Thursday, September 16, 2010
VANKAYA KOTHHIMEERA KARAM KURA
Vankayalu /brinjals can be cooked in many varieties ,one such variety is this kothimeera karam .Especially this can be done on auspicious days when onion n garlic are prohibited on festive days.
Vankayalu / brinjals -10 to 12 nos
Cut into 4 slits with the end intact,
as we do for stuffed brinjal curry.
Corriander leaves/ kothimeera- 1 cup full
Green chillies -10 nos
(adjust as per the hot n spice,n add more if u need)
Wash kothhimeera leaves ,green chillies well and grind it in to a paste with salt.Now stuff the curry paste in the vankayalu.
Now place a pan on the stove and add 3 to 4 tbsps oil,and after it is heated ,add stuffed vankayalu and cook in low to medium flame.Cover the pan with a lid,it will be cooked with oil n water vapour.If needed add just a halfcup of water to it and cook.Serve hot with steamed white rice with a dallop of ghee ,after it is soft and tender.