Vankaya Kothimeera Kharam from Andhra Pradesh
Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with a Spicy Coriander Masala
Prep Time
10 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
25 mins
 

This is the recipe for Vankaya Kothimeera Kharam, a traditional Andhra brinjal stir-fry flavoured with a spicy coriander, green chilli and ginger paste.

Course: Accompaniment, Side Dish
Cuisine: Andhra Pradesh, Indian, South Indian
Keyword: Ándhra Brinjal Stir-fry, Baingan, Vankaya Kothimeera Kharam, Vankaya Kura
Servings: 4 People
Author: Aruna
Ingredients
  • 400 gms Baby Brinjals (õr thing, long purple brinjals)
  • 1 Cup Fresh Coriander (~100 gms)
  • 3" Piece Ginger
  • 5 to 7 Green Chillies
  • 1/2 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 3 tbsp Oil
  • A few curry leaves
  • Salt to Taste
Instructions
Making the Coriander Paste
  1. Grind the coriander, ginger and green chillies together with a little water to form a thick paste.

  2. Set aside. Keep the paste covered or the colour changes from bright green to dark green.

Prepping the Brinjals
  1. To a large vessel, add about 1 litre of water.

  2. Cut the stems off the baby brinjals, and cut each brinjal vertically into 4 pieces. When using the long purple brinjal, cut each into 2? long pieces about 1/2? wide.

  3. Drop the cut brinjal pieces into water to prevent them from blackening due to oxidation. 

Making Vankaya Kothimeera Kharam
  1. In a large kadhai or wok, over medium flame, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the curry leaves and stir-fry for a few seconds.

  4. Drain all the water from the brinjals and add the brinjal pieces to the oil.

  5. Add salt and stir-fry for 5 minutes.

  6. Cover and let the brinjal pieces cook for about 5 minutes.

  7. Remove the cover and stir-fry the brinjal pieces till they brown at the edges.

  8. Add turmeric and mix well.

  9. Turn off the heat.

  10. Immediately add the coriander-green chilli-ginger paste and mix well with a gentle hand.

  11. Serve hot with steamed rice.