Gutti vanakaya curry | Stuffed Brinjal Curry | Gutti Vankaya Kura | An Authentic Andhra recipe with freshly ground masala paste stuffed inside the brinjals and cooked in tamarind gravy. This recipe is served with White hot rice or any Indian Flatbread.
- Cuisine: Indian
- Course: Gravy
- Prep time: 20mins
- Cook time: 40mins
- Serves: 3 Persons.
Ingredients:
- Brinjals- 5 to 6nos.
- Peanuts- 1.5 tbsp
- Sesame seeds- 1tsp
- Cumin seeds- 1/2 tsp
- Fenugreek seeds- 1/4 tsp
- Coriander seeds- 1/2 tbsp
- Cinnamon Stick- small piece
- Cloves – 2
- Cardamom- Few
- Coconut – 2 tbsp
- Garlic – 2 pods
- Ginger-1/2 tsp
- Red chilli powder -1 tsp
- Salt- 1tsp
- Tumeric pinch
- Onion- 1/4 cup
- Water
- Oil- 3tbsp
- Mustard- 1 tsp
- Cumin seeds- 1/2 tsp
- Green chillies 2
- Curry leaves Few
- Onion- 1/2 cup
- Tamarind extract- 1/2 cup
- In a bowl add some water and salt. Now cut the brinjals in X mark below and drop them in water. Let them soak for 15mins.
- In pan add sesame, peanuts, cumin, fenugreek, coriander seeds, cinnamon, cloves and cardamom and dry roast them until nice aroma arises. Remove from the flame and set aside.
- Fry the coconut for few mins and remove from flame.
- Transfer them to blender and add garlic pods, ginger, red chilli powder, salt, tumeric, onion and some water to grind to smooth paste.
- Now lets stuff the masala paste inside the brinjal.
- In a pan add oil. Once oil is hot add mustard seeeds. Once mustard seeds splutter add some cumin seeds.
- Add green chillies and curry leaves.
- Add chopped onion, red chilli powder and turmeric.
- Add stuffed brinjal and close cook for 10 mins on medium flame.
- Add the leftover masala and little water and mix them well.
- Add the tamarind extract, saltt and mix well. Allow them to cook for 5mins on medium flame.
- Garnish with coriander leaves and serve hot with white rice.
