Vankaya kottimeera kharam

Serves: 2

Ingredients:

4 count - brinjals

oil

To Grind:

1 medium size - Onion

15 to 18 strings - Fresh Coriander

3 - Green Chillies

1teaspoon - Dhaniya Powder

1teaspoon - Cumin Powder

2 pinches - Sugar

1/2 teaspoon - Ginger garlic paste

salt to taste

For Tadka/Poopu:

4 to 5 - Curry leaves

1/2 teaspoon - Jeera

Procedure:

1.Cut off the stems of brinjals and cut brinjals length wise.

2.Grind all the ingredients under 'to grind' section into a smooth paste (salt and green chillies can be adjusted to your taste.)

3.Heat oil in a pan, add the cut brinjals and fry them. Add a little salt. (for brinjals to cook faster)

4.Stir in regularly and take them in a bowl when they are 90% done.

5.Add little oil (you can use the same pan)

6.Add jeera and curry leaves.

7.When they splutter ,add the ground mixture.

8.Fry for sometime. (if its sticking to the pan add very little water) and add fried brinjals.

9.Cover the pan with a lid and simmer for 10 to 12 mins.

10.Switch off the heat once the oil starts to separate.

11.Serve hot.

This bhaji goes well with both rice and chapaties.

Thanks to my Friend Ramya Bandaru for sharing this recipe.