Wash and chop the brinjals into thin, straight pieces.

Soak the chopped brinjals in salt water and set aside.

In a mixer grinder, combine green coriander, green chillies, ginger, and cumin seeds.

Grind the ingredients into a smooth paste.

Heat oil in a pan or kadhai.

Add mustard seeds and urad dal to the hot oil and let them crackle.

Add dry red chillies and curry leaves to the pan and cook for 10 seconds.

Add the brinjals to the pan and cook until they are half-cooked, about 8-10 minutes.

Add the ground coriander paste and salt to the pan.

Mix well and cook for another 10 minutes, or until the brinjals are fully cooked and the masala is well blended.

Turn off the heat and serve hot.

Serve the Andhra Style Vankaya Kothimira Karam with Cumin Rasam, Rice and Papad.