Andhra Style Vankaya Kothimeera Karam Recipe – Brinjal Cooked With Spicy Coriander Mix
Andhra cuisine is renowned for its bold flavors and vibrant spices. One such dish that embodies the essence of South Indian cooking is Vankaya Kothimeera Karam, or Brinjal (eggplant) cooked with a fiery, aromatic coriander masala. This dish, with its perfect balance of heat and tang, is a favorite among those who enjoy spicy food. The dish is typically paired with hot steamed rice and a dollop of ghee, making it a satisfying meal for any day of the week.
In this recipe, the brinjal is sautéed with a tempering of mustard seeds, urad dal, and curry leaves, before being coated in a rich, flavorful coriander-based masala. The result is a dish that’s both savory and aromatic, perfect for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 400 grams, cut into long strips |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | As required, roughly chopped |
| Green Chillies | 2, slit |
| Ginger | 2-inch piece, roughly chopped |
| Cumin seeds (Jeera) | 1/2 teaspoon |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Cuisine
Andhra
Course
Lunch
Diet
Vegetarian
Instructions
-
Prepare the Brinjal:
- Start by washing the brinjal thoroughly and then cutting it into long strips. To prevent the brinjal from turning black, immerse the cut strips in salted water and set them aside. This will help maintain their color and texture as they cook.
-
Make the Coriander Masala:
- In a blender, add the following ingredients: chopped coriander leaves, green chilies, ginger, and cumin seeds. Blend everything into a smooth paste. Set this aside for later.
-
Tempering the Spices:
- Heat sunflower oil in a heavy-bottomed pan on medium heat. Add mustard seeds and allow them to splutter. Next, add the urad dal and let it turn golden brown. Add the dry red chilies and curry leaves, allowing them to crackle and release their aromatic oils.
-
Cook the Brinjal:
- Once the tempering is ready, add the brinjal strips to the pan. Sauté the brinjal for a few minutes until it begins to wilt and soften slightly. Continue to cook the brinjal until it is half done, which should take about 10 minutes.
-
Combine with the Masala:
- Add the coriander masala paste to the pan, mixing everything well to ensure the brinjal is fully coated with the spicy mixture. Season with salt to taste. Let the brinjal simmer in the masala for an additional 10 minutes, or until it is tender and the flavors have melded together.
-
Final Touches:
- Once the brinjal is cooked to perfection, turn off the heat. Transfer the Vankaya Kothimeera Karam into a serving bowl.
-
Serve and Enjoy:
- Serve the dish hot, accompanied by Tomato Onion Sambar and steamed rice. For an added touch of richness, top it off with a dollop of ghee for a true Andhra-style feast.
Tips and Variations
- Spice Levels: If you prefer a milder dish, you can reduce the number of green chilies used in the masala or deseed them before adding.
- Brinjal Texture: For a firmer texture, try using smaller or younger brinjals, which hold their shape better during cooking.
- Serve with: While this dish is delicious with steamed rice, you can also serve it with flatbreads like chapati or puri for a more filling meal.
This Vankaya Kothimeera Karam is a delightful example of the bold, flavorful cooking of Andhra Pradesh. Whether you’re an experienced cook or a beginner exploring the world of Indian cuisine, this recipe is sure to impress with its mouthwatering combination of spices and savory brinjal. Perfect for any occasion, this dish will add a touch of authentic Andhra flavor to your table. Enjoy!
