Vankaya Kothimira Vepudu – Brinjal-Fresh Coriander Stir Fry


Lakshmi of Veggie Cuisine started a monthly food blog event, Regional Cuisines of India (RCI) where each month one regional cuisine is showcased. This month RCI is showcasing Andhra Cuisine, which is being hosted by the lovely Latha of Masala Magic. It is in events like this, one can find some traditional hard-to-find culinary gems from the myriad cuisines of India and its a feast to see the round-up at the end of each month.

For this event, I intend to blog a few simple Andhra recipes. I am a brinjal lover. Alright, all you brinjal haters, let me tell you, when cooked right brinjal is the best tasting vegetable around and you would regret having missed out on relishing this vegetable. Believe me and try brinjals, its worth it, once in a while, atleast.:)

Today’s brinjal stir fry dish needs very few basic, freshest of ingredients, brinjals, coriander leaves, ginger and green chilli and a touch of asafoetida. Though it lacks the looks, its very satisfying on the palate. With warmth written all over, subtly spiced and a touch of sweet flavor elevates what might otherwise be just a plain simple stir fry. Makes a great side with rice and a dal dish and remember, the key is to serve this modest appearing dish hot off the stove when the brinjals are still warm and to chose the tender brinjals, ensuring its not a bitter variety.

Vankaya Kothimira Vepudu – Brinjal-Fresh Coriander Stir Fry

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  brinjals

 Ingredients

  •   1/4 kg purple brinjals, slice them thin lengthwise
  •   big pinch turmeric pwd
  •   1 tbsp oil
  •   salt to taste
  • For seasoning/poppu/tadka:

  •   1/2 tsp mustard seeds
  •   3/4 tsp cumin seeds
  •   big pinch asafoetida
  •   12-15 curry leaves
  • Make a coarse paste:

  •   1 small bunch coriander leaves (half a cup)
  •   3-4 green chillis (adjust)
  •   1" ginger

Method for making Vankaya Kothimira Vepudu – Brinjal-Fresh Coriander Stir Fry

Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Next add cumin seeds, curry leaves and asafoetida and toss about for 8-10 seconds.
Add the brinjal slices and combine well with seasoning. Add salt and turmeric pwd and cook for 3-4 mts on high heat stirring continuously.
Reduce heat and cover with lid and let the brinjals simmer for 10-12 mts. Stir inbetween.
Once the brinjals are almost cooked, add the ground paste and adjust the salt. Combine well and cook uncovered on low heat for another 10-12 mts.
Garnish with fresh coriander leaves and serve with hot rice

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34 thoughts on “Vankaya Kothimira Vepudu – Brinjal-Fresh Coriander Stir Fry

  1. brinjal ??? more the merrier..i can never get tired of any brinjal dish..i have got white brinjal yesterday from indian stores. thinking what to cook!

  2. I love love love Brinjals. I have planted green, white, purple eggplants this spring and they are growing very well.
    I was waiting for your Andhra goodies Sailu, thanks for this and looking forward to more!!:)))

  3. This is my mom’s favourite vegetable. She can eat it every day and she particularly likes it cut length-ways just as you have in this dish. The ingredients for this particular dish are very simple which I like. Hence I can imagine how it allows the flavour of the vegetable itself to come through.

    I’m bookmarking this one to make for my mom the next time she visits. Thanks!

  4. Hi Shailu, this brinjal dish looks great. I also prepare this but try adding tomatoes that gives a twist to it. Loved the dosa and the salad, just love the various colours going on in it. i just love salads.

  5. Hi Sailu, vankaya and kotthimeera is a great combination, isnt it? your photos look so beautiful too. nenu ee combination modati saari ma pinni deggera nerchukunnanu..vankaya kothimeera kharam kooda ma pinni nerpinchindi naaku. just love this combo!

  6. This is exactly the recipe my grandmother uses (she lives in Bheemli :-)) – I’ve made it before and its one of my all-time favorites. With Tomato Pappu and vankaya vepudu, I am in pure comfort food heaven!!

  7. Hi Sailu, I love brinjal any way you slice, dice, or otherwise fix it. This one is a must-try for me. Tell me though — one should not use garlic and hing together in this dish? I am also a garlic lover ๐Ÿ™‚

    No, Linda, its either garlic or hing..:). Try garlic, its tastes good too.

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  9. Hi Sailu,

    Lovely recipe. Tried it today and its just amazing. Love the coriander and chilli combination. Thanks for the recipes.

  10. Hi Sailu, brinjal with that ground paste will definitely taste good, no doubt about it. Will try it – thanks for sharing the recipe.

  11. Hi Sailu, I have been trying your recipes for sometime now. I tried this yesterday and it didn’t turn out as your pic. It was more greenish and also tasted a bit bitter otherwise it was just ok. Any idea why?

  12. hello Sailu, how r u?
    recipe looks gr8. i am trying ur recipes for more than a year. they r awesome. u reminded me of my grandmas cooking. vallu padhati tho vanta chaidam. naku chala nachutundi.
    thanks for sharing this recipe ๐Ÿ™‚

  13. Maa laanti bachelors ki mee site chaala upayogapadutondi sailu garu..

    Thanks for your excellent dish of egg plant…

  14. Hi,
    I was looking for a Brinjal Curry which would be served in all Andhra Mess(deep fried brinjals in oil)and later mixed wiht masala.I would like to know what is the name of that and also recipe for that.I am a die hard fan of that ..

  15. Hi Sailu,

    Your recipes are awesome and they always turn out well. I tried the coriander brinjal but today,they turned a bit pasty. Where could I have gone gone? The taste is very good.

    need your expert advice please.

    Thanks n regards

    Jaya

    1. In Telugu, a pasty dish is called mudda kura and this particular recipe sometimes does tend to become mushy. Sometimes the type of brinjals used also lend to that mushy texture. Nothing to be alarmed. Reduce the cooking time the next time you prepare it.

  16. Hi Sailu,

    For any vegetable I have with me, I check your site first for recipes, while my husband is a fan of Vahchef. I was searching for brinjal recipes and found this recipe of yours and another recipe from Vahchef- vahrehvah.com/brinjal-fry-indian-recipe

    I believe the photo on this page has been copied. Check the Vahchef link above. Just wanted you to be aware.
    I hope I’m wrong. I can’t believe that a well-known chef would plagiarise as well. Although I like Vahchef’s recipes usually, I’ve lost a little faith in his recipes today.

    1. Thanks for bringing it to my notice. Yes, the image in question has been copied. I guess, he has a person/team which works on his website and they have resorted to copying. Very unfortunate. If you like his recipes, do use them. ๐Ÿ™‚

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