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Venkaya Kothmira Kura

  • Duration: 20 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

To prevent the brinjals from turning brown after cutting them, place them in salted cool water. The salt helps remove bitterness that some brinjals may have.

Trivia Tadka

Brinjal or eggplant is a much-loved vegetable in Andhra and Telangana, and these cuisines probably have the most varieties of recipes using this vegetable.


  • Long green or purple brinjal (baingan), thickly sliced in 1-inch pieces (2 cups)
  • Coriander leaves (hara dhania) (2 cups)
  • Green chillies (hari mirch) (2 tsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt (to taste)

For Tadka

  • Mustard seeds (sarson) (1 tsp)
  • Curry leaves (kadipatta) (8-10 leaves)
  • Oil (2-3 tbsp)


  • In a blender, add coriander leaves and green chillies and grind to a fine paste using very little water.
  • Heat oil in a pan, add mustard seeds and curry leaves.
  • Add the chopped brinjal, MTR Haldi/Turmeric Powder and salt, and cook covered on a low flame, until the brinjal softens.
  • Add the coriander paste and gently mix it in with the brinjal. Sprinkle water to help incorporate the paste.
  • Cover and cook until the brinjal pieces are lightly browned and the coriander is aromatic.
  • Venkaya kothmira kura tastes best with white rice and a big dollop of ghee.

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