

20 Small Brinjals

1 Big bunch of Coriander

4-5 Green Chillies

1 inch ginger piece

1/4 teaspoon Salt

1 teaspoon Tamarind Pulp (Optional)

3-4 teaspoon Oil

1. Clean and cut Brinjal into four pieces but not till the end as shown in picture. Keep them in water until use. Remove coriander stems and clean the leaves thoroughly. Grind green chilli and ginger to a paste.

2.  Add coriander and salt. Grind again to a smooth paste. Don't add water. 

3. Heat a pan with Oil. Take brinjal out of water. Place 1/2 teaspoon of coriander paste in it and then place this in the pan. Do the same thing for all brinjals and then mix it gently. Fry them till the colour changes and brinjal becomes soft. Mix it every 5 mins. so that it doesn't burn at the bottom. If it is more time for the brinjal to become soft place a plate with water on it for 5 mins. You can add tamarind pulp now. We never liked this curry tamarind pulp, so I don't add it. Tastes good even without that.


4. Eat this with Rice or Roti.