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Sunday, March 15, 2009

Gutti Vankaya Kura (Stuffed Eggplant Curry)

Stuffed Eggplant curry is famous Andhra dish. It is usually made with the small brinjals which are tender and fresh. If the seeds are black then they are not good for any brinjal curry.


10 to 15 small & fresh brinjals (Egg plant)
2 Tbsps cup peanuts (dry roast and remove the skin)
2 Tbsps cup sesame seeds (dry roast)
1 medium sized onion chopped
5 to 6 cloves of garlic
2 Tbsps Tamarind paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/3 tsp of turmeric powder
1/3 tsp of methi powder (fenugreek seeds powder)
1 tsp cumin seeds
few curry leaves
salt to taste

1) Heat 1 tsp of oil and fry garlic and onions until onions turn light brown and cool. Blend them into paste along with peanuts, sesame seeds, chilli, coriander, cumin, turmeric, methi powder and salt by adding little water.

2) Cut each Brinjal into 4 sections lengthwise without cutting the stems. Stuff the brinjals with the above paste without breaking them and keep the remaining paste aside.

3) Heat 1 Tbsp oil in a pan, add cumin seeds. Once they crack add curry leaves and stuffed brinjals, remaining paste and add little water. Cover and cook on low heat until brinjals are almost cooked by stirring in between. Add the tamarind paste, some water and adjust the salt and cook again until brinjals are completely cooked.

I did the 3rd step in microwave so that we don't have to worry about burning the curry and also easy.

Garnish with coriander leaves and serve hot with Steamed rice or Roti

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