Gutti Vankaya Kura (Stuffed Eggplant Curry - Andhra style)

 

             This is a classic Andhra delicacy and a very popular dish, where baby eggplants are stuffed with a medley of aromatic spices and cooked in a tomato based gravy. I opted for the pressure cooker method to save time. However, you can also cook it the normal way in a pan / kadai. 

              Spicy and tangy, this appetizing side dish can be enjoyed with ghee rice, steamed rice or any Indian bread like paratha, naan, tandoori roti or chapatti. So check out the step by step pictorial recipe to prepare this flavorful regional delicacy.

               The unique blend of spices and lentils along with some garlic, ginger, fresh grated coconut and peanuts are first dry roasted (you can also sauté them in a bit of oil) and then ground along with some tamarind. 

              The eggplants are then stuffed with this chatpata masala and cooked in a lip smacking gravy on a low flame till done. The dish turns out just marvelous and amazing. This Gutti Vankaya Kura is no doubt a great party recipe, apt for special occasions. The original recipe calls for a bit of jaggery to balance the taste. So all eggplant lovers, this is a must try recipe. 

Ingredients - 

• 6-7 baby eggplants
• 2-3 tbsp. oil 
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tomato, chopped
• 1 tbsp. coriander leaves, chopped

Stuffing - 

• 5-6 dry red chilies
• 2 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 2 tbsp. tuvar dal 
• 2 tbsp. urad dal
• 2 tbsp. peanuts
• 8-10 cashew nuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1/4 tsp. fenugreek seeds 
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 3-4 garlic cloves
• 1/2" ginger
• 1 sprig curry leaves
• salt to taste 
• 1 tsp. tamarind paste mixed with 2-3 tbsp. water

          Give two slits to each of the eggplants, keeping the stem intact. Dip them in salted water to avoid discoloration. 

           Stuffing - Dry roast all the ingredients (except salt and tamarind water). Keep aside to cool down. Then grind to a powder. 

          Add salt to taste and tamarind water. Mix well. Then fill the eggplants with the stuffing masala and keep aside. 

Gravy - 

          Heat oil in a pressure cooker and temper with mustard seeds, cumin seeds and asafoerida. Sauté for a few seconds. Then add onion and curry leaves. Sauté till light brown.

          Now add the remaining spice mix, turmeric powder and red chili powder. Mix everything well and then add the chopped tomatoes. Give it a stir and cook till the tomatoes are mashed.

          Add the stuffed eggplants and salt to taste. Combine everything well so that the eggplants are well coated with the masala. Cover and cook on a low flame till it turns slightly soft. Keep stirring at intervals. 

          Add 1 cup water and pressure cook for one whistle. Open the lid of the cooker after the steam is released.

          Then garnish with coriander leaves and serve with steamed rice, ghee rice or any Indian bread like paratha, naan, tandoori roti or chapatti. 

                                Dry roast all the ingredients (except salt & tamarind water). 

                                Keep aside to cool down.

                                 Then grind to a powder. 

                                 Add salt to taste and tamarind water.

                                  Mix well. 

                       Give two slits to each eggplant, keeping the stem intact. Dip them in 

                       salted water to avoid discoloration. 

                               Then fill the eggplants with the stuffing masala & keep aside. 

                        Heat oil in a pressure cooker & temper with mustard seeds, cumin

                        seeds and asafoerida. Sauté for a few seconds.

                                 Then add onion and curry leaves. Sauté till light brown.

                      Add remaining spice mix, turmeric powder & red chili powder. Mix well. 

                        Then add the chopped tomatoes. Give it a stir & cook till the tomatoes

                        are mashed.

                        Add the stuffed eggplants & salt to taste. Mix well so that the eggplants 

                         are well coated with the masala. Cover & cook on a low flame till it 

                         turns slightly soft. Keep stirring at intervals. 

                                 Add 1 cup water and pressure cook for one whistle.

                                 Open the lid of the cooker after the steam is released.

                      Garnish with coriander leaves & serve with steamed rice, ghee rice

                      or any Indian bread like paratha, naan, tandoori roti or chapatti.