Sunday, October 3, 2010

Kothimeera Mirchi Vankaya (Cilantro Eggplant)

This is another recipe which is very easy to prepare and absolutely amazing in taste. The credits for this wonderful recipe goto my aunt, Indu :). Kothimeera mirchi vankaya or cilantro eggplant is a 6 ingredient dish that goes well with rice and roti as well.
Brinjal/Eggplants(Preferably Indian eggplant) - 4, medium sized, chopped length wise
Potato - 2, medium sized, diced
Oil - 2 tbsp
Salt - As per taste

Grind to Paste:
Cilantro/Coriander Leaves - a small bunch
Green chillies - 3(Adjust according to spice levels)

Method of Preparation:
1. In a non stick vessel, heat oil and add the diced potatoes. Fry on high heat for 3-4 minutes and add the chopped eggplant/brinjal.
2. Cook covered till the potato and eggplant are 3/4 th cooked. Cook covered, stirring in between.
3. Add the ground cilantro/coriander leaves and green chillies paste and salt. Mix well. Cover the lid and cook on low medium heat till the vegetables are completely cooked through.(Add a little water if required)
4. Serve the kothimeera mirchi vankaya or the cilantro eggplant with hot rice or rotis.

Sending this recipe to 'Anyone can cook - 2' being hosted by Ayeesha and
Hey What's For DinnerMyMeatlessMondays


  1. Droolworthy and fabulous looking curry..

  2. This looks like an interesting recipe, one that is new to me. Thanks for linking it to My Meatless Mondays.

  3. Looks so delicious, thanks to your aunt too. Thank you so much for linking this yummy dish with Any One Can Cook :-)



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