Vonkaya Kothimira Karam Koora (Egg Plant cooked in a Cilantro Ginger and Green Chilly Gravy) - Andhra Delicacy

One of the most iconic vegetarian dishes from the erstwhile Andhra cuisine if one amongst the varieties of vonkaya (eggplant) karam dishes called Vonkaya Kothimir Karam which literally translates to Eggplant Cooked in a Cilantro and Green Chilly gravy. There is more to it when it comes to the taste than what is in the name. The blend from the thick cilantro based paste makes the perfect gravy to smear the eggplants infusing it with an aromatic and overwhelming herby goodness you cannot stop tasting

Vonkayya Kothimira Karam Koora (Egg Plant in a Cilantro Ginger and Green Chilly Gravy)

Ingredients

• 2 Long Egg Plants (500 to 700 Grams), Use Green or Purple Chinese Egg Plant 
• 1 Tsp Cumin Seeds/Jeera 
• 1 Tsp Mustard Seeds/ Rai 
• 1/2 Tsp Urad Dal (optional)
• 1 Strand Curry leaves/Kadi Patta 
• 2 Cups Cilantro 
• 2 Inch Cube Ginger 
• 5-6 Green Chilly's 
• 2 Tbsp Coconut Oil (or you can use any regular oil) 
• 1/4 Tsp Turmeric 
• Salt to taste (preferably sea salt)
• 1/4 Tsp Asafoetida Powder/ Hing powder 

Procedure 

• Wash and cut the Egg Plant into 2 inch long strips 
• Soak them in salt water to prevent them from turning dark 

Wash and Cut the Egg Plant into 2 Inch Sized Sticks

• Chop and wash Cilantro
• Chop Green Chillies and ginger 
• Blend Cilantro, Cumin Seeds, Ginger and Green Chillies into a smooth paste 
• Add salt to this paste and set aside 

Chop and Wash Cilantro 

• Now add 2 Tbsp Coconut oil and heat in a non-stick pan 
• Add some cumin, mustard seeds and urad dal (optional) and let them crackle 
• Add hing and let the oil get infused with the flavor 
• Add chopped curry leaves, let them fry well 
• Add the chopped Egg Plant (make sure you drain the water well before you add them to the pan to avoid the oil spluttering) 
• Add turmeric and sautee till the Egg Plant is 70% done

Sautee Egg Plant in a Pan

Sautee Egg Plant till it is 70% Done

• Now add the Cilantro paste to the pan and simmer for 5-7 mins 
• Allow the gravy to turn from light green to a darker shade of green and thicken 
• Cook until the Egg Plant is 100% cooked

Add the Cilantro Paste and Simmer for 5-7 Mins

• Taste the gravy and adjust salt as per your taste

Sautee till Egg Plant is Fully Cooked

Serve With

• Serve hot with some Kobbari Annam (Fragrant Coconut Rice, Cooked in Coconut Milk) 

Kobbari Annam with Vonkayya Kothimira Karam Koora