Instant pot Vankaya Kothimeera Kaaram – Eggplant in Cilantro gravy
Instant pot Vankaya Kothimeera Kaaram is a Andhra Cuisine specialty curry made of baby eggplants and cilantro as the base of the dish. You can call it as Eggplant Cilantro curry in English if you wish. Vankaya = eggplant , Kothimeera = Cilantro and Kaaram = chili(spice).
Instant pot Vankaya Kothimeera Kaaram is extremely simple to make which also requires very few ingredients. You can cook this on stove top or in Instant Pot, I will give details for both ways.
Vankaya Kothimeera Kaaram is a very flavorful dish, the fresh cilantro paste gives a irresistible flavor and taste. It is very popular dish in South India and especially in Andhra region. It is a house favorite in Brahmin families . My mom used to make it very often for our weekend lunches.
Also I always mention in all my eggplant posts, that eggplant in our region is considered as king of vegetables. I couldn’t agree more, so versatile and delicious.
Many people do not stuff the whole eggplants, they just use eggplant pieces and it is upto one’s choice. I do both ways depending upon my mood and time. Baby purple or green eggplants can be used but make sure that they do not have any bitterness. Also the eggplants should look shiny and fresh, do not pick the ones with bruises or shriveled.
You can make this Instant pot Vankaya Kothimeera Kaaram either dry or with gravy. For dry curry you need to roast a little more to evaporate all the liquid. Also you can roast the eggplants roast before stuffing or adding the cilantro paste if you wish but for a quick dish I skip this step.
Vankaya Kothimeera Kaaram is best served with Hot white rice and drizzle of ghee. You can also serve with Chapati or Roti.
Cilantro paste aka Kothimeera Kaaram can be served as a side dish by itself, in our house we make it like an instant chutney for rice.
You can also try my other Eggplant curries which are also super delicious
Vankaya Menthi Kaaram aka Eggplant with fenugreek spice mix
Gutthi vankaya koora aka Stuffed baby eggplant curry
Lets see how to cook Vankaya Kothimeera Kaaram
For Stove top :
Follow the same instructions below in a wide saute pan with lid. Instead of pressure cooking, just cover the lid and cook till eggplants are tender. Stir gently occasionally in between to avoid burning at the bottom and to ensure even cooking
For Instant Pot:
Tips :
1.If you feel that eggplants are under cooked, use saute mode normal for few mins till they are cooked.
2.For dry curry use saute mode to evaporate all the water.
Instant pot Vankaya Kothimeera Kaaram
Vankaya Kothimeera Kaaram
- Eggplants – 15
- Cumin seeds – 1/2 tbsp
- Mustard seeds – 1/2 tbsp
- Oil – 2 tbsps
- Water – 1/4th cup or as needed.
To grind :
- Cilantro – 1 bunch fresh
- Green chili – to taste
- Salt – to taste
- Ginger – 1 inch piece
- Tamarind – 1 inch sized ball
- Grind all the above ingredients mentioned under “grind” using little or no water.
- Wash the eggplants and make criss cross slits till 3/4th length of eggplants.
- Stuff the ground cilantro paste into the eggplants along the slits. Keep aside.
- Now put instant pot saute mode high , add oil.
- Once the oil is hot add cumin seeds and mustard seeds , fry well.
- Turn off saute mode
- Add the stuffed eggplants in one layer.
- Add the remaining cilantro paste. Add little water around 1/4th cup or so. ( see the video).
- Mix gently (optional)
- Put the lid and vent to sealing position.
- Do manual “low pressure” 5 mins.
- Quick release after 2 mins in warm mode.
- The eggplants should be cooked by now.
- Serve with Rice and ghee.!
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Check out the full video recipe for Instant pot Vankaya Kothimeera Kaaramhere
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