Gutti Vankaya Kura is a popular stuffed Brinjal curry from the Andhra cuisine. The onions, peanuts and coconut in the stuffing, combined with the Brinjal, adds an unique flavor and taste to the dish.
I have tried the dry version of this recipe. It can be used as a side for rice.
Ingredients (Serves 3)
|Preparation time – 20 mins|
Cooking time – 20 mins
- Brinjal – 10 to 12 , slit
- Small Onions – 4, roughly chopped
- Garlic – 2 cloves, roughly chopped
- Coriander seeds – 1/2 tbsp
- Dry Chilli – 3
- Pepper – 1/2 tsp
- Jeera – 1 tsp
- Fenugreek seeds- 1/4 tsp
- Coconut – 2 to 3 tbsp, cut into pieces
- Peanuts – 2 tbsp
- Sesame seeds – 1/2 tbsp
- Cloves – 2
- Cinnamon – a small piece
- Sesame oil – as needed
- Curry leaves – 2 sprigs
- Salt – as needed
- Dry roast peanuts and sesame seeds and keep them aside.
- Add 1 tsp oil and fry onions, garlic until transparent. Keep it aside.
- In the same pan, add coriander seeds, dry chilli, Jeera, Fenugreek seeds, cloves and cinnamon till they are fragrant and allow them to cool.
- In same pan add the coconut and fry them for a minute and cool them.
- Grind all the ingredients into a paste with little water and salt.
- Cut the tip and slit the brinjals as shown.
- Add the paste to the slits. I used a butter knife to apply the mixture to the brinjals.
- Repeat the step to all the brinjals.
- In a pan, add 2 tbsp oil and add curry leaves.
- Now place the brinjals little apart from each other and cook covered in low flame.
- Flip the brinjals often to cook evenly on all sides.
- Drizzle salt over and flip.
- Check if the brinjals are cooked by piercing with a tooth pick.
Switch off and garnish with fried curry leaves and fresh coriander leaves. The yummy stuffed Brinjal is ready to be served with rice !!!
- Make sure to slit the Brinjal and not completely cut them.
- Adjust the pepper and dry chilli according to your spice levels. Mine was moderately spiced.