Andhra Style Vankaya Kothimeera Karam Koora Recipe
Andhra Style Vankaya Kothimeera Karam Koora is a whole cooked slit eggplants with a simple coriander masala. You can make it for your everyday meals, as it is super easy and delicious.
Brinjal cooked in coriander paste tastes heavenly in this Andhra Style Vankaya Kothimeera Karam Koora Recipe. Very easy to make, this curry goes well for a traditional Andhra lunch. T
his is almost like a stir fry but includes the whole brinjals that are slit till their base. A paste of coriander leaves and red chilli powder is stuffed inside the small brinjals and cooked in a heavy bottomed pan.
If you like this recipe, try more Koora Recipes for your everyday meals:
Note: If your hands are sensitive, definitely use a spoon to stuff the paste. The chillies added in the paste may leave a burning sensation on your hands.
- 15 Small Brinjal (Baingan / Eggplant)
- 1 cup Coriander (Dhania) Leaves , chopped
- 3 Green Chillies , chopped
- Salt , to taste
- 2 tablespoons Sunflower Oil
How to make Andhra Style Vankaya Kothimeera Karam Koora Recipe
To begin making Andhra Style Vankaya Kothimeera Karam Koora Recipe, roughly chop coriander and chillies. Add very little water, salt and make into a fine paste in mixer grinder. Add salt and keep ready.
Slit brinjals in such a way that you see an X at the base. Be careful not to slit open them completely. Immerse them in salt water for 5 minutes.
Now, carefully stuff the coriander paste into the brinjals without breaking them.
Heat oil in a wide frying pan, put the brinjals side by side.
Cover the pan and cook covered on low heat until brinjals turn soft.
Turn the brinjals gently using a fork and and a spoon. Do not use a ladle as it may break the brinjals.
If there is any left over coriander paste, add it to the brinjals after they are about 90% cooked and mix well.