My VLOG || A Day in my Life || Pradosha Pooja at Ganesh Temple || Dinner Recipe special Vanakaya Kottimeera Karam Curry || Brinjal Corainder Curry

Hi Friends,

Welcome.

Visit below wikipedia website for Pradosha Pooja Details.

https://en.wikipedia.org/wiki/Pradosha_vrata

 

Vankaya Kothimeera Karam | Aromatic Brinjal Coriander Curry Recipe:

Ingredients:

250 gms small Brinjals

2 cups loosely packed Coriander leaves

Turmeric Powder

5-6 Green chillies

1/2" Ginger

1 tsp Cumin seeds

2 tbsp Oil

Salt to taste

Method:

Cut each brinjal into 4 pieces and if you are using big brinjals cut them into 1" or 2" pieces.Drop them in a salted water for 10 mins,this way it will remove the bitterness if any in the brinjals.

Grind coriander leaves with grated coconut,cumin seeds,green chillies,salt and tamarind pulp to a smooth paste.

You can follow any of the two methods which I mention below to make these stuffed eggplants.

option-1: Heat oil in a small cooker and crackle mustard seeds and add curry leaves and add brinjal pieces and fry for 2 mins and add a generous pinch of salt on the eggplants.Add ground coriander paste and give a stir and fry for 2-3 mins and cover it with lid and pressure cook for 1 whistle on medium-high flame.Let the pressure drops off on its own.Open the cooker and check if any water is residing,if there is any water content switch on the stove and cook for 2 minutes on high flame with the lid open until water evaporates.

option-2:Heat oil in a wide kadai and crackle mustard seeds and add curry leaves and add brinjal pieces and fry for 2 minutes.Add a generous pinch of salt on the eggplants and give a stir  and add ground coriander paste and fry for 3-4 mins.Cover it with a deep lid and pour water and in the lid and let the eggplants cook with the steam produced in this manner over low flame.It takes roughly 12-15 mins.Keep checking in between and also stir once in a while.If the water evaporates in the lid add some more water to it,otherwise the eggplants will get burnt.

Serve them hot with hot rice,ghee and papad.You can serve it as a side dish for rasam,sambar and dal rice.It also pairs well with Roti/Chapati. 

Notes:

You can stuff the same mixture in baby eggplants and follow the same process.

Adjust the spiciness according to your requirements. 

You can even add a tbsp of fried gram while grinding the masala.

Thank You so much.