Gutti Vankaya Kura | Andhra style Stuffed Brinjal

Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal | Ennai kathirikkai |Andhra style Brinjal | South Indian kuzhambu recipes | Brinjal kuzhambu recipe with step-by-step pictures and video recipe. Check out the Gutti Vankaya kura recipe. If you like the video pls SUBSCRIBE to my channel.

Gutti Vankaya kura | stuffed brinjal | Andhra-style stuffed brinjal is a tasty side prepared with brinjal and freshly ground spice. Andhra-style stuffed brinjal tasted yum with rice. 

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Brinjal recipes in TMF

Gutti Vankaya kura

Tasty stuffed brinjal curry

4 from 2 votes

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Ingredients

• 9 Brinjal slit
• Salt - as needed
• 1 Onion thinly sliced
• 1 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tbsp Kashmiri chilli powder
• 1/2 cup tamarind extract
• Small piece
• Jaggery
• 1 tbsp sesame oil

Stuffing

• 1/4 tsp pepper
• 1 tbsp Coriander seeds
• 1/2 tbsp white sesame seed
• 3 Red chillies Adjust according to your spice level
• 2 cardamom pods
• 1 clove
• Cinnamon small piece
• 1/4 cup peanut
• 1/2 tsp cumin seeds
• 3 tbsp Grated coconut
• Oil - 1 tsp

To Temper:

• 2 tbsp peanut oil
• 1/2 tsp mustard seeds
• 2 green chilli
• Curry leaves few

Instructions

• Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
• Sprinkle some salt and set aside for 15 minutes
• Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute
• Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color
• Transfer to a plate and let everything cool
• After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture
• Discard the brinjal soaked water and place the brinjal on a plate
• Add ground stuffing to the brinjal and save the rest of the ground mixture
• In a heavy-bottomed pan add oil and let the oil turns hot
• Add mustard seeds, green chilli, and curry leaves and let them splutter
• Add onion and saute for a minute
• Furthermore add ginger garlic paste and site till the onions turn translucent
• Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix
• Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between
• Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything
• Cover and cook for 20 minutes in low- medium flame, mix well in between
• Add jaggery, mix well and cover and cook for 10 minutes, mix well in between

Video

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Ingredients:

9 Brinjal, slit

Salt – as needed

1 Onion,  thinly sliced

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

1 tbsp Kashmiri chilli powder

1/2 cup tamarind extract 

Small piece

Jaggery 

1 tbsp sesame oil 

Stuffing 

1/4 tsp pepper

1 tbsp Coriander seeds 

1/2 tbsp white sesame seed

3 Red chillies (Adjust according to your spice level)

2 cardamom pods

1 clove 

Cinnamon small piece

1/2 tsp cumin seeds

1/4 cup peanut

3 tbsp Grated coconut

Oil – 1 tsp

To Temper:

 2 tbsp peanut oil

1/2 tsp mustard seeds

2 green chilli

Curry leaves few

Method:

• Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black

• Sprinkle some salt and set aside for 15 minutes

• Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute

• Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color

• Transfer to a plate and let everything cool

• After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture

• Discard the brinjal soaked water and place the brinjal on a plate

• Add  ground stuffing to the brinjal and save the rest of the ground mixture 
• In a heavy-bottomed pan add oil and let  the oil turns  hot

• Add mustard seeds, green chilli, and curry leaves and let them splutter

•  Add onion and saute for a minute

• Furthermore add ginger garlic paste and site till the onions turn translucent

• Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix

• Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between

• Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything

• Cover and cook for 20 minutes in low- medium flame, mix well in between

• Add jaggery, mix well and cover and cook for 10 minutes, mix well in between