Gutti Vankaya Curry
Guti Vankaya Kura is a stuffed brinjal dish that tastes absolutely delicious from the Andhra cuisine. You can serve it with chapati or rice and enjoy it as a main dish. It is specially prepared for the festival of Ugadi in the Southern states of India.
- 250g green brinjals
2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
Few curry leaves
¾ cup onions
½ teaspoon turmeric
½ teaspoon red chilli powder
½ cup tamarind extract
2 teaspoons coriander leaves
salt as required
¼ cup peanuts
2 tablespoon desiccated coconut
1 tablespoon coriander seeds
½ teaspoon cumin seeds
3 to 4 dry red chilies
½ teaspoon turmeric powder
1 teaspoon ginger
1 teaspoon garlic
¼ cup onion
Salt as required
Water as required
For Masala Paste:
Heat a small frying pan. Add 1/4 cup peanuts and roast them on a low to medium flame, the peanuts have to be roasted well.Remove the peanuts and keep them aside.
To the same pan, add 1 tbsp coriander seeds, 1/2 tsp cumin seeds. Roast these seeds too till they become fragrant.Remove and keep aside.
In the same pan, now add 2 tbsp desiccated coconut. You can also use fresh coconut instead of desiccated coconut.
Stir continuously and roast the coconut till light golden. Remove and keep aside.
Add 3 to 4 dry red chilies. Roast the chilies till the red color changes a shade. You should also get the aroma while roasting them. Once they become aromatic and the color changes, remove and keep aside.
Let it cool down a bit and add the mixture to a blender. Also add garlic, ginger, 1/4 cup onion, 1/2 tsp turmeric, and salt. Add 2-4 tbsp water and blend to form a thick paste.
Firstly, cut the brinjals in x-shape without taking off the stalk.
Soak in water along with 1 tsp salt to avoid discoloring for 10 minutes.
Now stuff the prepared masala paste to all the brinjals and keep it aside.
Heat oil in a pan, add curry leaves, mustard seeds, and cumin seeds. Add 3/4 cup onions and stir fry until golden. Add 1/2 tsp turmeric and 1/2 tsp red chili powder.
Now, add stuffed brinjals to the pan and cook for 2-3 minutes. Add tamarind extract and pour water just enough to cook brinjals. Adjust salt. Now cover the pan and let it cook for 15 more minutes. Stir occasionally.
Garnish with coriander leaves and serve gutti vankaya Kura with chapatis or steamed rice.
- To balance the sourness of the tamarind, you can add 1/2 to 1 tsp of jaggery powder to the gravy.
- Also, adjust the spice according to your choice.