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Gutti vankaya kura / Stuffed brinjal curry / ennai kathirikai recipe / Vankaya curry / brinjal kuzhambu recipes. With detailed instruction & step by step photos and video. Gutti Vankaya curry is one of the popular dish from Andhra cuisine. Brinjal is stuffed with special spice powder made with coriander seeds, dried red chili, cumin / jeera, coconut and sesame seeds. Then these stuffed brinjals are shallow fried and added to tamarind based curry.
Stuffed brinjal curry is delicious & spicy curry that tastes best with steamed rice. Tender brinjals are stuffed with freshly ground spice paste then cooked in tamarind based curry.
This Gutti vankaya curry goes well with plain white rice, chappati, idli and dosa you can even serve it with biryani. This recipe is similar to ennai kathrikkai one of the popular recipe in tamilnadu were spices are dry roasted and grinded then stuffed in brinjal and shallow fried.
Stuffed brinjal curry is super tasty we like it to have with plain white rice.
Stuffed brinjal curry / Gutti vankaya kura
Ingredients
To make spice powder
- 1 tbsp Coriander
- 1 tsp Cumin
- 4-5 Dried red chili
- 1 tsp Sesame seeds
- 3 Cloves
- 2 Cardamom
- 1 inch stick Cinnamon
- ¼ cup Peanut
- 3 tbsp Coconut
- 1 tsp Oil
To make curry
- 6-7 Brinjal
- 1 tbsp Oil
- ½ tsp Mustard
- 1 medium Onion finely chopped
- 1 tsp Ginger garlic paste
- 1 tsp Chili powder
- 1 tsp Sambar powder optional
- ¼ tsp Turmeric powder
- ¼ cup Tamarind extract
- Salt
- Water
Instructions
Preparations to make
- Cut the brinjal in X shape with the stalk intact
- Immerse Brinjals in water until used
To make spice powder mix
- Heat a 1 tsp oil in a pan add coriander seeds, dried red chili, cumin, sesame seeds, cardamom, cloves, cinnamon, peanuts and coconut fry them until aromatic
- Allow it to cool and add it to a grinding jar with a tbsp of water and blend it to slightly coarse paste
To make Stuffed brinjal curry
- Stuff the ground mixture into brinjal and save the rest of the ground mixture
- In a heavy bottom pan, Heat oil, add mustard seeds once crackles add curry leaves and saute it for 4-5 seconds
- Add finely chopped onions and saute till it turns translucent
- Add ginger garlic and green chili and fry till the raw smell leaves
- Then add stuffed brinjal, chili powder and turmeric powder then give it a good mix and cover and cook on medium flame for 3-4 minutes
- Now add a tbsp of sesame oil and mix it continue to cook on medium flame till brinjal skin shrinks and turn brown
- Add rest of ground mixture and tamarind extract and required salt
- Cover and cook on medium flame for 20-25 minutes, mix in between
- Serve it hot with rice or idli & dosa
