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. 

Gutti Vankaya Biryani (Eggplant Biryani - Andhra style)

 

           This is a classic Andhra delicacy and my very first attempt at preparing this popular Eggplant biryani. It is done by layering the stuffed & cooked baby eggplants and cooked rice in a dum method. And Voila, you have a yummy and a flavorsome one-pot comfort meal. So all eggplant lovers, this is a must try recipe and it is also ideal for any special occasions. Do check out the step by step pictorial recipe to prepare this vegetarian's delight.  

          The stuffing is an unique blend of spices and lentils along with some garlic, fresh grated coconut and peanuts that 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, covered, on a low flame till done. Some spiced yoghurt is then added for a bit of a gravy consistency. The basmati rice is separately cooked al dente and then the two elements are layered in a greased pan and cooked to perfection in a dum style. Enjoy with some raita for a complete meal. 

Ingredients - 

• 8-10 baby eggplants
• 3-4 tbsp. oil 
• handful of coriander-mint leaves, chopped
• 2-3 onions, sliced
• pinch of food colour mixed with 2 tbsp. water (opt)
• 1-2 tbsp. ghee

Stuffing - 

• 6 dry red chilies
• 2 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 2 tbsp. tuvar dal 
• 2 tbsp. urad dal
• 2 tbsp. peanuts
• 1 tsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1/4 tsp. fenugreek seeds 
• 1/2 tsp. mustard seeds
• 3-4 garlic cloves
• 1 sprig curry leaves
• 1/2 tsp. salt or to taste 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida 
• 1 tsp. tamarind paste

Spiced Yoghurt Mix - 

• 1 cup yoghurt
• 1/4 tsp. salt or to taste 
• 1 tbsp. biryani masala
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder

Rice - 

• 1 & 1/4 cups Basmati rice, soaked for 30 minutes
• 1 tsp. salt
• 1 tbsp. oil 
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 2 fresh chilies, broken into half
• handful of coriander-mint leaves, roughly chopped

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

          Spiced Yoghurt Mix - In a small bowl, whisk the yoghurt along with the remaining ingredients and keep aside.

           Stuffing - Dry roast all the ingredients (except turmeric powder, asafoetida and tamarind paste). 

          Switch off the flame and add the turmeric and asafoetida. Give a stir and keep aside to cool down. Add tamarind paste and grind to a powder. Then fill the eggplants with the stuffing masala.

          Rice - Bring sufficient quantity of water to a boil along with all the mentioned ingredients. Add the soaked & drained rice. Simmer till it is almost done (al dente). Drain and keep aside. 

           Heat oil in a pan and fry the onions till light brown. Drain and keep aside. In the same pan, arrange the stuffed eggplants and cook, covered on a low flame till one side is done. 

           Gently flip them over and cook till the eggplants turns soft. Add the remaining stuffing and mix well. Now pour the spiced yoghurt and simmer for 2-3 minutes. Switch off the flame and keep aside.

          Grease the same pan with some ghee and layer some rice, followed by some fried onion and  coriander-mint leaves.

          Then spread the cooked eggplant and some coriander-mint leaves. Spread the remaining rice and top it up with the fried onion, coriander-mint leaves, ghee and food color.

          Close with a tight lid and cook on a very low flame for 8-10 minutes. Keep it covered for 5 minutes before serving with some raita for a weekend lunch with your loved ones. 

                         Rice - Bring water to a boil along with all the mentioned ingredients. 

                           Add the soaked & drained rice. Simmer till almost done (Al dente). 

                                 Drain and keep aside. 

                    Spiced Yoghurt - In a small bowl, whisk yoghurt along with the remaining                                          ingredients and keep aside.

                   Stuffing - Dry roast all the ingredients (except turmeric powder, asafoetida

                   and tamarind paste). 

                      Switch off the flame & add turmeric and asafoetida. Give a stir & keep

                      aside to cool down. 

                                  Add tamarind paste and grind to a powder. 

                        Give two slits to each of the eggplants and dip them in salted water.

                                  Fill the eggplants with the stuffing masala.

                       Heat oil in a pan & fry the onions till light brown. Drain & keep aside.

                    In the same pan, arrange the stuffed eggplants & cook, covered on a low

                    flame till one side is done. 

                       Flip them over & cook till the eggplants turns soft. Add the remaining

                       stuffing and mix well. 

Pour the spiced yoghurt & simmer for 2-3 minutes. Switch off the flame.

                                  Keep aside.

                   Grease the same pan with some ghee & layer some rice, followed by some 

                   fried onion & coriander-mint leaves.

Then spread the cooked eggplant & some coriander-mint leaves. 

          Spread remaining rice & sprinkle fried onion, coriander-mint leaves,

             ghee & food color. Close with a lid & cook on a very low flame for 8-10 min.

 Serve with some raita for a weekend lunch with your loved ones. 

Gutti Vankaya Fry (Stuffed Eggplant Fry - 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 shallow fried. It can also be made into a curry. So both ways, it tastes just as tasty and yummy. Spicy and tangy, this appetizing side dish can be enjoyed with ghee rice, curd rice, rasam rice or any Indian bread. So check out the step by step pictorial recipe to prepare this flavorful dish.

           The unique blend of spices and lentils along with some garlic, 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, covered, on a low flame till done. The dish turns out just lip smacking. The original recipe calls for a bit of jaggery to balance the taste. So all eggplant lovers, this is a must try recipe. 

• 12-15 baby eggplants
• 3-4 tbsp. oil 
• 1 sprig curry leaves 
• 1 tsp. coriander leaves
• 1 tsp. tamarind paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida

Stuffing - 

• 6-7 dry red chilies
• 2-3 tbsp. coriander seeds 
• 1 tbsp. cumin seeds
• 2 tbsp. tuvar dal 
• 2 tbsp. urad dal
• 3 tbsp. peanuts
• 2 tbsp. fresh grated coconut
• 1/4 tsp. fenugreek seeds 
• 1/2 tsp. mustard seeds
• 3-4 garlic cloves
• 1 sprig curry leaves

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

           Dry roast all the ingredients for the stuffing. Switch off the flame and add turmeric powder and asafoetida. Give it a stir and keep aside to cool down. Add salt, tamarind paste and some water and grind to a paste. 

          Stuff a little of the paste in each eggplant. Heat oil in a pan and arrange the stuffed eggplants. Sprinkle a pinch of salt and cook, covered on a low flame till one side is done. 

           Gently flip them over and add the curry leaves. Sprinkle a pinch of salt and cook, covered till done. Switch off the flame and add coriander leaves. 

          Serve with ghee rice, curd rice, rasam rice or any Indian bread. 

                        Dry roast all ingredients for the stuffing.

                     Switch off flame & add turmeric powder & asafoetida. Give it a stir &
                     keep aside to cool down. 

                        Add salt, tamarind paste & some water & grind to a paste. 

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

                        Stuff a little of the paste in each eggplant. 

                     Heat oil & arrange stuffed eggplants. Sprinkle a pinch of salt & cook, 
                     covered on a low flame till one side is done. 

                      Flip them & add curry leaves. Sprinkle a pinch of salt & cook, covered
                      till done. 

                              Switch off the flame & add coriander leaves. 

                  Serve with ghee rice, curd rice, rasam rice or any Indian bread.