Vankaya (eggplant/brinjal) Kottimeera karam koora
From: Sirisha, Dearborn Heights, Michigan, USA

Mouthwatering, delicious and easy to cook

• Takes 10-15 mts. to prepare and serves app. 10 -12 members
• Eggplant / brinjals (fist size-12 or large indian style- 4)
  
• cilantro - one small bunch
  
• green chillies - 12 or 14
  
• shredded coconut ( fresh or dry ) - 2 tbsp.
  
• turmeric - pinch
  
• salt to taste
  
• 3-4 tbsp. of oil

If small brinjals cut once vertically and once horizantally to make 4 sections enabling to stuff .. if large ones .. cut to 1 inch pieces and place them in water.

Meanwhile girnd cilantro, green chillies & coconut adding salt and turmeric

Heat 2 tbsp. of oil in a pan

Add the cut brinjals .. stir fry for a while ( while using the fist size ones you may like to stuff the mixture and cook )

Now add the ground mixture, cover and cook until soft

Sprinkle a little bit of water to cook softly

Remove the lid and add 1 tbsp. of oil

Serve hot with rice