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 Recipe
Prep & Cooking: 30 mts
Serves: 2-3
Cuisine: Andhra
.
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
1 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.
2 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.
3 Reduce heat and cover with lid and let the brinjals simmer for 10-12 mts. Stir inbetween.
4 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.
5 Garnish with fresh coriander leaves and serve with hot rice.
Note:
If you don’t have asafoetida on hand, add 2 crushed garlic flakes.
My entry to Lakshmi of Veggie Cuisine RCI food blogging event hosted by Latha of Magic Masala.
By sailu • May 17th, 2007 • Category: All Recipes, Andhra Recipes, Stir Fries, Vegetables, Vegetarian Recipes
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!
Hi Sailu,
I like to try this curry. Thanks for sharing.
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!!:)))
My favt is brinjal…Too good man …curry looks yummy ..
Really fantastic recipe sailu, thanks for sharing such a yummy and delicious brinjal recipe. I too love brinjals very much.
wow
i guess this is the best combination we have with brinjal
luv this recipe a lot
thx
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!
Mildly spicy without overpowering the taste of brinjal. Any brinjal lover would prefer that. Count me in!
Yum Yum. Me too like brinjal in any form. An your photograph is just too tempting to resist. I have to make some soon!
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.
never tried this one sailu. looks tasty!!
Nothing like good old vankaya vepudu! Simple yet classic
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!
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!!
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
No, Linda, its either garlic or hing..:). Try garlic, its tastes good too.
hi.. vankaya in any form is just mouth watering and regarding vankaya kottimeera kharam..no words.. if its done whole with 4 slits, it will be even good…!
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Hi Sailu,
Lovely recipe. Tried it today and its just amazing. Love the coriander and chilli combination. Thanks for the recipes.
wow ! How can anyone not like Brinjals
… Will prepare it later today 
Brinjal is my fav.. i can never get over this dish.. loved the recipe..
Hi Sailu, brinjal with that ground paste will definitely taste good, no doubt about it. Will try it - thanks for sharing the recipe.
Hi Sailu, I made this curry yesterday for dinner and had it with tomato rasam. It was very good.
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?
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
mee koora chaalaa bagundandi.
Hi sailu…
the fry was a super hit.. its raining compliments.. keep posting more recepie….
chitra
Thank you very much for this recipe. Made it a couple of times now and it tastes great!