Vankaya Kottimeera Karam-Eggplant with Coriander Leaves

This one is a very ancient recipe you can only find in the most traditional kitchens of Andhra. Most traditional Andhra curries are characterized by a spice powder or a ground paste of spices added to the vegetable to amplify its taste. These powders add an element of texture,flavor, color or taste to the dishes they are added to.
I got this recipe from my grandmom and is a composition of sautéed eggplant coated with a ground paste of ginger,coconut and Cilantro.
Preparation time 30 minutes
Serves 4
Serving Size 1/4 portion
Calories Per Serving Approximately 80 per serving
Difficulty Easy

4 Cups Eggplant, chopped lengthwise.
1/2 cup Onion chopped
1 cup cilantro
6 green chilies
1/2 inch ginger
1 tablespoon grated coconut
1 teaspoon chana dal
1 teaspoon urad dal
1/2 teaspoon mustard
1/2 teaspoon cumin seeds
1 stem of curry leaves
1/4 teaspoon turmeric
2 teaspoons oil

1.Grind the Coriander leaves into a paste and keep aside.

2.Grind the ginger and green chilies and keep aside.
3.Heat the oil in a pan, add the chana dal, urad dal and roast until they turn light brown.Add the mustard, cumin,turmeric and curry leaves and let splutter.
4.Add the onion and saute for 2-3 minutes.
5.Add the eggplant and salt, cover with lid and cook on medium heat until the eggplants are half cooked.
6.Add the green chili ginger paste and stir for 2-3 minutes.
7.Add the cilantro paste, cover and cook until eggplants are totally cooked
8.Add coconut, stir for 2-3 minutes and turn off the stove.

Can be served with rice or roti.

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