Andhra Style Vankaya Kothimeera Karam Recipe
A Flavorful Andhra Specialty to Elevate Your Lunch Menu
Indulge in the authentic flavors of Andhra Pradesh with this delightful Andhra Style Vankaya Kothimeera Karam Recipe. This vegetarian dish features tender brinjal (eggplant) cooked to perfection in a zesty coriander masala. Serve it with steaming hot cumin rasam, rice, and crispy papad for a complete and wholesome meal that’s brimming with bold flavors and comforting textures.
Recipe Overview
- Cuisine: Andhra
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 400 grams, sliced thinly and lengthwise |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dried Red Chillies | 2 |
| Oil | 1 tablespoon |
| Salt | To taste |
| Coriander Leaves (for paste) | As needed |
| Coriander Leaves (chopped) | For garnish |
| Green Chillies | 2 |
| Ginger | 2-inch piece, chopped |
| Cumin Seeds | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 2 g |
| Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sodium | Varies based on salt added |
Instructions
Step 1: Prep the Ingredients
- Wash and slice the brinjal lengthwise into thin strips.
- To prevent discoloration, soak the brinjal in salt water and set it aside.
Step 2: Prepare the Coriander Masala
- In a mixer grinder, add fresh coriander leaves, green chillies, ginger, and cumin seeds.
- Grind the ingredients into a smooth paste. Set the paste aside.
Step 3: Temper the Spices
- Heat oil in a wide pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Stir in the white urad dal and cook until lightly golden.
- Add dried red chillies and curry leaves, cooking for about 10 seconds until aromatic.
Step 4: Cook the Brinjal
- Drain the brinjal and add it to the pan.
- Stir well and cook until the brinjal is half-cooked, which should take approximately 8–10 minutes.
Step 5: Add the Coriander Masala
- Mix the prepared coriander masala paste into the brinjal.
- Add salt to taste and stir well to combine.
- Lower the heat and cook for another 10 minutes, stirring occasionally, until the brinjal is tender and fully infused with the masala.
Step 6: Garnish and Serve
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve hot with cumin rasam, steamed rice, and crispy papad for a classic Andhra-style lunch.
Tips for Perfect Results
- Brinjal Freshness: Always choose firm and shiny brinjals for the best taste and texture.
- Masala Consistency: Grind the coriander masala into a smooth paste for even coating and enhanced flavor.
- Cooking Technique: Cover the pan while cooking the brinjal to retain moisture and reduce cooking time.
Serving Suggestions
Pair this tangy and aromatic dish with:
- Cumin Rasam: A light, tangy soup to balance the flavors.
- Steamed Rice: To soak up the delicious masala.
- Papad: Adds a delightful crunch to the meal.
This Andhra Style Vankaya Kothimeera Karam Recipe is sure to become a favorite in your kitchen with its irresistible blend of flavors and ease of preparation. Whether you’re exploring Andhra cuisine for the first time or revisiting a beloved classic, this recipe promises to deliver a memorable dining experience.
