Gutti Vankaya Kura Andhra Style Stuffed Brinjal

Gutti Vankaya kura | stuffed brinjal | Andhra-style stuffed brinjal is a tasty side prepared with brinjal and freshly ground spice. Andhra-style stuffed brinjal tasted yum with rice.  I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try. Brinjal recipes in TMF

 

 

Ingredients:

9 Brinjal, slit Salt - as needed 1 Onion,  thinly sliced 1 tablespoon ginger garlic paste 1/4 teaspoon turmeric powder 1 tablespoon Kashmiri chilli powder 1/2 cup tamarind extract  Small piece Jaggery  1 tablespoon sesame oil  Stuffing  1/4 teaspoon pepper 1 tablespoon Coriander seeds  1/2 tablespoon white sesame seed 3 Red chillies (Adjust according to your spice level) 2 cardamom pods 1 clove  Cinnamon small piece 1/2 teaspoon cumin seeds 1/4 cup peanut 3 tablespoon Grated coconut Oil - 1 tsp To Temper:  2 tablespoon peanut oil 1/2 teaspoon mustard seeds 2 green chilli Curry leaves few Method:

Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black

Sprinkle some salt and set aside for 15 minutes

Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute

Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color

Transfer to a plate and let everything cool

After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture

Discard the brinjal soaked water and place the brinjal on a plate

Add  ground stuffing to the brinjal and save the rest of the ground mixture  In a heavy-bottomed pan add oil and let  the oil turns  hot

Add mustard seeds, green chilli, and curry leaves and let them splutter

 Add onion and saute for a minute

Furthermore add ginger garlic paste and site till the onions turn translucent

Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix

Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between

Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything

Cover and cook for 20 minutes in low- medium flame, mix well in between

Add jaggery, mix well and cover and cook for 10 minutes, mix well in between