Vankaya Kothimeera karam/Aubergine coriander stir fry

As a child I never liked Brinjal / Aubergine, in fact I ate very few vegetables as I dint like anything slimy or gooey. My brother would love the brinjal curry and dad used to say that it is the king of vegetables.

Thinking of it I was a very difficult child....specially when it come to eating, I would pick out all the mustard seeds from Rasam rice...pick up onion from upma....in fact bullied my family members to do it for me. I hope my daughter does not grow up to be a bully like me. I am sure my folks will enjoy if she becomes one ;).

Well...coming back to the recipe....When it was my turn to cook, I wanted my family (post marriage) to taste this brinjal curry which everyone liked when my mom used to make. So I tried it one day & could not resist to taste it as it was made my me. I fell in love with this curry ever since. It’s a very simple yet flavorful recipe.

Lesson learnt.....never refuse anything without  tasting it :)

I don’t eat any other curry made out of brinjal but this one is my favorite.

 

Source : Mom

Ingredients

Brinjal /Aubergine           - 6 medium size, I choose the long ones, you can use any variant

Coriander                         - 1 cup washed  

Green chilies                   - 2 to 3 you can increase or decrease based on your spice level

Salt                                  - As per taste

ingredients for tempering

Oil                                   - 1 tablespoon    

Mustard seeds               - 1 teaspoon

Turmeric pwdr                - ¼ teaspoon

Hing                                - Just a pinch

Curry leaves                    - 1 spring

Procedure

• Wash & cut the coriander leaves into small pieces
• Cut Brinjal into half inch think 3 inch long pieces, make sure you put them in salt & turmeric water (just add a pinch of salt & turmeric to the water). This will  prevent brinjal from discoloring & turning sour
• Blend coriander leaves & chillies to a coarse paste in a mixer, I prefer to use coriander stems also as they add a lot of flavor
• Heat oil in a cooking pan, add mustard seeds let it splutter, then add turmeric powder & hing, finally add washed curry leaves    
• Add cut brinjal, fry them with the lid on for 3 to 4 mts, fry with the lid open for 3 to 4 mts more , make sure the pieces are soft.
• Add coriander leaves & chili paste, add salt and fry it till the raw smell goes, may take 5 to 7 mts
• Serve it with cooked rice.