Gutti Vankaya Kura / Stuffed Brinjal Curry - Andhra Style

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.   For the month of September, I have paired with Priya Suresh of "priyaeasyntastyrecipes" and the ingredient given by her is Brinjal and Peanuts.

This month we planned to try Andhra Cuisine with the given Ingredients.  So thought of trying a gravy using brinjal / eggpalnt.    When I discussed this with my friend Monisha, she taught me a recipe which turn into a  great hit in our house.  Thank you Monisha for the lip smacking recipe.

This Andhra style brinjal gravy is easy to make and also  spicy, tangy and nutty in taste.    It goes well with rice and chapathi.

Try and give your feedback!

PREP TIME

15 minutes

COOK TIME

20  mins

TOTAL TIME 

35 mins

                                                                                                                                                   

Recipe for Gutti Vankaya Kura / Stuffed Brinjal Curry

Recipe type: Main course

Serves:  4 (approximately)

Ingredients:
Brinjal - 6 to 8
Oil - 2 to 3 tbsp
Mustard - ½ tsp
Fenugreek seeds - ¼ tsp
Curry leaves - 1 sprig
Tamarind - one small goose berry size

To roast and grind:
Coriander seeds - 2 tsp
Red chillies - 4 to 6
Peanuts - 3 tbsp
Sesame seeds - 2 tbsp
Cumin seeds - ½ tsp
Fenugreek seeds - ¼ tsp
Onion - 1(sliced)
Garlic - 5 to 6 cloves
Grated coconut - 2 to 3 tbsp
Oil - 1 tbsp

Directions:

Soak the tamarind in a cup of water.    After sometime squeeze and extract the juice, keep it aside.


Heat oil in a pan, first add peanuts, sauté  for a while till it gets roasted.

After that add coriander seeds, red chillies, sesame seeds, cumin seeds, fenugreek seeds fry in medium flame. 

Once it get roasted, add chopped onion and garlic, sauté till onion got translucent. 

At last add grated coconut. Give it a stir and switch off the gas. Allow to cool.

Once it is cooled down, add the peanut  mixture along with salt and tamarind extract in a mixer; grind it into paste.   Add water to grind if necessary.

Make slits in the bottom of the brinjal with the stalk intact.

Stuff the grounded masala into brinjals.   Keep the leftover masala, which we are going to use later for preparing gravy.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds and curry leaves.   Once it crackles, transfer the stuffed brinjals into the pan.   Coat the brinjals with oil by turning it carefully.

 

Close the pan with lid and allow to cook in a low flame.  Check in between and slowly turn the brinjals to make sure, not to get burnt.  

Once it is cooked, add remaining  grounded paste along with water into pan.

Carefully mix the gravy without breaking the brinjals.   Close the pan with the lid and allow to cook in medium flame for 10 minutes or till the oil oozes out of the gravy.  

Switch off the gas and serve hot.

Mouthwatering Gutti Vankaya Kura is ready to serve with rice, chapathi/ roti.

Note:

Adjust the red chillies, amount according to your spice level.