GUTTI VANKAYA KURA

 

I usually follow recipes to a T, but there are some that I tweak to suit my taste buds. Gutti Vankaya Kura is an Andhra-style eggplant curry cooked in a rich peanut–sesame gravy, along with other spices that deepen its flavour. The traditional method uses whole brinjals stuffed with masala, slit into four while keeping the stalk intact. I’ve prepared it that way several times, but often the stuffing tends to spill out. So, I decided to try a different approach: I cut the brinjals into pieces and cooked them like a regular curry, using the same masala from the authentic recipe.While preparing this curry, make sure the brinjals are fresh; otherwise, the flavour won’t shine. Personally, I love enjoying it with plain rice and a dollop of ghee.

 INGREDIENTS TO ROAST & GRIND:

 

CORIANDER SEEDS- 5TSP

CUMIN SEEDS- 1 TSP

GROUNDNUTS- 4 TSP 

SESAME SEEDS- 3 TSP

CARDAMOM- 2

CINNAMON- 1

ONION BIG- 1

COCONUT GRATINGS- 2 TBSP

GARLIC CLOVES- 4 NOS

GINGER CHOPPED- 1 TSP

SALT TO TASTE 

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 2 TSP 

TAMARIND - SMALL PIECE. 

 

OTHER INGREDIENTS:

 

BRINJAL STRIPED- 700 GRAMS 

MUSTARD- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

 

PROCEDURE :

 

1. In a pan heat oil and roast coriander seeds,cumin seeds,cardamom,sesame seeds,cinnamon,ground nuts till its roasted.

 

2.Grind the ingredients to powder form and keep it aside.

 

3.In the same pan add another teaspoon of oil and saute onions,coconut gratings,tamarind piece,garlic cloves,ginger pieces and grind along with the spice powder to a paste adding water.

 

4.Also add chilli powder 1 tsp and turmeric powder to the mixer grinder,while grinding.

 

5. In a pan add oil splutter mustard seeds and saute chopped brinjal pieces.Add oil and remaining teaspoon of chilli powder and cook in medium flame.Add curry leaves over it.

 

6.When the veggie pieces soften,add the paste over it and simmer in mild heat.

 

7.If you prefer the gravy consistency,then you can add water accordingly.I made it as a semi gravy ,as you see in the pic.

 

8. If you prefer the stuffed version,then you slit the brinjal into four with stalk intact,check for any kind of infestation and then fill the masala inside.

 

 9.Prepare the seasoning by spluttering mustard,cumin seeds,then carefully placed the stuffed brinjal over the seasoning.Reseve some portion of the masala for cooking the brinjals in it.Simmer the brinjals for covering it with a lid---your stuffed version is ready.