vankaya kothimeera kharam kura

Vankaya Kothimeera Kharam Kura | Brinjal Curry With Coriander Paste

Introduction Vankaya Kothimeera Kharam Kura:

Vankaya Kothimeera Kharam Kura is a curry made with baby brinjals and coriander and is a very popular specialty in Andhra households. It is one of my favourites. My family too just loves it. I use green-colored baby brinjals for preparing this curry. One has to make sure to pick tender brinjals so as to ensure they are not bitter. Other varieties can also be used. Vankaya kothimeera kharam kura can be made as a stuffed curry or just with individual pieces. One also needs to be aware that this recipe involves generous usage of oil. More the oil, the tastier the curry.

green vankaya

Andhra is famous for its stuffed brinjals and vankaya kothimeera kharam can be made as one of the versions of stuffed curries. Again, this is a very traditional and classic Andhra-style curry, often cooked at functions and festivals as a delicacy. It is served as a side dish with hot rice and ghee. I love to mix it with curd rice. It tastes divine. It can be had with rotis as well. Here, I am sharing the recipe for a stuffed version of the curry. However, it can also be made by just adding brinjals cut into individual pieces.

vankaya kothimeera kharam kura

Vankaya Kothimeera Kharam Kura – Recipe

Vankaya Kothimeera Kharam Kura Ingredients:

  • Baby brinjals – green or dark coloured – 6-7 nos.
  • Coriander – 2-3 large bunches
  • Green Chillies 4-5nos.
  • Cumin seeds – 1tsp
  • Ginger – 2-inch piece
  • Tamarind water – 3tbsps
  • Coconut – freshly grated (optional) – 3tbsps
  • Oil – 3tbsps
  • Turmeric Powder – 1 tsp
  • Salt

How To Make Vankaya Kothimeera Kharam Kura:

Making the coriander paste:

  • Grind coriander, ginger, green chillies, cumin seeds, salt and coconut (optional), along with very little water (if required), to form a thick paste.
kothimeera kharam
  • Keep it aside and make sure to keep it covered. Add a small piece of tamarind to the grinder along with the above ingredients or soak the tamarind in water to be used later in the curry. I like to soak it and use the extract later.
kothimeera kharam

Preparing the Brinjals:

  • Add some water to a large vessel.
  • Cut a small part of the stem, not the entire stem, and make two cuts, like a plus, in each brinjal vertically lengthwise.
  • Place the cut brinjals in the vessel filled with water so as to prevent them from blackening due to oxidation.
soaked brinjals

Stuffing the Brinjals:

  • Pick each brinjal and stuff it with the coriander paste and keep them aside.
  • Keep aside the leftover paste as well, to be used later in the recipe.
stuffed brinjals

Making the curry:

  • Heat oil in a wide-bottomed kadhai/pan. Place the stuffed brinjals one after another in the hot oil. Keep the flame low when placing the brinjals.
brinjal curry
  • Once you have placed all the brinjals in the hot oil, increase the flame to high and let them cook for about a minute.
  • Now turn the brinjals to the other side and continue to cook them for another minute.
brinjal curry
  • Stir the brinjals, reduce the flame to low, cover the pan and let them cook until they are half done. Stir them in between.
brinjal curry
  • Once the brinjals are cooked halfway, add the rest of the coriander paste.
brinjal curry
  • Add in some tamarind water as well and give it a slight stir, this time with care so as to make sure not to break the brinjals as they would be very soft by now.
brinjal curry
  • Cover the pan once again and allow the brinjals to cook completely.
brinjal curry
  • After letting them cook for about five minutes, remove the cover and add turmeric powder and a little oil and stir once again gently. Switch off the gas.
brinjal curry
  • Gutthi Vankaya Kothimeera Khaaram is ready to be served. Serve with hot steamed rice and ghee.
gutthi vankaya kura

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