Vankaya Kothimeera Vepudu/Brinjal With Coriander Leaves

Ingredients:
Brinjal - 9
Salt (as required)
Oil - 2 tbsp.
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Whole black gram (dehusked) - 1 tsp.
Curry leaves - 10
Turmeric powder - a big pinch

For paste:
Coriander leaves with tender stalks - 1 cup (firmly packed)
Cumin seeds - 1 tsp.
Garlic - 6 cloves
Ginger - a small piece
Green chillies - 3

Method:
Wash the coriander leaves and keep aside.
Slice the brinjals and drop them in a bowl of water.
Heat oil and add mustard, cumin seeds and black gram. Allow the seeds to 'crackle' and add the brinjals without any water.
Sauté for 3 minutes. Now add the turmeric powder, salt, curry leaves and start to sauté in low flame.
Meanwhile grind the given ingredients into a paste.
When the brinjals are 70% cooked, add the paste and mix well.
Now start sautéing till the brinjals are cooked well and dry along with the coriander paste. The raw smell of the paste should disappear while sautéing continuously.

We enjoyed the side dish with tomato pappu and curd rice.

Note: Sauté the brinjals periodically to avoid burning.

Posted in: Andhra, Brinjal