Vankaya Kothimeera Karam (Spicy Brinjal Coriander gravy curry)

Hello friends.  Welcome to Bilvani’s Kitchen. Today I am back with another brinjal curry recipe.

You may all think, that most of my recipes revolve around brinjal, but what to do, I am  so obsessed with  ”brinjal” and  am not able to refrain myself to share with you all the yummy delicious recipes I am learning from my mom.

Besides taste, this recipe is a savior to all moms who need to go to office or pack lunch for kids early in the morning, because it can be prepared within 15 minutes. Yes you read it right it takes very less time for preparation, because all the ingredients we use are readily available in our kitchen.

It goes pretty well with chapati, rice and pulka as well. This curry requires very less oil.

This curry doesn’t contain onion is good for people doing fasting or pooja. Even garlic also is optional.

You can make it less spicy, so that even toddlers can eat it. Just add a spoonful of ghee while mixing curry with rice. I bet even the picky eaters will complete their whole food without complaining.

So in today’s post I am going to share with you all a simple recipe called as “Vankaya Kothimeera Karam” .

Below are the ingredients required to prepare -- Vankaya Kothimeera Karam.

Ingredients: 

1. Vankaya/brinjal/Eggplant – 250g

2. Jeera – 2 teaspoons

3. Dhaniya – 2 teaspoons.

4. Green chili – 5 (adjust according to your taste)

5. Dry red chili – 2

6. Salt – 1 tablespoon (adjust according to your taste)

7. Ginger – 1 inch.

8. Turmeric – 1 teaspoon

9. Fresh coriander – 1 bunch

10. Tomato – 1 (medium ripe).

11. Oil/Butter/Ghee – 2 tablespoons.

12. Garlic – 5 pods (optional)

13. Curry leaves – 4 to 5 (optional)

Preparation:

1. Wash the brinjal. Remove the stem and cut the brinjal into thin long slices.

                                   

2. Keep the pieces in a bowl of water and add a pinch of salt, so that they don’t change color.  
3. Now take jeera, dhaniya, green chili, dry red chili, ginger, garlic, a bunch of fresh coriander, salt (half amount) and turmeric in a mixer jar and grind them into fine powder. Garlic is optional.

                                      

4. Now add little amount of water and grind it into a smooth paste. Do not add more water .

5. Now your coriander paste and brinjal are ready to cook.

       

6. Place a pan on stove, add 2 tablespoons of oil and let it heat for a minute. In place of oil you can use butter or ghee as well.

             

7. Once the oil is heated, add freshly prepared coriander mixer and fry it on medium flame for 4 minutes. 

            

8. Next add finely chopped tomatoes and sauté them for 2 minutes.

9. Once tomatoes become soft, then add brinjal pieces and sauté them for 2 minutes.

      

10. When the mixture is nicely fried and when you can smell the aroma, then pour some water just enough to cook the brinjal.

   

11. Add remaining amount of salt and mix nicely. Adjust salt as per your taste.

         

12. Cover and cook for 10 minutes on low flame.
13. Stir occasionally so that the masala won’t stick to the pan.
14. Once all the brinjal pieces are tender and nicely cooked, then add some curry leaves and cook for 2 minutes on low flame.
15. After 2 minutes switch off the flame and the curry is ready to serve.

     

That’s it tasty and spicy Vankaya Kothimeera karam curry is ready to eat.

Enjoy this curry with hot steamy rice with a spoonful of ghee. Trust me it taste heavenly. It goes well with chapati and pulka as well.

It’s also good for the people who are on diet because very less oil is used in the curry preparation. In place of oil you can use ghee/butter/olive oil.

Hope you all try this recipe. Please do try and share your feedback.

Eat healthy and stay fit.

Thank You.

Jagruthi