Wednesday, August 19, 2009

Vankaya Kottimeera Karam/Eggplant with Coriander Leaves

It's the one of the best combinations mostly cooked in the extreme Andhra Kitchens.....Even this combination has a movie song about it's taste.......

Ingredients: 1lb.vankayalu/eggplants(cubed

paste: grind 1/2 cup kottimeera/cilantro , 4green chillies,(adjust as per spice levels), 1/2"ginger root, 3tsp.shredded coconut with little water to a fine paste and keep it aside.

Seasoning: 1tsp.chana dal, 1tsp.urad dal, 1/2tsp.mustard and cumin each, 2 springs of curry leaves.

Heat 2tsp. oil in a pan, once it it hot, add the seasoning ingredients, once they start to splutter, add curry leaves, eggplant pieces, salt and cover with lid and cook on medium heat for about 10min. or until the eggplants are half done. Now add the cilantro paste, again cover and cook until eggplants are totally cooked and the raw smell of the greens is gone. Serve it with steamed rice.

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