Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Gutti Vankaya is an authentic and spicy curry recipe made with tender purple eggplant in a peanut and coconut-based gravy.
Ingredients
Masala Paste
- 1 cup Peanuts
- 1 tbsp Coriander seeds (Dhania)
- 1 tbsp Cumin seeds (Jeera)
- 1/4 tbsp Fenugreek seeds (Methi seeds)
- Dime sized Tamarind Soaked in 5 tbsp water
- 8 Dry Red Chili
- 1/4 cup Coconut
- Salt To taste (1 1/2 tbsp)
Curry
- 6 Brinjal Medium sized, tender
- 1 Small Onion
- 1 tbsp Ginger garlic paste
- 4-5 tbsp Oil
- 1 cup Water (Based on requirement)
Instructions
Preparation of Stuffing masala paste
- Dry roast desiccated coconut, dry red chilis, peanuts, coriander and cumin seeds separately. Let them dry completely. Roasting them separately releases flavor.
- Soak tamarind in some warm water.
- Add all the roasted ingredients along with salt, tamarind-soaked water to a mixer jar and grind to a fine paste.
Preparation of curry
- Wash and dry brinjals completely. Make 4 vertical slits in +shape without removing the stalks and soak in salted water to avoid discoloration.
- Now, stuff the prepared masala paste in brinjals and set aside.
- Heat oil in a pan, add mustard seeds, let them splutter. Add onions, turmeric and cook for 2-3 minutes.
- Once the onions turn transparent, add ginger garlic paste and fry for 1-2 minutes till the raw smell goes away.
- Then add stuffed brinjal, fry for 2 minutes.
- Add remaining masala paste, water. Check for salt, cover and cook till tender for 10 -12 minutes.
- Serve with rice, roti or biryani.
Notes
- Eggplant has to be tender, small or medium sized and purple colored.
- Add generous amount of oil for creamy texture and to reduce spice level.
- You can add red chili powder in gravy and reduce dry red chili's in the paste.
- For variations you can add sesame seeds, onions, tomatoes to the masala paste.