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Vankaya Kothimeera Karam Koora (వంకాయ కొత్తిమీర కారం కూర, கத்தரிக்காய் மல்லி இலை கரம் கூற, बेगन कोथमीर कारम सब्जी)

vankaya_allam_pachipirapakaya_kura_desibantu

Vankaya Kothimeera Karam Koora (వంకాయ కొత్తిమీర కారం కూర, கத்தரிக்காய் மல்லி இலை கரம் கூற, बेगन कोथमीर कारम सब्जी)  is another special curry of coastal Andhra pradesh(South India) made of brinjals/eggplant stuffed with  coriander paste.

Regional Dish : Andhra; Tamil Nadu; Kerala; Karnataka; Maharashtra; South India; some places in North India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take with rice | Type Curry | Shelf Life : 1 day | Quantity : 5 Servings.

Appx. Nutritional values : calculated for whole recipe

Calories (249 K cal), Carbohydrates (30.7 g), Protein (7.7  g), Fat (17.7  g).

Ingredients :

  • Brinjals (eggplants)  1/2 kg (500gms)
  • Oil   2 tbsp
  • Mustard seeds   1/2 tsp
  • Cumin seeds   1 tsp
  • Urad dal   1 tsp
  • Curry leaves   6 no
  • Salt to taste
  • Turmeric powder   1/2 tsp

For Paste :

  • Coriander leaves   1/2 cup chopped
  • Green chilies   5 (according to your taste)
  • Ginger 1 inch piece
  • Cumin seeds   1 tsp

Method :

  1. Heat oil in a heavy bottom pan add mustard seeds and let them popup then add urad dal, cumin seeds and curry leaves and fry till light brown then add brinjal pieces, salt , turmeric powder cover and cook till brinjals are half cooked.( we can cut brinjals in to length wise or we can make slit in the brinjals and stuff them with coriander paste too)
  2. Now add ground coriander paste mix well and cook for 5 more min.
  3. Remove from the heat ,garnish with chopped coriander leaves.
  4. Serve with rice and ghee or roti.

Other variants / Cuisine Style :  (Gutti Vankaya Dhaniyala Karam), Maharashtra Cuisine (Stuffed Baingan Masala).Punjabi bhara hua baingan , Bengali bangain bartha.

We can also add some onion pieces to the paste , we can squeeze some fresh lemon juice.

 

 

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