Andhra-Style Stuffed Brinjal (Gutti Vankaya Koora) Recipe
Gutti Vankaya Kora, a traditional Andhra Pradesh dish, is a flavourful and aromatic stuffed brinjal (eggplant) curry. This recipe showcases the rich culinary heritage of Andhra cuisine, with its intricate blend of spices and the careful preparation of the brinjals. The dish is known for its bold flavours and is often served with steaming hot rice or roti.
Details
| Course | Main Course |
|---|---|
| Cuisine from which Indian State or country | Andhra Pradesh, India |
| Servings | 4-6 people |
| Preparation time | 30 minutes |
| Cooking time | 40 minutes |
| Calories | Approximately 250 per serving |
Ingredients
- 4-6 small brinjals (eggplants)
- 1 cup peanuts or cashews
- 1 cup sesame seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tablespoons oil (preferably sesame or peanut oil)
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger paste
- 2 tablespoons tamarind paste
- 2 tablespoons lemon juice
- Fresh coriander leaves for garnish
Method
- Roast the peanuts, sesame seeds, coriander seeds, and cumin seeds in a pan until fragrant. Let them cool and then grind them into a fine powder.
- Slit the brinjals lengthwise, making sure not to cut them completely through. Soak them in salted water for about 10 minutes to remove bitterness.
- Heat oil in a pan and sauté the chopped onions until they are translucent. Add the minced garlic and ginger paste and sauté for another minute.
- Add the chopped tomatoes and cook until they are soft and mushy.
- Add the turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
- Add the ground spice mixture and mix well. Cook for about 5 minutes.
- Stuff each brinjal with the prepared spice mixture and place them in a pan. Add the tamarind paste and lemon juice, and enough water to cover the brinjals.
- Cook on medium heat, turning the brinjals occasionally, until they are tender and the gravy thickens.
- Garnish with fresh coriander leaves and serve with rice or roti.
Special Note
Gutti Vankaya Kora is a dish that embodies the heart of Andhra cuisine, with its complex interplay of spices and the meticulous preparation of the brinjals. This dish has been a staple in many Andhra households for generations and is often served during special occasions and festivals. The first time I made this dish, I was struck by the depth of flavors and the simplicity of the ingredients. It’s a true testament to the culinary richness of Andhra Pradesh and a must-try for anyone looking to explore the authentic tastes of India.
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