Gutti Vankaya Kura ~ Andhra Style Stuffed Brinjals

Spicy ground Indian masala is stuffed inside brinjals and slow cooked.


This is an ultimate Andhra style brinjal / eggplant recipe. They use to prepare many variety of stuffed curry, so called Gutti Kura. They even recognized as spicy eaters / lovers as they include high level of spice in their food. This gutti vankaya kura is loaded with full of flavours and spices that are freshly ground by roasting all the ingredients. It is then stuffed inside brinjals and slow cooked with appetizing flavours, which one can feel while cooking this recipe. And check out other Brinjals recipe.



The original recipe I adapted from Indian Cuisine  by Hari Chandana - a wonderful food blog writer. I altered her original procedure with few ingredients added to make it suit for my taste. Here goes the recipe :

Preparation & Cooking Time : 45 minutes
Yield : 2-3 servings

Ingredients:

Baby Brinjals - 10 no.
Onion - 1 large, chopped
Garlic - 4, finely chopped
Dry Coconut - 3-4 tbsp, grated
Cloves - 2 no.
Cinnamon Stick - 1/2" stick
Urad Dal - 3/4 th tbsp
Channa dal - 1 tbsp
Thick tamarind extract - 1tbsp
Dried Red Chilli - 6 to 8(adjust spice level)
Coriander Seeds-1 tsp
Sugar a pinch
Coriander Leaves
Salt To Taste
Oil - 2 tbsp

Method:


1. Heat a fry pan. Dry roast the urad dal, chana dal, corianderseeds, cinnamon, cloves and red chillies, until aromatic. Keep aside to cool.

2. Grind together the dry coconut, roasted ingredients, sugar  and required salt into a coarse powder. Transfer to a bowl.

3. Mean while in the same pan add some tsp of oil. Once it heats up add the chopped onion and garlic, saute till onions are translucent (add a pinch of salt to cook onion faster)Pour in the ground mixture, tamarind extract and stir to mix well. Remove from fire and set aside to cool.  

4. Now wash and  discard the crowns of the brinjals, then slit each of the brinjal twice in right angles keeping one end intact to avoid it falling apart while stuffing the masala. Place the masala inside each brinjals without breaking the edges. 

         

5. Now heat oil in a wok / kadai, carefully drop the stuffed  brinjals and leftover masala. Pour around 1 1/2  -  2 cups of water to cook the brinjals. Cook it over low flame for about 15 - 20 minutes or until done with soft and tender (check with fork). Add more water, if needed. Finally garnish with finely chopped coriander leaves.

6. Dish out and serve with rice, dollop of ghee.

Note:

  • You can simply make use freshly scrapped coconut, instead of dry coconut.
  • Avoid onion and garlic addition, if you don't like the taste of it.
  • Brinjals might take longer time to get cook inside well, as it is cooked as a whole. So check before you dish out.
  • Add water as required to cook brinjals completely, without sticking to the bottom of the pan.

Related Posts:

Stuffed Tindora Curry
Stuffed Brinjal and Aloo
Exotic Baby Vegetables
Mixed Veg Stuffed Paratha

Print Friendly and PDF

21 comments :

Google Analytics Alternative