Thursday, April 18, 2013

Gutti Vankaya Koora - Stuffed Eggplant Curry

 photo Guttivankayakoora4_zpsd10c4cdb.jpg

Gutti Vankaya Koora is the traditional dish of Andhra where the brinjals are split and filled with spice mix. Its almost the best brinjal dish I have ever had :) My Mil makes it really well and in the authentic way. Happy to share her recipe here :)

This is almost the best brinjal dish I have ever had :) It has changed the history of me never touching brinjals ;)

 photo Guttivankayakoora1_zps06d2fbac.jpg


Ingredients:

Brinjal - 1/2 kg
Urad dhall - 2 tblsp
Channa dhall - 2 tblsp
Redchillies - 10
Jeera - 1 tblsp
Turmeric powder
Fenugreek seeds - 1/2 tsp
Tamarind - 1/2 lemon size
Salt - for taste


 photo page_zpsb2afd963.jpg


Method:

Take a tsp of oil in a pan and fry urad dhall, channa dhall, redchillies, fenugreek seeds and jeera together for few mins. Collect it in the mixie jar. 

Wash the tamarind. Take a dry pan and drop in the tamarind and saute for few mins for it to become dry. 

Put the tamarind, turmeric and salt also in the mixie along with the above fried items and powder it a little coarsely. 

Collect the powder in a plate and smear 1 tsp of oil in the powder and mix it well. 


 photo 3-1_zps3979b504.jpg

Wash and split the brinjals like a plus mark from above leaving 1/2 cms on the bottom. Now fill the above done powder into the brinjals. 

Take few tsps of oil in a heavy bottomed vessel and crackle mustard and curry leaves. Now place the brinjals carefully into the vessel and keep the flame medium. 

Now take a larger flat bottomed vessel and fill it with 1 cup of water and place it on top of the brinjal vessel. The brinjals would get steam cooked from the top. 

The brinjals would get cooked in 10 minutes. Check inbetween and turn the brinjals a little until it is evenly cooked. 

Remove from flame and serve it hot with ghee rice :)


 photo 4-1_zps6163d95f.jpg

Note:

The taste depends on the brinjal quality. Choose the best purple brinjals that are medium sized and firm but not too hard. 

Be careful while splitting the brinjals and fill the powder and press firmly for it to stay intact. 

The taste ofcourse adds on when you do it in the traditional method of placing water on top. Do not skip that step. 

 photo Guttivankayakoora3_zps10a5ddd1.jpg

Written by: Nithya
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14 comments:

Hari Chandana P said...

Wowwww.. Very tempting clicks Nithi.. Love the color :)

nayana said...

super tempting curry.....would love to taste it...

Kitchen Queen said...

never cooked like this way. i love stufffed veges so next time making this way.

Mythreyi said...

Looks Tempting.... my all time fav veggie...

-Mythreyi
Yum! Yum! Yum!

Hamaree Rasoi said...

Very interesting and tempting eggplant curry. Wonderfully prepared.
Deepa

Chitz said...

Wow.. Very tempting.. I have made this once, but not by steaming with 2 vessels like u have done.. Should try this next time.. Sounds interesting :)

Surya said...

You forgot to add Urad dal and its measurement in the list. Im gonna try this tomorrow.

kitchen queen said...

the stuffed brinjals look very delicious tempting and yummy.

kitchen queen said...

the stuffed brinjals look very delicious tempting and yummy.

Priya Suresh said...

Beautifully stuffed, who can resist to this stuffed brinjals.

Gayathri Ramanan said...

interesting dish..looks tempting

Chetana Suvarna Ganatra said...

Hi Nithya,
I bumped in your page looking for eggplant recipes. I never used such a stuffing, it is different and looks very appealing. Will try them tonite. Thanks for sharing.
Cheers.

John Smith said...

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