Vankaya Kothimiri karam-Eggplant with cilantro,ginger and green chillies

January 25, 2017

Eggplant is a beloved vegetable in our family. There are so many different preparations that are absolutely delicious. We get Indian baby eggplants only once a week at the Indian store. Most of the time they are fresh, and every once in a while they are fresh and small and perfect for making stuffed eggplant curry. My husband and I get competitive as to who makes a better stuffed eggplant curry whenever these tiny eggplants are available.

 

The freshest eggplants will have a green stem, shiny skin and no dents or brown spots. The ones in the picture below are perfect for stuffed eggplant. This time the eggplants were fresh but not the best for stuffing, they were slightly big, so they would take a lot longer to cook if stuffed. So I diced them and made this dish. You could also stuff them with the same ingredients and it would taste delicious. This particular preparation of eggplant is popular in Andhra. It has simple clean flavors. The spice mix consists of cilantro, ginger, green chillies and cumin ground to a coarse paste. Eggplants are diced and are sautéed in oil, once they are half cooked, the cilantro mixture is added and cooked. Eggplants are like sponges and absorb any flavor added to them. They soak up the fresh cilantro flavor and taste amazing.

 

Ingredients:

Indian baby eggplants ~ 16

Cilantro - 2 cups (2 large bunches without stems)

Ginger- 1 inch chunk

Green chillies (Thai chillies) 5 ( add according to taste, the dish should only be as spicy as you can handle)

Cumin - 1 tsp.

Asafetida (Hing) - 2 pinches

Salt to taste

Turmeric - 1/4 tsp

 

Method:

  1. Wash eggplant and dice them in a medium dice making roughly 6-8 pieces out of each one.

  2. Soak them in salted water till you are ready for them (this prevents oxidation)

  3. Roughly chop cilantro, green chillies and ginger. Do not discard the stems of cilantro, they taste great in rasam when they are finely chopped and added.

  4. Take cumin, cilantro, green chillies and ginger in a grinder and make a coarse paste. Add a few drops of water if needed.

  5. Take a pan and add 3 tablespoons of oil and add hing. Eggplant tends to take up more oil than other veggies.

  6. Add salt immediately, this prevents them from getting dark. Mix well and add turmeric.

  7. Once the eggplant is half cooked, add the cilantro mixture.

  8. Cover and cook for a few minutes.

  9. When the eggplant is soft and can be easily mashed with the spatula, it is done.

Enjoy with rice!

 

 

Wash eggplant and dice them in a medium dice making roughly 6-8 pieces out of each one.

Soak them in salted water till you are ready for them (this prevents oxidation)

 

 

Roughly chop cilantro, green chillies and ginger. Do not discard the stems of cilantro, they taste great in rasam when they are finely chopped and added.

Take cumin, cilantro, green chillies and ginger in a grinder and make a coarse paste. Add a few drops of water if needed.

 

Take a pan and add 3 tablespoons of oil and add hing. Eggplant tends to take up more oil than other veggies.

 

Add salt immediately, this prevents them from getting dark. Mix well to coat everything in the oil and salt. Add turmeric and mix and continue cooking.

 

Once the eggplant is half cooked, add the cilantro mixture.

 

Cover and cook for a few minutes.

 

When the eggplant is soft and can be easily mashed with the spatula, it is done.

 

Enjoy with rice!

 

 

 

 

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Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

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