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.