Brinjal (eggplant) coriander leaves Poriyal – Vankaya Kothimira Kothimeera Karam

I am big fan of coriander leaves. I love the flavour of it. However my husband is not big fan of it yes things that has coriander leaves / Cilantro as main ingredients. So after marriage I seldom do it. But after kids things changed again. Kids love it too. So he has no choice but to have it when I make it. 

Ingredients:
Brinjals (Eggplant / Vankaya) – 1/4 kg (250 g)
Oil –  3 teaspoons
Cumin seeds – 2 teaspoons
salt to taste
Grind to Paste:
Coriander leaves – 1 cup
Green chillies – 3-4 (adjust to your spice)
Ginger – 1 Inch
Coconut – 2 to 3 tablespoon
Pepper Seeds – 1/4 teaspoon
Roasted Gram dhal – 3/4 teaspoon
Curry leaves – 10

Oil for frying – 1 teaspoon


Method:


Cut the brinjal / Eggplant and keep it in water till you need it. My kids like it smaller pieces if you prefer you can cut in to 1 inch thin longer pieces

Heat the kada and add 1 teaspoon of oil. Add all the ingredients under Grind to Paste and fry for 3 mins. Add coriander leaves and fry for another min. Switch it off and let it cool down. Transfer to Blender / Mixie or food processor and grind to slightly coarse paste with salt. Keep it aside

Heat the kada and add 3 teaspoon of oil. Add Brinjals and fry for 3-4 min. Add grinded paste and fry for another 5-7 mins.

Switch it off and serve hot. This can be served as side dish or mix with white rice to make Brinjal rice.


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