Ingredients:
10 -15 small Brinjals/ baby egg plants
1 Cilantro(coriander leaves) bunch (If the bunch is small then use 2)5-6 green chillies as per the spice
small piece of Ginger
Salt for tastesmall piece of Ginger
3 tbsp oil
Kothimiri Karam preparation:
Grind the coriander,green chillies,ginger along with salt coarsely. Cut the brinjals/indian egg plant into lengthwise (like a split) for filling.Fill the brinjals with kothimiri karam (aproximately 1 tsp paste for each brinjal) and keep it aside.
Heat the oil in a frying pan/vessel . Once the oil is hot add the stuffed brinjals and cook it on a medium heat. After 5-6 mts remove the lid and turn the brinjals so that they cook evenly. Continue like this till all the brinjals cooked evenly. Turn off the heat and season with coriander leaves.
Spicy and very tasty Vankaya Kothimiri Karam is ready to serve with rice/roti.
Looks delicious and definitely tastes wonderful!!
ReplyDeleteDid you seriously use all those chillies? :o) if you have I can imagine how the dish would have been....looks yummy!!!
ReplyDeleteYummy!We make smth v.similar. The stuffing has dry powder/paste of dhania, channa dhal, some onions and chillis. I'm gonna try ur version soon..
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