Ingredients
The following ingredients have 4 Servings
- Fresh Brinjals - 250 grams
- Fresh grated coconut - 2 tablespoons
- Fresh coriander leaves - 3/4 cup
- Green chillies - 4 or 5
- Ginger - 2 inches
- Garlic pods - 2 or 3
- Curry leaves - for seasoning
- Red chillies (dry - 2)
- Turmeric powder - 2 pinches
- Split Black gram (white - 1/2 teaspoon,)
- Split Bengal gram - 1/2 teaspoon
- Salt
- Mustard seeds - 1/4 teaspoon
- Cumin seeds - 1/4 teaspoon
- Oil - 1.5 tablespoon.
Instruction
- Dice the Brinjal into medium sized cubes and drop them in a bowl of salted water . This prevents the eggplants to turn into black color.
- Now grind the grated coconut, green chillies, ginger,garlic pods and coriander into a coarse paste. Keep it aside.
- Heat oil in a pan, add the mustard seeds. Once they start spluttering, add Cumin seeds, Black gram and Bengal gram one after the other.
- Saute for a minute. Now add curry leaves, ground coriander mix,red chiilies and salt. Fry until the color of the mix changes into golden brown.
- Now, add the diced brinjals and saute them well.
- Then add turmeric powder and salt to the brinjals. Toss it well.
- Cover it with a lid. Allow it to cook until the brinjals turn tender and the raw smell of the masala goes off . Sprinkle little amount of water to it (if required). Ensure to cook on a medium flame.
- Once the brinjals are well cooked, switch off the flame and serve hot.
- Serve Vankaya Kothimeera Karam along with hot steamed rice with a dollop of ghee. You can also add a dash of lemon juice to it.
