Regulars readers of this blog know that Brinjals (aka aubergines or eggplant) is amongst my favourite vegetables. Amongst the various types of brinjals, I hold baby brinjals dear. Yesterday, in the market, I not only found fresh baby brinjals but also fresh coriander. They were just calling out to me to make Vankaya Kothimeera Kharam.
This dish was a particular favourite of my late mother. So I dedicate this post to her.
Time: 30 Mins
- Baby Brinjals – 400 gms
- Grated Ginger – 2 tbsp
- Fresh Coriander Leaves – 1 Packed Cup
- Green Chillies – 3 to 5
- Mustard Seeds – 1 tsp
- Turmeric – 1/4 tsp
- Oil – 2 tbsp
- Salt to Taste
- Fill a large vessel with about a litre of water.
- Chop the baby brinjals in quarters along the length.
- Put the brinjal pieces in the water. If you do not put the brinjal pieces in water, they will turn black.
- Just before you are ready to cook, drain the water from the brinjal pieces.
- In a wok or kadhai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the brinjal pieces to the oil.
- Over medium-high heat, sauté the brinjal pieces till they soften.
- In the meantime, grind the fresh coriander leaves along with ginger, green chillies and turmeric.
- When the brinjal pieces are cooked, add salt and mix well.
- Add the coriander paste and sauté for 3 to 5 minutes.
- Turn off the heat and serve warm with rice or rotis.
- Be sure to drain all the water from the brinjal, otherwise you will have a mushy vegetable on your hands.
- You could also cut the brinjal pieces and keep adding them to the oil. If you do this (as I do), then keep mixing every time you add new pieces of brinjal.
- To test if the brinjal pieces are cooked, try to cut through them with the ladle. If the ladle goes through, the pieces are cooked.
- You can get the pieces to cook faster, if you cover the wok with a plate and add some water to the top of the plate.
#recipes #aubergine #indianfood