Saturday, 15 March 2014

Guthi Vankaya Koora (Andhra style stuffed brinjal)

There are so many different varieties of stuffed brinjal and this recipe is a typical Andhra style stuffed brinjal or Guthi Vankaya inspired from The aromatic coriander and coconut spicy and tangy stuffing make this brinjal curry absolutely lip smacking!

  • Small brinjal/eggplant - 10
  • Tamarind paste - 1/2 Tsp mixed with 1/4 cup of water (Tamarind extract of a small lemon sized tamarind can also be used)
  • Oil - 2 Tbsp
  • Chopped coriander leaves - for garnish

For Stuffing:
  • Fresh grated coconut - 1/2 cup
  • Green chillis - 4
  • Coriander leaves - 1/2 cup
  • Cumin seeds - 1 Tsp
  • Cinnamon - 1/2 inch piece
  • Ghee - 1 Tsp
  • Salt - as needed

For Tempering:
  • Curry leaves - 10
  • Asafoetida - 1/2 Tsp

  1. Grind all the ingredients under "For Stuffing" using very little water (about 1-2 Tbsp)
  2. Slit the brinjals upto 3/4th of their length and stuff it with the ground mixture. If there is some stuffing remaining, keep it aside as it can be added later
  3. Head oil and add curry leaves and hing (asafoetida). Saute for a few seconds and add carefully the stuffed brinjals and cook on a medium flame for 2-3 minutes
  4. Cover with a lid and cook further for 10 more minutes
  5. Make sure to keep the flame very low so that the brinjals do not get burnt
  6. Add the tamarind water and remaining stuffing. Allow it to boil and cook again for 10-12 minutes with the lid covered
  7. Remove the lid and cook for 5 more minutes till the water is reduced and brinjals are roasted well
  8. Garnish with fresh and finely chopped coriander leaves and serve hot with rice and sambhar

1 comment:

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