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.
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
- 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
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
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
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