Vankaya Kottimeera Karam-Eggplant with Coriander Leaves
July 25, 2013
A recipe you can only find in the most traditional kitchens of Coastal Andhra
Cuisine
Indian
Course
Main Course
Serves
4
Method
Stovetop
Difficulty
Easy
Cook Time
30 minutes
- Cuisine Indian
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Easy
- Cook Time 30 minutes
Ingredients
eggplant pieces
4 cup
onions chopped
1/2 cup
cilantro leaves
1 cup
green chilies
6
1/2 inch ginger piece
1
grated coconut
1 tablespoon
chana dal
1 teaspoon
urad dal
1 teaspoon
mustard seeds
1/2 teaspoon
cumin seeds
1/2 teaspoon
curry leaves stem
1
turmeric
1/4 teaspoon
oil
2 teaspoon
Instructions
1. Grind the coriander leaves into a paste and keep aside.
2. Grind the ginger and green chilies and keep aside.
3. Heat the oil in a pan, add the chana dal, urad dal and roast until they turn light brown. Add the mustard, cumin,turmeric and curry leaves and let splutter.
4. Add the onion and saute for 2-3 minutes.
5. Add the eggplant and salt, cover with lid and cook on medium heat until the eggplants are half cooked.
6. Add the green chili ginger paste and stir for 2-3 minutes.
7. Add the cilantro paste, cover and cook until eggplants are totally cooked
8. Add coconut, stir for 2-3 minutes and turn off the stove.
HEY THERE!