Monday, 4 August 2008

Gutti Vankaya Koora / Stuffed Brinjal Curry

When talking about Andhra Cuisine, you will surely come across the curry Gutti Vankaya or Stuffed Brinjals. It is usually made with tender, short and round type of purple brinjals.

It is made with a variety of stuffings and the taste differs from one region to an other. The recipe I am posting is my mom's recipe and our favourite.

MasalaVankaya

Gutti Vankaya (Stuffed Brinjals)


Ingredients:

Brinjals: 1/2 kg
Onions: 2 medium size
Ginger-Garlic : 1tbsp
Tamarind paste : 2 tbsp / or tamarind size of lemon
Peanuts: 1/2 cup
Nuvvulu / Sesame Seeds : 1/4 cup
Garam masala : 1/2 tsp
Salt : to taste
Red chilli pwd : 1 tbsp, or acc. to your taste
Haldi / Turmeric: 1/4 tsp
Oil: 3tbsp

How I did it:
  1. Chop onions, and fry in a tsp of oil.
  2. Roast peanuts and sesame seeds, with out any oil.
  3. Grind together, all the ingredients (onions, peanuts, sesame seeds, ginger garlic paste, tamarind paste, salt, turmeric, red chilly pwd, garam masala), to a fine paste.
  4. Wash brinjals and pat dry. Make 4 slits on each brinjal, on the opposite side of the stem, taking care not to cut it completely.
  5. Fill in the paste in all brinjals. This step requires some patience, separate the slits of the brinjal carefully and stuff the masala taking care not to break the brinjal.
  6. Add oil in a pan , and add all the brinjals, once the brinjals are 3/4th done, add some water to the remaining paste and add it to the brinjals.
  7. Cover and simmer for few mins, till it comes to a boil, and the brinjals are done.
  8. Serve hot with rice or rotis.

ServedWithRice

Gutti Vankaya, served with steaming white rice


And the Verdict:
The stuffing makes the curry really special. It has got the yummy fiery taste and is absolutely delicious.

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

19 comments:

Sireesha said...

Hey cool recipe.....Looking grt.

Jyothi said...

Hi cinnamon! today I also prepared the same recipe, but stuffing is different. Very soon I am going to post this recipe in my blog. Next time, I want to try your version. Looks yummy and delicious. Thanks for sharing your version...

Sireesha said...

From some many days I have been searching for this curry finally I found here.....I bookmarked it.....Curry looks mouthwatering and drooling......Feeling hungry now ....

Lavi said...

Iam just drooling here..my all time fav curry..they look so perfect!

Mona said...

Dear Cinnamon, it looks very similar to the 'Baghare Baingan' recipe which we prepare, and very very delicious!

www.zaiqa.net

Divya Vikram said...

lovely entry..I like the gravy in the recipe..nice pics

Sonu said...

Hey...it's new recipe 4 me...pixs r coooool...!:)

delhibelle said...

Looks mouthwatering..the pics are making me hungry!

Cham said...

Beautiful, look like jewel :) I make the same way!

SMN said...

thats really yummy.. i love andhra meal except for the spicy

Shillu (Sireesha) said...

Hi - I love this preperation - I make it almost every weekend (with Brinjals & Capsicum). I love your pictures!! they make the blog more tastier :)

Aartee said...

wow it looks delicious!
i have tagged u! check it out in my blog!

Jeena said...

I love the colour and texture of the curry gravy I bet the peanuts give it a real rich taste. Looks fabulous!

Kitchen Flavours said...

curry looks mouth-watering. First time on your blog. U have a nice blog.

Padma said...

Naa fav recipe idi...

Hima said...

Mummy that curry so tempting.. Want to try it right away.

meeso said...

Yummy! I can't get enough of this! It's sooooo tempting!

Anonymous said...

Made this curry using your recipe yesterday - clean kadai gives you a cue on the verdict. I was introduced to this dish at a restaurant 5 years back and have tried many recipes to replicate that wonderful taste & aroma....finally found it.
Thank you,
Nithu

Cialis Online said...

This recipe is fantastic, I made it last weekend and it was a complete success, everyone enjoyed it a lot, thanks for sharing it.