Vankaya Kothimeera Karam | Eggplant Cilantro Curry

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.

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.

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.

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

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.

Time to make the kura: 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.

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:

Recipe Card

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

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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

1x2x3x

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

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