Cilantro is like the ingredient in my kitchen. I really cannot imagine my kitchen without it. That said I always added a handful of Cilantro leaves in all my curries including 'Vankaya'(eggplant/brinjal).
But my co-sister's family is from Godavari District and I heard of this recipe at her home. This recipe was talked about for quite a while until I decided to give it a try and to my amazement I could not believe the flavor and taste that a big bunch of Cilantro and Green Chilli paste added to this otherwise normal curry.
Not to mention the total Calories! Check it out yourself...
Total amount of Calories (approximately) - 300 Total servings - 4 Ease of prepartion - Very easy Nutrition Value - Medium
1. 1 medium Chinese egg plant(rounded one) or 2 lengthy Indian store brinjals (my preference). Wash and chop into chunks.
2. 2 cups of chopped Cilantro
3. 4 to 5 green chillies or as per taste 4. 1 spoon peanuts (optional) 5. stalk of curry leaves 6. 1/2 spoon urad dal 7. 1/2 spoon channa dal 8. 1/2 spoon mustard seeds 9. 1 red chilli broken into pieces 10. Salt per taste
Step 1: Add 1 spoon of sesame oil to iron a skillet or bhandi
Step 2: Add peanuts, urad dal, channa dal, mustard seeds, red chilli and curry leaves. Let them fry.
Step 3: Add chopped brinjal.
Step 4: Salt and stir. Don't put a lid. Let them fry a bit on medium flame.
Step 5: Blend coarsely Cilantro and green chillies. Set aside.
Step 6: When brinjal feels cooked add the Cilantro and Chilli mixture.
Step 7: Fold in gently and let them cook for another 5 mins before turning it off.
Serve 'Vankaya Kothimera Kharam' with piping hot rice and ghee.
I like to learn from everyday experiences and draw inspiration from many things around. I am quite health conscious and try to cook as healthy as possible by not stripping them off taste, ofcourse there are few days when I indulge myself and my family. Born and brought up in a vegetarian family, I cherish all my recipes and would love to pass them through this wonderful gift of blogging. Also my book and palette are wide open for new recipes and so I keep trying.