Brinjal Curry Andhra Style / Vankaya Kothimeera Karam
Brinjal Curry Andhra Style / Vankaya Kothimeera Karam – Tender violet brinjals cooked in typical Andhra Coriander Masala.
Brinjal is a very light vegetable and it goes well with many varieties of masalas. It is widely used in various International Cuisines. Apart from eggplants the violet brinjals are also extensively used. Only in one Andhra state you can find so many recipes made out of brinjal. This Brinjal Curry Andhra style is one of the famous methods of cooking brinjal. It is lovingly called Vankaya Kothimeera Karam in Telugu.
I saw this recipe for the very first time in an old cookery book which mom had. It was beautifully written in Telugu. When I saw this name Vankaya Kothimeera Karam on the index page I wondered what it could be. But I forgot what was written in the book for this recipe. Down the line I just developed this recipe by only remembering its name.
This brinjal curry Andhra Style is simple and easy to prepare. Though the name has the word “karam” (which means spicy) included, the spice levels can be adjusted according to one’s taste. Tangy taste lovers can even end up this recipe with a dash of lemon juice.
This brinjal curry Andhra style tastes best at dinner times and goes well with rice and rotis. I like to eat it with hot steamed rice with a dollop of ghee. Of course I would end up my meal with this curry itself along with curd rice. It’s just a terrific combination.
I prepare this Vankaya Kothimeera Karam recipe in two ways. One is by frying the diced brinjals and the other is by stuffing this masala into the brinjal and cooking them. Refer my Stuffed Brinjal Recipe which is another variant of the same.
Let us see how to make this Brinjal Curry Andhra Style
- Fresh Violet Coloured Brinjals: 350 Gms
- Green chillies: 4-5
- Fresh grated coconut: ¾ cup
- Fresh coriander leaves: ¾ cup
- Ginger: 1 inch
- Salt: To taste
- Oil: 1.5 tbsp.
- Chana Dal: ½ spoons
- Mustard and cumin seeds: 1 spoon each
- Turmeric Powder: A pinch
- Dice the brinjal into medium sized cubes and drop them in a bowl of salted water. This is done to the remove the bitterness if present.
- Grind Coconut, green chillies, ginger and coriander to a coarse paste adding little water. It should be of chutney consistency.
- Heat oil in a pan and add in chana dal followed by mustard and cumin seeds along with turmeric
- Once the chana dal is fried well, add in the brinjal and cook until they are 75% done.
- Now add in the ground paste and salt and cook until the raw smell of the masala goes off and the brinjal are soft.
- Switch off the flame and serve it hot rice or roti.
- Do not stir the curry too much while cooking. It would result in pasty texture of the curry.
- If are making a stuffed version of this curry then you can pressure cook it to make it easier.
- If you have put more masala into the curry add in little water and mix well and cook until the mixture boils. It would become a gravy kind of curry then.