Gutti vankaya (stuffed eggplant) curry
This is an Andhra specialty that is really flavoursome and tasty. A touch of tamarind adds to the zestiness of this dish. There are many ways of making stuffed eggplant and this is one way. The addition of tamarind and peanuts in this dish adds a totally new dimension to the flavour palate.
Ingredients
Small eggplants – 16
Tamarind – size of small lemon
Masala
Peanuts – 4 tbsp
Coriander seeds – 2 tbsp
White sesame seeds – 2 tsp
Fenugreek – 1/2 tsp
Cumin seeds – 1 tsp
Cloves – 6
Cinnamon – 2 (one inch pieces)
Cardamom – 1
Dried coconut – 2 tbsp
Onion small – 1 (chopped)
Ginger grated – 1 tsp
Garlic – 4 cloves
Onion medium – 1 chopped
Curry leaves – 10
Cumin seeds – 1/2 tsp
Oil – 2/3 tbsp
Turmeric powder – 1/2 tsp
Chilli powder – to taste
Salt – to taste
Wash and slit the eggplant with the stalk into four so each eggplant is still held together. Put these in a dish with water and salt. Make 1/2 cup tamarind water with the pulp and set aside. Dry roast the peanuts and when cool, remove the skin and keep aside. In same kadai, roast the coriander seeds, fenugreek, cumin seeds, cloves, cinnamon and cardamom. Add sesame seeds after a few mins and roast well till sesame seeds splutter. Now add the dried coconut and continue roasting for a few mins. When the spices have cooled down dry grind till all spices are well ground. Now add the small onion that has been chopped, the garlic and ginger and grind with the dry powder, adding a little water, chilli powder and salt till you get a smooth, thick paste.
Dry the egg plants and using the paste, stuff all of them and set aside. Keep the remaining paste for making the gravy. In a kadai, add the oil and pop the cumin seeds and add curry leaves. Fry the chopped onions till they turn translucent. Now gently put in the stuffed egg plants, add the turmeric powder, chilli powder, and salt. Add the tamarind water and allow the eggplant to cook well. Now add the remaining paste and mix gently., adding some water if necessary. You will get a delicious, thick and creamy gravy that coats the egg plants. Keep cooking and once the oil separates from the gravy, you know that the curry is done. Serve hot with rice or rotis. Serves 4.
Wow! Hope it is as easy to do as we read? Thank you. We do stuffed brinjal without onion garlic. The rest of the items are same or is it different?