Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with a Spicy Coriander Masala

Ingredients

• 400 gms Baby Brinjals ((õr thing, long purple brinjals))
• 1 Cup Fresh Coriander ((~100 gms))
• 3" Piece Ginger
• 5 to 7 Green Chillies
• 1/2 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 3 tbsp Oil
• A few curry leaves
• Salt to Taste

Instructions

1. 1

   --- Making the Coriander Paste ---

2. 2

   Grind the coriander, ginger and green chillies together with a little water to form a thick paste.

3. 3

   Set aside. Keep the paste covered or the colour changes from bright green to dark green.

4. 4

   --- Prepping the Brinjals ---

5. 5

   To a large vessel, add about 1 litre of water.

6. 6

   Cut the stems off the baby brinjals, and cut each brinjal vertically into 4 pieces. When using the long purple brinjal, cut each into 2? long pieces about 1/2? wide.

7. 7

   Drop the cut brinjal pieces into water to prevent them from blackening due to oxidation.

8. 8

   --- Making Vankaya Kothimeera Kharam ---

9. 9

   In a large kadhai or wok, over medium flame, heat the oil.

10. 10

    Add mustard seeds and wait till they splutter.

11. 11

    Add the curry leaves and stir-fry for a few seconds.

12. 12

    Drain all the water from the brinjals and add the brinjal pieces to the oil.

13. 13

    Add salt and stir-fry for 5 minutes.

14. 14

    Cover and let the brinjal pieces cook for about 5 minutes.

15. 15

    Remove the cover and stir-fry the brinjal pieces till they brown at the edges.

16. 16

    Add turmeric and mix well.

17. 17

    Turn off the heat.

18. 18

    Immediately add the coriander-green chilli-ginger paste and mix well with a gentle hand.

19. 19

    Serve Vankaya Kothimeera Kharam hot with steamed rice.