Vankaya Kothimir Karam -- Stuffed Brinjal with Coriander and Green Chilli Paste

Vankaya kothimir karam is another variety in stuffed brinjal. This is the right season to get fresh and aromatic coriander leaves. Normally we add coriander leaves and green chillies mixture in cut brinjals but in this variety we have to stuff it. So to make this curry we must choose very tender brinjals. I used white brinjals but we can use other dark colored ones also. They only cook fast so the masala won't burn. This curry takes oil a little bit more.
Preparation Time: 10 mins
Cooking Time: 15 mins
Recipe Category: Curry, Side dish
Recipe Cuisine: Andhra
Serves: 6 people

Ingredients:

• Brinjals- 250 grms (15 to 20 number)
• Coriander - 3 cups
• Green Chillies - 10 to 15
• Ginger - 4" inches length
• Salt -t to taste
• Oil - 3 to 5 tbsp

Procedure:

1. Wash brinjals thoroughly. Slit them into four parts as in stuffed onion brinjal or in baghara baingan. Do not remove their stalks. 
2. Grind coriander leaves, green chillies and ginger together to make a fine paste. Add salt to this paste. We can add more or less green chillies according to our taste. 
3. Heat oil in a wide and thick bottomed pan. Stuff the brinjals with the above grounded chilli coriander paste. 
4. Drop them in the oil. Sprinkle little salt on top of the brinjals to avoid burning of their skin. 
5. Cover them with a tight and completely covered lid. Cook for 5 to 10 minutes. Flip them with a spatula to cook the other side and cook for 5 to 10 minutes.
6. Once they are done remove the lid and add the leftover coriander and chillies paste. Cook for 5 more minutes. 
7. Serve vankaya kothimir karam/stuffed brinjal with coriander and green chilli paste with rice.