Vanakaya kothimeera karam is a classic Andhra recipe. Vankaya means brinjal cooked in a aromatic spicy coriander masala. It is a quick and simple side dish for rice. Vankaya kothimeera karam recipe is served with steamed rice.
Vankaya Kothimeera Karam is made mainly during festivals in my house as it is a no onion no garlic curry. This curry is very easy and simple even beginners can also prepare it without fail.
Vankaya or brinjal or baingan cooked in coriander masala gives a flavourful taste to the curry. Normally I do not add any tampering to it but some people like to add it. It’s up to our choice of taste. We can make stuffed curry also with kothimeera karam. If the vankayalu are small and tender we can choose to stuff them with the kothimeera karam. It is another version of the same curry.
Vankaya or brinjal is one such curry which is liked by every one and goes very well with any other curry. That is why it is called as the king of vegetables. It tastes good with onions and masala and also without onion and masala. We get different varieties of vankayalu like white, black, small and round, thin and lengthy ones. We can use any type of vankayalu to make this curry.
Choose another recipes with Vankayalu:
Vankaya Kothimeera Karam | How to make Vankaya Kothimeera Karam Recipe
Ingredients
- 1/2 Kg Vankaya/Brinjal
- 2 Cups Coriander Leaves
- 2 inches Ginger
- 5 Green Chillis
- Salt to Taste
- 2 Tbsp Oil
- 1 Tsp Turmeric Powder
Instructions
- Cut vankayalu into byte size pieces.
- Put them in salt water to avoid de-coloring and turning into bitter.
- Heat oil in a kadai.
- Add chopped vankayalu.
- Add salt and turmeric powder
- Add little water and cover.
- Place the cover close and tightly to cook the vegetable fast.
- Mash little ginger and add it to the vankayalu.
- This would enhance the taste of the curry.
- Once the vankayalu cooked well and become soft and mushy, prepare kothimeera karam.
- Wash and chop kothimeera finely.
- Add the chopped kothimeera, green chillis and ginger in a blender jar.
- Blend it to make coarse paste. Do not add any water and do not make smooth paste.
- Add the blended kothimeera karam to the cooked vankayalu immediately.
- Mix it well and cover.
- Allow this to cook for another 5 minutes.
- Switch off the flame and transfer the curry into serving bowl.
- Serve Vankaya Kothimeera karam with hot piping rice.
