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Kothimeera Kaaram Petti Vankaya Koora-brinjal with coriander

Get certain amount of brinjals [the long thin ones, or the short
small ones found in the Indian stores are recommended-though the
Bhima Brinjal aka Eggplant found in groc. is also fine].

Cut the Brinjal is to long thin pieces [to get an idea for the
size: for the long thin Indian ones, I slice them vertically into
four quadrants, and horizontally into 2-3 cylinders.]

Keep the brinjal aside.

Get certain amount of coriander [for one small bhima brinjal, I
use about 1 coriander bunch] and 1-2 green chillies. Put them in
blender, add some water and blend it into watery pase.

Now, in a large pan, heat 2-3 tb. spoons of Vitamin E (Oil), and
add black grams [urad daal/minapa pappu] mustard seeds, dry red
chillies (in that order) and fry them.

When they are being fried, add the brinjal pieces to the seasoning,
and cook for 6-7 minutes in medium heat (while stirring the brinjal

First, Add salt along with the coriander/chilly paste Next, add
the coriander/chilly watery paste to the brinjals. Cover the pan
partially and cook in medium/low heat.

Second, cook until the brinjal soakes up the coriander paste, but
doesn't become too soft and crumbly

At the end, add some tamarind water (you may also add flour if the
curry is too watery for your taste).

The curry is now ready.

Vankaya Kaaram Petti Koora

Make the curry in the same way as above (step 1-3, 5, 6, 8 are
same) but instead of coriander/green chilly paste, put the "Kaaram"
made as follows:

In a small pan, roast (with very little oil), 3-4 tb spoons of
split chana daal (bengal grams), 2-3 tb. spoons of urad daal (black
grams), 2 tb. sp. of whole Dhaniya (coriander) seeds, 1 tea spoon
mustard seeds, 2-3 small dry red chillies, and (optionally) 0.5
tb. spoon of white sesame seeds.

Dry grind the roasted mixture into powder (it is actually better
to stop grinding when you have small pieces of chana daal).

Add this powder to the brinjal in step 7. above.

[NOTE: You can substitute donda kaaya (tindolla) or beera kaaya
for brinjal in the second curry.]


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