gutti vankaya curry or koora, stuffed brinjal recipe
A stuffed brinjal curry made by filling masala gravy into the slit eggplants/ vankaya.
Ingredients
To make masala paste:
- 4 tablespoon peanut/ groundnut
- 2 teaspoon sesame seeds/ til (nuvvulu on telugu)
- 3-4 slices of coconut
- 2 tablespoon coriander seeds (dhanya)
- 2 tablespoon cumin seeds (jeera)
- salt to taste
- 1 tablespoon red chilli powder
- ¼ tsp turmeric powder (haldi)
- ½ cup water
Other ingredients:
- 4 tbsp edible oil
- 1 cinnamon stick (dalchini)
- 3 cloves (loung)
- 10-12 curry leaves (karyapak)
- 3 slit green chilies
- 2 medium size onions, finely sliced
- 1 teaspoon ginger garlic paste
- 8-10 brinjals
- 1 lemon size tamarind extracted pulp (1.5 cup of taramrind extract)
- salt as per taste
Instructions
Step 1 (To make the masala):
- Take a pan, roast peanuts for few minutes and let them cool.
- Remove the skin of groundnuts/ peanuts.
- Roast sesame seeds for few seconds and remove them.
- Roast dry coconut slices for few minutes, then add coriander seeds and cumin seeds and roast them as well.
- Allow all the roasted ingredients to cool down well.
- Add all the ingredients into a blending jar, add salt as per taste, red chilli powder, turmeric powder and powder them.
- Add water and blend them into a fine thick paste.
Step 2 (Slit brinjals and stuff the blended masala paste):
- Take 8-10 brinjals/ vankaya and slit each of them into 4 halves from the top without removing the stalk.
- Put them into a bowl of salt water as soon as they are slit.
- Take some of the masala paste with fingers and take each brinjal and stuff inside with the masala paste.
- Do it for all the brinjals and keep them aside.
- The remaining masala paste should be used in the curry later.
Step 3 (Making the gutti vankaya koora):
- Take a cooking pot or deep pan, into it add oil and heat it.
- Add cloves, cinnamon stick into it.
- Add curry leaves into it and let them crackle.
- Add slit green chillies.
- Add the sliced onions, saute until they become translucent.
- Add ginger garlic paste and saute for few minutes.
- Add the stuffed brinjals, stir well.
- Stir fry and cook them for 8-10 minutes until the color of the brinjal changes.
- Keep stirring in between.
- Add the remaining blended masala paste and give a mix.
- Cook the masala until oil leaves the sides.
- Add the tamarind extract and stir well.
- Check for salt and add more if required.
- Cook the curry or gravy until the brinjals get tender and soft.
- It takes about 25-30 minutes for it to achieve the perfect shine and texture in the gravy.
- Cook the curry on low heat and cooking on high heat burns the masala.
- Once the brinjals turn tender as well as the masala is cooked well, switch off the flame.
- The curry is done and serve hot in a bowl.
- Garnish with chopped coriander leaves.
- Serve hot with pulao rice or roti.
Notes
- I have separately roasted coriander seeds and cumin seeds but if those ingredients are not handy they can be replaced with coriander powder and cumin powder while blending the paste.
- Always check for salt and spice flavors after adding the tamarind extract and adjust the spices accordingly.
Nutrition
Nutrition Facts
gutti vankaya curry or koora, stuffed brinjal recipe
Amount Per Serving
Calories 172
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 98mg4%
Potassium 341mg10%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 8g9%
Protein 5g10%
Vitamin A 530IU11%
Vitamin C 203mg246%
Calcium 287mg29%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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