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

Vankaya Kothimeera Karam recipe is a classic Andhra style brinjal cooked in a very aromatic spicy coriander masala.   Brinjal (Baingan / Eggplant), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves, Dry Red Chillies, Oil, Salt, Coriander (Dhania) Leaves, Green Chillies, Ginger, Cumin seeds (Jeera)   400 grams Brinjal (Baingan / Eggplant) , cut into long strips 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 2 Dry Red Chillies 1 tablespoon Oil Salt , to taste Ingredients to make the coriander masalaCoriander (Dhania) Leaves , as required and roughly chopped 2 Green Chillies 2 inch Ginger , roughly chopped 1/2 teaspoon Cumin seeds (Jeera)     10   20     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.Now, add all the ingredients mentioned in the coriander masala table into a blender and make a smooth paste and keep aside.Heat oil in a heavy bottomed pan on medium flame, add the mustard seeds, urad dal and let it splutter.Add the dried red chillies and curry leaves and let it crackle.Now, add the slit brinjals and sauté until it wilts a little.Cook the brinjal until it is half done. This will take 10 minutes.Now, add the spicy coriander masala mix to the brinjals, season with salt, toss well, and let it simmer for 10 minutes.Once the brinjals are well cooked, turn off the heat. Transfer Vankaya Kothimeera Karam into a serving bowl and serve hot. Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.