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.

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