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Monday, July 19, 2010

Vankaya Kothimira Karam

This Curry was taught to me by my Jyothi Akka. It tastes awesome and is a delish side for Chapati, roti or just with plain steamed rice. I make this anytime I have an excess of Coriander leaves in my refrigerator. I have tried this curry with Okra, Potatoes and even raw banana... and it always tastes so good.

Here goes the Recipe


Small Indian Brinjal/ Eggplant : 6
Green chillies : 2-3 (depending on the spiciness of the chillies)
Ginger : small piece
Coriander leaves : 1 medium bunch
Jeera : 1 tsp
turmeric pwd : 1 tsp
Salt to taste

For tempering

Mustard seeds :2tsp
Urad dhal : 1 tsp
Dried whole red chilli : 2

Method :

Clean and roughly chop the coriander leaves. Add it to a blender and blend into a paste along with ginger, green chillies and jeera and little salt. Keep aside.

Clean and cut the eggplant lenghtwise. In a deep bottomed pan add oil. Put the jeera and urad dal and wait till the jeera crackles. Now add the mustard seeds and allow it to splutter. Add the cut eggplant. Add salt and turmeric and cooked covered till the eggplant becomes tender ad cooks well. Dont worry if the eggplant becomes mushy.thats Okay. if u dont like it mushy... cook the eggplant without covering and keep stirring..:)

Once the eggplant is cooked, add the coriander paste to it and mix well. Allow it to cook for 8 mins more and turn off the heat. Cover and leave until ur ready to serve.

This is an awesome curry and the best part about it this is... its naturally favoured. The smell is so tantalising.... just yummy....:D do try it and give me ur review on it...:D