Vankai Kothimeera kharam / Corriander stuffed Brinjal (No Onion / Garlic)

Brinjal is always the King of Vegetables , specially for Indian cuisine. Kothimeera or Coriander when used in any dish will enrich the flavors. The coriander is here spiced up with green chillies and tamarind to give the brinjals a unique fresh taste.

Ingredients :

- Brinjals / Eggplants - 5-6

- Coriander - 1 full bunch

- Green chillies - 5-6

- Jeera - 1 tsp

- Oil - 1 - 2 tbspa

- Salt - as per taste

- Turmeric - 1 tsp

- Tamarind - a small lemon sized ball

- Ginger - 1/2 inch

- Water - 2 cups

Recipe :

1. In a bowl of water add salt, turmeric and mix. Keep this ready before you cut the brinjals.

*Soaking the brinjals in this removes the acridity, if it has any.

2. Now first cut the crown of the brinjals. Then make a single slit vertical on the top and a horizontal slit on the bottom .

3. Drop the cut brinjals into the water and let it soak for 5-10 minutes.

4. In a blender, add the cleaned coriander, ginger, green chillies, tamarind, turmeric and salt. Make a coarse paste in pulse mode.

5. Drain water from the brinjals. Carefully without breaking the brinjals stuff the coriander spice into the preciously made slits.

6. In a pan heat oil and add Jeera. When jeera splutters, slowly add the stuffed brinjals and if there is any left over coriander spice you can add on top and close the lid. Cook for 5 mins on medium flame

7. Don't use a spatula, instead use a spoon and toast the brinjals covering all sides. Cook on medium or low flame so that it doesn't get burnt off. The brinjals have to turn soft.

Adjust spices.

These taste great with rice and ghee.

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