Gutti Vankaaya Kura (Stuffed Egg Plant/Brinjal Curry)

Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutely fresh,shiny and tender(the seeds shouldnt be black)without a dried withered look.This dish tastes good only if the brinjals are fresh young and tender.The one I am posting today is made with the small purple ones.

Ingredients:-

10 fresh tender purple brinjals(vankaayi,aubergine),

1 cup peanuts - roast them, when they are cooled, rub and remove the skins,

8 to 10 dried red chilies,

¾ cup of coconut powder,

Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste,

Salt to taste,

Turmeric Powder-1/2 tsb

1 onion sliced,

1 tomato,

6 flakes garlic,

1 tsb chana dal,

1 tsb urad dal,

1 tsb black mustard seeds

12 curry leaves,

2 tb oil,

Make a tight paste: Grind coconut, red chilies ,peanuts, garlic and ½ tb salt, smooth paste. You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water. Take this paste onto a plate and divide it into two portions. One is for stuffing and the other half is for sauce/gravy.

Thoroughly wash and dry the brinjals. Even the freshest ones are not so fresh here, so I depart from the norm and remove the stems of brinjals. If you want, keep the stems. Take each brinjal and on the end, opposite of stem, make a plus shape .Fill up the plus shape slit (gap) with stuffing. Using your left hand fingers separate the quarters gently, push the stuffing inside with right hand fingers, again gently. Filling up all the slit brinjals takes time. Do it patiently and slowly without breaking the beautiful brinjals.

Heat 1 tbsp oil in a pan and add the mustard seeds ,chana dal,urad dal and curry leaves and onions and fry on medium heat for 7-8 minutes then add tomato and tamarind paste and 2cup water..After water boiled and one teaspoon of turmeric and salt. Now slowly place each of the stuffed brinjals in the dish and add the remaining paste. Cover and cook further for another 20 to 30 minutes or till the brinjals are well cooked and soft to touch. Garnish with chopped coriander leaves.

To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.Tastes wonderful with hot rice or roti.