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Venkaya Kothmira Kura
- Duration: 20 minutes
- Serves: 4 people
Spice Level: Medium
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.
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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)
- 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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