Friday, February 1, 2013

Vankaya Kothimera Karam

Stuffed Brinjals are famous throughout Andhra. Each region has its own different stuffing for the baby brinjals.Once such stuffing is called Kothimera Karam ( coriander masala paste).

Baby White Brinjals : 8
Coriander leaves : 1 big bunch
Garlic : 3 medium pods
Ginger : take the piece that is same as garlic.
Coconut : 2 tbsp ( i used the dry powder , fresh coconut can also be used)
Green chillies : 3 ( can be adjusted acc. to taste)
Salt :acc to taste
Oil : 3 tbsp


-Clean coriander leaves grind ginger , garlic , green chillies , coconut , coriander leaves, little salt to a fine paste. If required add few drops of water while grinding .Do not add more water.
-Put a plus slit on each brinjal on opposite side of the stem till half the length.I removed the stems and
-Stuff this coriander mixture in brinjals.
-Heat a non stick kadai, add oil and once the oil is hot add the stuffed brinjals and saute them for 5 min.
-Fry brinjals till 3/4 th done and then add remaining coriander paste and cook for some more time , adjust the salt. 
-Add little water and cook till oil leaves the edges and the 
gravy is cooked well.
-If you want you can leave it as a gravy or cook more till 
the mixture dries up.
-Serve with hot rice and ghee.

I am sending this to Traditional and Native Recipes Event 
Hosted by Sara at Sara's Tasty Buds.

1 comment:

Sharanya palanisshami (sara's TASTY BUDS) said...

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