This is the recipe for Vankaya Kothimeera Kharam, a traditional Andhra brinjal stir-fry flavoured with a spicy coriander, green chilli and ginger paste.
Grind the coriander, ginger and green chillies together with a little water to form a thick paste.
Set aside. Keep the paste covered or the colour changes from bright green to dark green.
To a large vessel, add about 1 litre of water.
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.
Drop the cut brinjal pieces into water to prevent them from blackening due to oxidation.
In a large kadhai or wok, over medium flame, heat the oil.
Add mustard seeds and wait till they splutter.
Add the curry leaves and stir-fry for a few seconds.
Drain all the water from the brinjals and add the brinjal pieces to the oil.
Add salt and stir-fry for 5 minutes.
Cover and let the brinjal pieces cook for about 5 minutes.
Remove the cover and stir-fry the brinjal pieces till they brown at the edges.
Add turmeric and mix well.
Turn off the heat.
Immediately add the coriander-green chilli-ginger paste and mix well with a gentle hand.
Serve hot with steamed rice.