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Vankayi Kothmeera Koora is an Andhra dish prepared by cooking brinjals in coriander and green chili paste. This dish goes well with rice and some ghee.
Ingredients:
Small Tender Brinjals – 12
Fresh Coriander Leaves, chopped – 2 cups or 1 large bunch
Green Chillies – 5 (adjust according to taste)
Oil – 2 tbsps
Salt to taste
Method:
- Slit the brinjals from the base towards the stem in to quarters.
- Soak in water for 5 mins.
- Heat a pan, add oil and brinjals with the half the amount of required salt.
- Cover the pan with a plate containing water. This helps the brinjal become soft instead of becoming hard and stiff when cooked.
- Saute a few times intermittently until the brinjals are almost cooked.
- Blend coriander leaves and green chillies into a smooth paste adding just 1 tbsp water and remaining portion of required salt.
- Add this to cooked brinjal and cook until oil starts separating.
- Serve hot with steamed rice.
