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I love anything made with eggplant (brinjal) and this is one of my absolute favorite recipe (I know I said the same thing for a lot of my other eggplant recipes and they all countJ). This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. I used small Indian brinjal and I think they have the most flavor compared to Japanese or American eggplants.

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Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy) Yum
Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 – 12 eggplants Indian – cubed
For the Masala paste:
  • 1 cup Cilantro (coriander leaves)
  • 6 Chilies (or according to taste) Green
  • 1 Ginger ” – piece
  • ¼ cup Coconut Grated (fresh or dry)
  • ½ tsp Salt
For popu:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 chilies (optional) Red
  • 6 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 – 12 eggplants Indian – cubed
For the Masala paste:
  • 1 cup Cilantro (coriander leaves)
  • 6 Chilies (or according to taste) Green
  • 1 Ginger ” – piece
  • ¼ cup Coconut Grated (fresh or dry)
  • ½ tsp Salt
For popu:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 chilies (optional) Red
  • 6 Curry leaves
Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)
Instructions
  1. Grind all the ingredients for the masala paste with water. Add just enough water to grind, so that the paste is not too thick or too runny. Keep aside.
  2. Heat 2tsp oil in a pan, add the popu ingredients and after the seeds splutter and the dals turn light brown, add curry leaves and eggplant pieces. Cover and cook on medium-low heat for about 8-10 minutes or until the eggplants are half way cooked.
  3. Mix in the cilantro paste and salt; cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore. This will take 10 more minutes.
Recipe Notes
  • Serve hot with rice and dal for a wholesome meal.

This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).

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12 thoughts on “Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)”

  1. looks very nice green color,diffn type of masala to use, Ever since started bloggling i am learning various types of masalas to use!

  2. Pavani,

    Tons of thanks for that curry. I made it yesterday and it vanished in a whiff, believe me 🙂 Pls keep them coming.

    Cheers,
    Nav

  3. Hi Pavani, looks delicious and must be tasty too, because it is with cilantro….right? Thanks for sharing such a nice recipe. Will try soon…

  4. Hmm..love this one!I learnt this dish from my Pinni(mother’s sister)when I was staying at her place while doing my PG..looks great.Another great choice for RCI andhra

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