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    Home » Andhra » Vankaya Kothimeera Karam

    Vankaya Kothimeera Karam | Eggplant Cilantro Curry

    Published: Jan 6, 2022 · Modified: Aug 3, 2022 by Pavani · 15 Comments

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    Vankaya kottimeera karam is a classic Andhra curry recipe. Eggplant is cooked in a spicy and herby cilantro, coconut, green chili spice paste. This adds a ton of flavor to the dish.

    It is a tasty side dish that is easy to make and absolutely delicious. Add it any meal especially a South Indian meal. Serve it with dal, rice and a generous dollop of ghee for a wholesome meal.

    Top view of copper pan with Andhra Brinjal curry

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    I love eggplant. Call it brinjal, aubergine or vankaya - I absolutely love it. It is one vegetable that I can eat just about everyday. I make dishes like this vegetarian Lebanese moussaka, borani banjan and Sri Lankan eggplant pickle.

    Vankaya features in many delicious Andhra recipes. Check out the 'you might also like' section for more Andhra brinjal recipes.

    Copper pan with Vankaya kottimeera karam

    This vankaya kottimeera karam is an easy to make curry. It is a variation of vankaya pachi mirchi curry (eggplant & green chili curry). In this recipe, along with green chilies, cilantro or fresh coriander is also used.

    This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. Serve it with rice and a generous dollop of ghee for a delicious meal.

    Grey bowl with fresh cilantro

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    This is a simple and easy to make Andhra brinjal curry. Here are the ingredients you need:

    • Eggplant - the best option is Indian or Thai variety purple or green baby eggplants. If you can't find them, then I recommend using Japanese, Italian variety. Just make sure that you use tender ones with less seeds.
    • For the Spice paste:
      • Fresh cilantro or coriander leaves
      • Grated coconut - either fresh (frozen) or dry. If using desiccated coconut, soak 2 tablespoons of it in ¼ cup boiling water, set aside for about 15 minutes, then drain and use.
      • Ginger, green chilies
    • For tempering:
      • Chana dal & urad dal
      • Mustard & cumin seeds
      • Dry red chilies
      • Curry leaves
    Ingredients needed - details in the recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this delicious vankaya kottimeera karam kura:

    Start by making the kothimeera karam. Combine cilantro, green chilies, ginger and coconut in a blender or food processer. Add just enough water to blend to a coarse paste. Keep aside.

    Side by side photos showing the making of kothimeera karam

    Time to make the kura: Chop eggplant into bite size pieces, about ¾~1". Place them a bowl of salted water to avoid discoloration.

    Side by side photos of whole and chopped baby eggplant

    Heat oil in a medium size pan on medium heat. Add chana dal, urad dal, mustard & cumin seeds and dry red chilies. Cook till the dal is golden and the seeds start to splutter. Add curry leaves and cook for a minute.

    Making tempering and cooking eggplant in a nonstick skillet

    Drain all the soaking water from the eggplant and add eggplant to the pan. Mix well. Cover and cook on medium-low heat for about 8~10 minutes or until the eggplants are slightly tender.

    Adding cilantro spice paste to eggplant

    Stir in the cilantro spice paste and salt. Cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore, about 10 more minutes. Serve hot or warm with rice.

    Top view of bowl with eggplant cilantro curry

    Expert Tips

    • If you cannot find baby eggplant, use 3 or 4 medium size Chinese or Japanese or Italian eggplants.
    • Adjust the amount of green chilies in the recipe depending on your taste preference and the type of chilies used.
    • To use dry desiccated coconut in the recipe, you will have rehydrate it. Soak 2 tablespoons of it in ¼ cup boiling water, set aside for about 15 minutes, then drain and use.
    • Store leftover brinjal coriander curry in an airtight container for up to 3 days.
    • If you want to make vankaya allam pachi mirchi kura, then increase the ginger quantity to 2" piece and reduce cilantro to ¼ cup. You can omit the coconut.

    You might also like

    Here are few more delicious Andhra brinjal/ eggplant recipes that you might like:

    • Andhra Gutti Vankaya Kura (Stuffed Eggplant Curry)
    • Vankaya Tomato Pachadi (Eggplant Tomato Chutney)
    • White bowl with muvva vankaya kura
      South Indian Baby Eggplant Curry
    • White bowl with Vankaya Ulli karam kura
      Vankaya Ullikaram Kura Recipe
    Copper pan with vankaya kothimeera karam kura

    Recipe Card

    Copper pan with Vankaya kottimeera karam

    Vankaya Kottimeera Karam Kura | Eggplant Cilantro Curry

    Vankaya kottimeera karam is a traditional Andhra curry recipe made with eggplant and fresh cilantro. A tasty dish to serve with rice and ghee
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    For the Spice paste:

    • 1 cup Fresh Cilantro leaves, packed
    • 3~4 Green Chilies (adjust as per your taste preference)*
    • 1" Ginger piece, coarsely chopped
    • ¼ cup Grated Coconut, fresh or dry*

    Other Ingredients:

    • 8~10 Indian baby eggplants, chopped*
    • 1 tablespoon Oil
    • 1 teaspoon Chana dal
    • 1 teaspoon Urad dal
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 2 Dry red chilies
    • 6 Curry leaves
    • To taste Salt

    Instructions

    Make the Spice paste:

    • Combine cilantro, green chilies, ginger and coconut in a blender or food processer. Add just enough water to blend to a coarse paste. Keep aside.

    Make Curry:

    • Chop eggplant into bite size pieces, about ¾~1". Place them a bowl of salted water to avoid discoloration.
    • Heat oil in a medium size pan on medium heat. Add chana dal, urad dal, mustard & cumin seeds and dry red chilies. Cook till the dal is golden and the seeds start to splutter. Add curry leaves and cook for a minute.
    • Drain all the soaking water from the eggplant and add eggplant to the pan. Mix well. Cover and cook on medium-low heat for about 8~10 minutes or until the eggplants are slightly tender.
      Stir in the cilantro spice paste and salt. Cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore, about 10 more minutes. Serve hot or warm with rice.

    Notes

    • find baby eggplant, use 3 or 4 medium size Chinese or Japanese or Italian eggplants.
    • Adjust the amount of green chilies in the recipe depending on your taste preference and the type of chilies used.
    • To use dry desiccated coconut in the recipe, you will have rehydrate it. Soak 2 tablespoons of it in ¼ cup boiling water, set aside for about 15 minutes, then drain and use.
    • Store leftover brinjal coriander curry in an airtight container for up to 3 days.

    Nutrition

    Calories: 206kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 127mg | Potassium: 1111mg | Fiber: 17g | Sugar: 18g | Vitamin A: 503IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Deepa

      May 11, 2007 at 2:54 am

      wow!!!...too good ...i love eggplant ..thks for sharing

      Reply
    2. Roopa

      May 11, 2007 at 5:46 am

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

      Reply
    3. Asha

      May 11, 2007 at 12:21 pm

      Green masala Eggplants! Looks delicious Pavani.I will try it,thanks:))

      Reply
    4. Sreelu

      May 11, 2007 at 5:43 pm

      Pavani,

      I love vankaya kottimera karam too, looks delicious.

      Reply
    5. Dee

      May 11, 2007 at 10:03 pm

      This is so good and comfort food. I'd love to try this with some ghee, rice and mudda pappu.

      Reply
    6. Suma Gandlur

      May 12, 2007 at 1:36 am

      Wow. Eggplants with cilantro.I had no idea about this. Will give it a try.

      Reply
    7. nav

      May 13, 2007 at 6:42 pm

      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

      Reply
    8. Rajani

      May 14, 2007 at 12:42 am

      Hi Pavani,
      Nice recipe and picture looks perfect.

      cheers
      rajani

      Reply
    9. Mandira

      May 14, 2007 at 8:21 pm

      eggplants in cilantro gravy... wow that sounds delicious, yummy!

      Reply
    10. Jyothi

      May 15, 2007 at 3:50 pm

      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...

      Reply
    11. Mythreyee

      May 17, 2007 at 4:51 pm

      Yet another Eggplant dish to try. Thanks for sharing. Your recipe sounds really interesting.

      Reply
    12. Vini K

      May 18, 2007 at 2:31 pm

      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

      Reply
    13. Akhila S

      December 12, 2017 at 7:48 pm

      I ate this dish as a child growing up in Hyderabad. I thought this recipe was unique to our household only and no one will be able to help me figure out what kind of curry it was called and how to make it. I live in Nashville and don't have any south Indian friend. Too proud to call mom of course. But running into it here randomly truly made my day! Thank you so much for posting it. And it tasted just like moms.

      Reply
      • cookshideout

        December 13, 2017 at 11:32 am

        Thank you so much for your kind words Akhila. I am glad that you liked the recipe. This is one of my favorite vankaya recipes ever 🙂

        Reply
    14. Nily

      September 26, 2022 at 3:10 pm

      We really like this dish. Thanks for posting the recipe!

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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