Gutti Vankaya Koora
Chef KSR Murty Sitaram, Chef De Cuisine, DoubleTree by Hilton Pune-Chinchwad.
Meal Preparation Time: 35 – 40 Mins
Serves: 02
Ingredients:
Brinjal – 8 Nos. Medium
Tamarind Pulp – 3 Tbsp
Onion – 120 grams
Dry Masala Ingredients:
Dry Red Chillies – 6 Nos.
Peanuts – 60 grams
Sesame Seeds – 30 grams
Coriander Seeds – 15 grams
Cumin Seeds – 15 grams
Cardamom – 4 Pods
Garlic – 6 Pods
Coconut Fresh – 100 grams
Bengal Gram – 1 Tbsp
Tempering Ingredients:
Cumin Seeds – 2 Tsp
Curry Leaves – Few
Mustard Seeds – 1 Tsp
Oil – 3 Tbsp
Bay Leaf – 2 Nos.
Method of Preparation:
To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis. Slit them twice diagonally 3/4th long such that you do not disturb their stalk/ crown. You should have perfectly slit brinjals ready for filling from all 4 sides when you do this.
On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off the flame and drop the brinjals in and close the lid. Let it sit for 10 minutes. Meanwhile, on a pan with little oil, shallow fry onions till soft. Wet grind with a little tamarind- salt water that is used to half boil the brinjals and keep aside.
Take a Kadai to dry roast all the ingredients mentioned under roast and grind over medium flame. Take off the Kadai when aromatic and let it cool a bit. Use a mixer grinder to make semi-fine powder. Mix Haldi/ turmeric and salt as required to this powder.
Mix this powder with wet ground sauteed onions. Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals. Keep aside. Prepare tadka with oil. Add in jeera, bay leaves, and curry leaves. When they splutter, add stuffed brinjals and fry for 2-3 minutes.
Mix remaining gravy and more water/ mix of tamarind and salt water and add to Kadai. Bring it to boil over low flame. Sauté carefully such that the gravy doesn’t come out of the brinjals. Switch off the flame when the gravy thickens and the brinjals appear cooked.
Serve Gutti Vankaya with either hot rice, biryanis, chapatis, phulkas, or akki rotti to make it a main course meal.
