Gutti Vankaya Kura recipe

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Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special curry.This dish can be made with either the small purple brinjals or the small round green eggplants. But you need to make sure that the brinjals are fresh, shiny and tender (the seeds should’nt be black) without a dry withered look.

Ingrediens:

  • 10-12 Brinjals
  • 2 Onions finely sliced
  • 6 Garlic flakes
  • 1 tsp red Chilli powder
  • 1/3 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Butter or ghee
  • 1 tsp Cumin seeds
  • Few curry leaves
  • 5 to 6 Fenugreek seeds (menthulu)
  • 1 tsp chopped Coriander leaves(garnish)
  • Salt to taste
  • Tamarind

Procedure

  • Soak lime size tamarind in half cup of water for about 15 to 30 seconds. Then after squeeze the tamarind to get the paste and keep it aside.
  • Prepare the stuffing first.
    • Heat 1/2 tsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool.
    • Grind to a fine, smooth paste.
    • You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water.
    • Take this paste onto a plate and divide it into two portions. One is for stuffing and the other half is for sauce/gravy.
  • Add the coriander powder, cumin powder, chilli powder, butter or ghee and salt. Mix well.
  • Now thoroughly wash and dry the green brinjals.
  • Take each brinjal and on the end, opposite of stem, make slit towards stem side and put the salt water.
  • The brinjals are ready for stuffing and the stuffing requires some patience.
  • Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.
  • Stuff all the brinjals in this manner.
  • Keep aside the remaining paste.
  • In a pan heat oil and fry cumin seeds and let them splutter.
  • Add the methi seeds and curry leaves and fry for few more seconds.
  • Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water. Cook for 20min in a very slow flame.
  • Do check in between to stir the brinjals without breaking them.
  • The brinjals are three fourth cooked add the tamarind paste and one cup water, if required add salt.
  • Cover and cook further for another 25-30 minutes or till the brinjals are well cooked and soft on touch. Garnish with chopped coriander leaves.
  • To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.

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