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Tender baby eggplants stuffed with a vibrant, spicy cilantro and green chili paste, then pan-fried until golden. A classic Andhra dish bursting with fresh, herby flavor, perfect with rice and dal.
For 4 servings
Prepare the Brinjals
Create the Cilantro Spice Paste (Karam)
Stuff the Brinjals
Tender baby eggplants stuffed with a vibrant, spicy cilantro and green chili paste, then pan-fried until golden. A classic Andhra dish bursting with fresh, herby flavor, perfect with rice and dal.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 183.85 calories per serving with 2.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper and Cook the Brinjals
Finish and Serve
For a richer flavor and texture, add 2 tablespoons of roasted peanuts or sesame seeds to the grinder along with the coriander leaves.
Incorporate 3 tablespoons of freshly grated coconut into the spice paste for a slightly sweeter, coastal Andhra flavor profile.
For extra heat, add 1/2 teaspoon of red chili powder to the stuffing paste along with the green chilies.
Brinjals contain anthocyanins, a type of antioxidant that gives them their purple color and helps protect the body against cellular damage. Coriander leaves are also packed with antioxidants.
The presence of garlic, ginger, and turmeric provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Brinjal is high in dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Spices like cumin seeds, ginger, and asafoetida are well-known in traditional medicine for their digestive properties, helping to prevent bloating and indigestion.
One serving of Vankaya Kothimeera Karam contains approximately 180-200 calories, primarily from the oil and brinjals. The exact count can vary based on the amount of oil used.
Yes, it is a relatively healthy dish. Brinjals are a good source of fiber and antioxidants. The use of fresh herbs like coriander and spices like garlic, ginger, and turmeric adds numerous health benefits, including anti-inflammatory and digestive properties.
Absolutely. The heat comes from the green chilies. You can reduce the number of chilies or use a milder variety to suit your taste.
Small, purple, round or oval-shaped baby brinjals (eggplants) are ideal. They should be fresh, firm, and have a glossy skin with minimal seeds.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
Yes, you can make the cilantro paste a day in advance and store it in an airtight container in the refrigerator. This can save you some prep time.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
