Tamilnadu Style Brinjal Kothimeera Curry | Brinjal Curry | Vankaya Curry
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Tender Brinjals with Coriander paste is a special dish made by Telugu people .
Ingredients and the method of making differ depending on the region. This recipe is made by Telugu people settled in Tamil Nadu. I had this curry when I visited a Telugu family settled in Coimbatore. I liked it very much.
This is similar to the Brinjal curry we make but make small changes in the making. Brinjal lovers will like this curry very much because of its special, refreshing Coriander taste. Bengal Gram, Fennel and Coconut are used in this curry which are not used in the curry made by Telugus.
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Tips
Brinjal:
- White Brinjals should be used in this curry. Tender ones without seeds will taste good.
Coriander leaves:
- Grind the Coriander leaves with very cold fridge water, so that it retains the fresh green colour
Green Chillies:
- The spice in this is entirely from the Green Chillies, so no Red Chillies are used So adjust the taste according to your preference.
Tamilnadu Style Brinjal Kothimeera Curry | Brinjal Curry | Vankaya Curry - Recipe Video
Tamilnadu Style Brinjal Kothimeera Curry | Brinjal Curry | Vankaya Curry
Veg Curries
|
vegetarian
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 5
Ingredients
- 300 gms Tender white Brinjal
- Fennel
- 50 ml Water
- 4 tbsp Oil
- 1 tsp Mustard
- Soaked Bengal gram - fist full
- 10 Garlic
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For Coriander paste
- 250 gms Coriander leaves
- 1/2 cup
- 7-10
- 1.5 inch
- 1/2 cup
Instructions
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Grind all the ingredients used for Coriander paste into a smooth paste.
-
Heat some Oil in a pan, put some Mustard and let it splutter. Add Garlic to it and fry till it turns golden brown.
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Add Raw Bengal gram and fry for a minute. Now add Brinjal pieces, mix well and close the lid and cook up to 80%. Then add a little water and cook it thoroughly.
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Add the Coriander paste to the 80% cooked Brinjal, mix well and cook till it becomes very soft.
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This Curry will be slightly hard and will taste good with Rice and Ghee.
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