Telangana Vankaya Kothimeera Kura Brinjal Coriander

Method

1. 1

   Make the coriander-garlic paste: Blend 1.5 cups of the fresh coriander (stems included) with crushed garlic and green chilli. Add 2 tbsp water. Blend to a smooth, bright green paste.

2. 2

   Heat oil: Heat 3 tbsp oil in a wide pan. Add mustard seeds — pop. Add curry leaves.

3. 3

   Add the brinjal: Add the quartered brinjal pieces. Sauté on medium-high heat for 4 to 5 minutes, turning, until the cut surfaces are golden.

4. 4

   Add turmeric and chilli powder: Turn low. Add turmeric and red chilli powder. Stir 30 seconds.

5. 5

   Add the coriander-garlic paste: Add the ground coriander-garlic paste to the pan with the brinjal. Stir to coat every piece.

6. 6

   Cook covered: Add salt. Cover and cook on medium-low heat for 8 to 10 minutes until the brinjal is completely tender and the coriander paste is cooked through and fragrant.

7. 7

   Uncover and dry slightly: Remove the lid. Cook 2 more minutes to evaporate any excess moisture. The preparation should be semi-dry.

8. 8

   Add the remaining fresh coriander: Add the remaining fresh coriander leaves — uncooked — at this point. Toss through the hot preparation. The raw coriander adds a fresh, contrasting note to the cooked-coriander base.

9. 9

   Add lemon juice: Squeeze half a lemon over the finished preparation. Stir.

10. 10

    Serve: Serve with sorghum roti or rice.

11. 11

    Note: Vankaya Kothimeera Kura (vankaya = brinjal, kothimeera = coriander, kura = vegetable preparation in Telugu) is a preparation where coriander plays both the role of paste (cooked through) and fresh garnish (added raw at the end) — a dual-use technique that is specifically Telangana. The quantity of fresh coriander used is substantially more than a garnish — it is the primary flavouring agent. This preparation is made throughout the year in Telangana households as an everyday accompaniment to jowar roti.