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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
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Side Dish
Cuisine: andhra
Servings: 4 servings


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


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.


  • 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.


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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