Andhra Style Vankaya Kothimeera Karam Koora Recipe
Brinjal cooked in coriander paste tastes heavenly in this Andhra Style Vankaya Kothimeera Karam Koora Recipe. Very easy to make, this curry goes well for a traditional Andhra lunch. T
Course : Side Dish
Ingridients : 15 Small Brinjal (Baingan / Eggplant)
1 cup Coriander (Dhania) Leaves , chopped
3 Green Chillies , chopped
Salt , to taste
2 tablespoons Oil
Instructions To begin making Andhra Style Vankaya Kothimeera Karam Koora Recipe, roughly chop coriander and chillies. Add very little water, salt and make into a fine paste in mixer grinder. Add salt and keep ready.Slit brinjals in such a way that you see an X at the base. Be careful not to slit open them completely. Immerse them in salt water for 5 minutes.Now, carefully stuff the coriander paste into the brinjals without breaking them.Heat oil in a wide frying pan, put the brinjals side by side. Cover the pan and cook covered on low heat until brinjals turn soft.Turn the brinjals gently using a fork and and a spoon. Do not use a ladle as it may break the brinjals.If there is any left over coriander paste, add it to the brinjals after they are about 90% cooked and mix well.Serve Andhra Style Vankaya Kothimeera Karam Koora Recipe along with Chapati, Steamed Rice, Dosakaya Pappu Recipe for a simple complete meal.
Andhra Style Vankaya Kothimeera Karam Koora Recipe
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