VANKAYA KOTHIMEERA KARAM KURA (EGGPLANT IN CORIANDER GRAVY

A perfect Andhra special dish with nice coriander aroma.

INGREDIENTS:----
Brinjals (eggplant) ---- 1/2 kg (500gms)
Oil --- 2 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds --- 1 tea sp
Urad dal --- 1 tea sp
Curry leaves --- 6 no.

Salt to taste

Turmeric powder ---- 1/2 tea sp

FOR PASTE:--
Coriander leaves --- 1/2 cup chopped (add 5-6 young stems also kothimeera kadalu)
Green chilies --- 10 (according to your taste)
Cumin seeds --- 1 tea sp
Add little water and make a paste with these 3 ingredients and leave a side.
Tamarind --- 1 inch pieces 3 soak in hot water. And extract a thick juice
Now wash and cut the drinjals in to bite size pieces.

Heat oil in a heavy bottom pan add mustard seeds and let them popup then add urad dal, cumin seeds and curry leaves and fry till light brown then add brinjal pieces, salt to taste, turmeric powder cover and cook till brinjal half cooked.
Now add 3 tab sp of thick tamarind extract and cook for 10 min
Now add ground coriander paste mix well and cook for 5 more min.
Remove from the heat before all the juices are absorbed.
Garnish with chopped coriander leaves.
Serve with rice or roti

This is my entry for JFI - JHIVA FOR CILANTRO AT Cilantro and the event started by Indira of Mahanandi