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.
Serve Andhra Style Vankaya Kothimeera Karam Koora Recipe along with Chapati, Steamed Rice, Dosakaya Pappu Recipe for a simple complete meal.
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.
Cooks in 20 M
Total in 30 M
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.
Serve Andhra Style Vankaya Kothimeera Karam Koora Recipe along with Chapati, Steamed Rice, Dosakaya Pappu Recipe for a simple complete meal.