Description
Andhra Style stuffed brinjal curry. (Gutti Vankaaya Koora / Vankaya curry / Stuffed Brinjal curry / Thai eggplant Curry)
| Ingredients-1 | |
|---|---|
| 6 no | Shallots (sambar onions) |
| 1 inch | Ginger |
| 3 clove | Garlic |
| 1 no | Cinnamon stick (small) |
| 3 nos | Cloves |
| 1 tsp | |
| 4 tbsp | |
| 1 tbsp | Peanuts |
| 4 nos | Dry red chilli |
| 3 tsp | Dry coriander seeds |
| 1 tbsp | Dry coconut flakes/ dessicated / coparai thengai |
| Ingredients-2 | |
|---|---|
| 1 Lemon Sz | Tamarind |
| 6 nos | Green brinjals |
| ¼ tsp | Turmeric powder |
| 2 tsp | Red chilli powder |
| ¼ tsp | |
| ¼ tsp | |
| 6 nos | Curry leaves |
| 1 tsp | Salt (or to taste) |
| 4 tbsp | Oil |
| ½ tsp | Jaggery (powdered) |
Instructions
Dry roast each of the following item separately 1.peanuts, 2.sesame seeds, 3.dry coconut, 4.coriander seeds and 5.red chillies. Grind them with small shallots, ginger garlic, cinnamon, cloves and cumin seeds to make a thick paste. Wash and cut off the stems of the brinjal, make a cross shape slit on the other end and stuff them with the ground paste. Keep the remaining paste for the gravy, dilute with 1 cup of water.
Heat oil in a sauce pan splutter mustard, cumin and curry leaves, add the diluted paste to this along with turmeric powder, red chilli powder, jaggery, tamarind pulp and salt. Arrange the brinjal in the gravy and put the lid on and cook over medium flame for 10 minutes. When the brinjal turns tender, switch off and serve.
| 
| 
| 
Thank you Raja.
After reading some reviews,
After reading some reviews, I was skeptic to try this dish but after cooking... wow it was so good with rice. I didn't even take any side dish. This one will be in my favorites list.