Vankaya Kotimeera Kobbari Karam/ Egg plant Coriander Coconut Curry

Egg plant is known as "King of Vegetables". There is a famous Poem about  egg plant in Telugu Language. I listened it many times when I was a kid but merely remembered it. But not to worry I googled it and found it. In olden days poets gave an important position to egg plant.
         
                      "Vankaya Vanti Koorayu
                        Pankajamukhi Sita vanti bhaamamaniyun
                        Sankaruni vanti daivamu
                        Lankaadhipu vairi vanti raajun kalade"

It say's like this
 
                       "Curry like brinjal/egg plant
                         Lotus faced Sita like women
                         Siva like God
                         A rival like Ravana, Does exist?"

There is  also one famous Telugu song about eggplant. In Andhra, what the function maybe there must be eggplant/vankaya curry. Vankaya kotimeera karam is a traditional curry. When cooking this curry don't forget to enjoy the smell.                    

Ingredients

• Vankaya/Egg plant - 10 (small one's)
• Coriander leaves - 1 bunch (Chopped)
• Grated Coconut - 3 Tbsp
• Green chilies - 5 to 6
• Ginger-garlic paste - 1 Tbsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Oil - 4 tbsp
• 
  

Method

• Fill a bowl with water, cut egg plant upside down. Make four slits, but they must be join at stem and keep them in the bowl of water.
• Grind coriander leaves(We can use stems as well), coconut, ginger- garlic paste, green chilies into paste. Add salt, turmeric powder and keep aside.
• Remove vankaya/egg plant from water and stuff them carefully with coriander-coconut mixture mixture.
• Heat oil in a pan, add stuffed egg plants and fry till 70% done.(We can also cook eggplant completely without adding coriander mixture).
• Add remaining coriander-coconut mixture to egg plants and cook for 5 minutes.
• Add little water (if require) and cook on low heat until egg plants are done with lid on.
• Adjust salt and serve with rice or roti.