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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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