Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe

Andhra style brinjal cooked in a very aromatic spicy coriander masala. It is a quick and simple side dish recipe and can be served with steamed rice or phulka recipe.

Nithya Anantham
Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe
1101 ratings.

Vankaya Kothimeera Karam recipe is a classic Andhra style brinjal cooked in a very aromatic spicy coriander masala. 

It is quite flavourful and spicy that makes for a delicious accompaniment with Steamed Rice, Ghee and Lemon Rasam or even with phulkas.

Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.

If you like this recipe, you can also try other Dry vegetable recipes such as

  1. Tangy Corn Tamatar Bharta Recipe
  2. Gajar Methi Sabzi Recipe
  3. Spicy Coconut Peanut Stuffed Baby Brinjal Recipe

 

Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 400 grams Brinjal (Baingan / Eggplant) , cut into long strips
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 2 Dry red chillies
  • 1 tablespoon Cooking oil
  • Salt , to taste
  • Ingredients to make the coriander masala
  • Coriander (Dhania) Leaves , as required and roughly chopped
  • 2 Green Chillies
  • 2 inch Ginger , roughly chopped
  • 1/2 teaspoon Cumin seeds (Jeera)

How to make Andhra Style Vankaya Kothimeera Karam Recipe - Brinjal Cooked With Spicy Coriander Mix Recipe

  1. To begin making the Vankaya Kothimeera Karam recipe, wash and cut the brinjals in long strips and keep it immersed in salt water. This helps in avoiding the brinjals to turn black.

  2. Now, add all the ingredients mentioned in the coriander masala table into a blender and make a smooth paste and keep aside.

  3. Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds, urad dal and let it splutter.

  4. Add the dried red chillies and curry leaves and let it crackle.

  5. Now, add the slit brinjals and sauté until it wilts a little.

  6. Cook the brinjal until it is half done. This will take 10 minutes.

  7. Now, add the spicy coriander masala mix to the brinjals, season with salt, toss well, and let it simmer for 10 minutes.

  8. Once the brinjals are well cooked, turn off the heat. Transfer Vankaya Kothimeera Karam into a serving bowl and serve hot. 

  9. Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.

Nithya Anantham

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Last Modified On Tuesday, 14 May 2019 16:16
     
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