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Monday, July 12, 2010

Vankaya Kothimira Karam



There are many traditional eggplant recipes in Andhra cuisine that have wooed spice-loving palettes over the generations and continue to enchant the present. This following koora / subzi is one such classic example of the kind.  Bursting flavors of fresh cilantro and ginger and spiciness borrowed from green chillies add new levels of charm to the plain old eggplant/ brinjal koora.
Today I added the small, round, green colored eggplants (Thai variety) to prepare koora. These eggplants are called thella vankayalu (white eggplant) in our parts, because of their pale color compared to the dark, purple colored ones. Any other variety eggplants can be substituted.
Though the cilantro paste is used to stuff the eggplants, I have chosen to chop the eggplants.

Ingredients for 4 - 6 servings:
Thai Eggplants - about 18
Cilantro leaves - 1/2 cup firmly packed
Ginger -  a small piece
Thai green chillies - about 10 (more or less depending upon the spiciness)
Salt to taste
Tadka: 2 tsp oil, 1 tsp chanadal and 1 tsp mustard seeds


          Vankaya kothimira karam & payalaku-tomato pappu served with rice.

Method:
Chop off the green stalks and then cut the eggplants lengthwise into two halves. Then go again lengthwise into thin slices.
Heat oil in a sauté pan and add the chanadal and mustard seeds. When mustard seeds start to pop and the dal start to turn reddish, add the eggplant slices. Cook on low flame till the eggplants are done, keeping the lid covered. Keep stirring in between and take care not to turn the eggplants mushy.
Meanwhile, grind the cilantro, chilies and ginger into a coarse paste. Add this paste and the salt to the cooked eggplants and mix well. Taste and adjust their quantities if needed.
Let it cook for a few minutes or until the raw smell of the chillies disappear and then turn off the stove.

Post a Comment

14 comments:

Shabitha Karthikeyan said...

Eggplant curry looks delicious..

Kiran said...

Vankaya kothimeera karam kura chala bagundi.Nice presentation.

RV said...

Am drooling at the platter. I am literally craving this now.

Nitha said...

I have had this from the Andra restaurant in my place.. Thanks for the recipe..

Premalatha Aravindhan said...

Wow this is new to me,luks fantastic...

Priya said...

Beautiful combo, looks delicious..

Priya (Yallapantula) Mitharwal said...

Wow, the pic is making it even more mouth watering. I am drooling it here. I like how you have sliced it and haven't kept it big one. Lip smackingly beautiful :)

Kairali sisters said...

Eggplant is something we don't get bored of any time..This is new preparation to us and we are drooling here ..Will try this for sure Suma..

Love
Kairali sisters

Niloufer Riyaz said...

delicious Curry!! perfect to have with rice

Life is beautiful!!! said...

Suma, the final product looks lovely. I know brinjal and ginger make a gr8 combo. Will try it when I get nice brinjals :)

Torviewtoronto said...

Looks delicious one of my favourite vegetable

Happy Cook said...

I gethere the very teeny thai eggplant is is a bit bigger than the pea. Curry looks really yummy.

KALVA said...

lovely curry.. may fav..

Vanamala Hebbar said...

looks simple one...nice