Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal is tasty side prepared with brinjal and freshly ground spice. Andhra style stuffed brinjal tasted yum with rice.
Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal is 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.
Ingredients
- Brinjal/Eggplant/Aubergine - 15 medium sized
- Salt - as needed
- Stuffing:
- Onion - 1 roughly chopped
- Garlic - 2 pods
- Coriander seeds - 2 tbsp
- Bengal gram/Chana Dal - 2 tbsp
- Red chillies- 3 Adjust according to your spice level
- Cumin Seeds - 1 tsp
- Pepper - 1/2 tsp
- White Sesame seeds - 1 tsp
- Peanut - 3 tbsp
- Grated coconut - 2 tbsp Optional
- Oil - 1 tsp
- To Temper:
- Sesame Oil - 2 tbsp
- Mustard - 1/4 tsp
- Curry leaves - 1 spring
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
- Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under "Stuffing" and saute till they are golden brown. Cool them and blend them into a paste by adding little watEr
- Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add brinjals and curry leaves. Cook on low flame
- When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside
Notes
- Can add tamrind/ tomatoes if you want it to be tangy
- Instead of grinding onions, you can also saute them directly
Stuffed Brinjal
Preparation Time : 10 min | Cooking Time : 25 min
Recipe Category : Side Dish
Ingredients:
Brinjal/Eggplant/Aubergine – 15 medium sized
Salt – as needed
Stuffing:
Onion – 1, roughly chopped
Garlic – 2 pods
Coriander seeds – 2 tbsp
Bengal gram/Chana Dal – 2 tbsp
Red chillies- 3 ( Adjust according to your spice level)
Cumin Seeds – 1 tsp
Pepper – 1/2 tsp
White Sesame seeds – 1 tsp
Peanut – 3 tbsp
Grated coconut – 2 tbsp (Optional)
Oil – 1 tsp
To Temper:
Sesame Oil – 2 tbsp
Mustard – 1/4 tsp
Curry leaves – 1 spring
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
- Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under “Stuffing” and saute till they are golden brown. Cool them and blend them into a paste by adding little water
- Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add brinjals and curry leaves. Cook on low flame
- When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside
Reminded me my mother’s Brinjal stuffed curry , we call it as “Ennegayi in karnataka”….. Thanks for sharing and making world to know the Indian myriad world of cooking!!!!!!!!……..proud of you 🙂
Thanks for introducing new term:-) blogging is fun I am learning a lot
Looks very nice Vidya 🙂
Thanks Malar:-)
Wow Vidz. 🙂 I make eggplant rice all the time 🙂 Can’t wait to try this. I have to go Indian grocery shopping-so if I find these small sized brinjals-Am trying this next 🙂 <3
Charanya, Eggplant rice is my favorite as well:-)Glad that you liked it, do try
Yummy baingan!!
Thanks G:-)
Ennegayi in karanataka and akki roti hmmm one of my family favourite combo. …just yum…
Asmitha also told this Chitra. I have tasted akki roti I liked that, yummy breakfast na.
Brinjal dishes are my favorite anytime 🙂
Aiswarya, we have lot of similar liking:-)
Yes dear 🙂 <3
<3
Sure to try this! Thank you so much for this recipe…
TC! Keep smiling 🙂
Thanks Sindhu:-)
Your mom seems to be an amazing cook…very interesting recipe..I never eat baingan but hubby loves it…shall make for him soon…will let you know then…
Thanks for complimenting my mom Natasha:-) glad that you liked. Do try and let me know
lovely yummy curry.wish to have it with hot rice.
Thanks Gayathri:-)
Wow, this must taste so good! I am not fond of brinjals unless they have lots of spices or a smokey flavor! These look wonderful 🙂
Thanks Naina:-)
Egg Plant is not my favourite among veggies,but this sure looks great!New to me!!
Thanks Shannu:-) agree many don’t like eggplant I am exception
I bet they taste great!!
Yes Christy:-)
This looks like the perfect savory dish to serve with some pilaf or couscous, thanks for sharing!
Yes Mary, great accompaniment with couscous:-)
yumm! I make stuffed eggplants with onion tomato mixture.. typical north indian style. I wanted one with nutty texture. Yours fits the bill – perfectly!
I like onion and tomato stuffing also. Thanks Namrata:-)
I love the masala coated brinjal and the stuffing….lovely dish
Thanks Vani:-)
Lovely,My fav side dish.U made me drool 🙂
Thanks Chitra:-)
Yum!! Stuffed eggplant is one of my favourites.. This looks so delicious.. I am surely making this tomorrow…
Glad you liked it:-) So try Arpita. Waiting to hear from you
My favorite dish……. Looks yummm!!
Thanks Sony:-)
All your recipes look so amazing!! Your family will never know how lucky they are! 🙂
Thanks for your kind words Sasha:-)
what a fun thing to do with eggplant! Learning so much from you 🙂
Thanks Liz:-) glad you liked it