Andhra style spicy stuffed brinjal fry is a traditional dish prepared with fresh tiny brinjals stuffed with spicy blend of spices and pan fried to dry curry. I’m being a big fan of Andhra dishes ever since I landed here in US, most of my friends are from Andhra and been introduced to all these mouth watering spicy Andhra dishes which not only a treat to your eyes but kind of a sweet torture to your tummy 🙂 This recipe is one of those paper cuttings from cook books which attracted me the most to get cooking. Awww, what could I say, so so impressed with and its been a part of our weekly menu ever since!
Gutti (stuffed) Vankaya (brinjal) Kura (curry) Vepudu (fry)… a little translation for you from Telugu to English
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| Ingredients-1 | |
|---|---|
| 6 medium sized | Brinjal / Kathirikkai / Vankaya |
| 1 cup | Onion ( finely chopped) |
| 1 teaspoon | Ginger garlic paste |
| 10 leaves | Curry leaves |
| 1/2 teaspoon | Mustard |
| 1/4 teaspoon | Cumin seeds |
| 1/4 teaspoon | Split black gram |
| 2 teaspoons | Tamarind pulp (marble size soaked in water) |
| 3/4 teaspoon | Salt (or to taste) |
| 1/2 cup | Water |
| 2 Tablespoons | Oil |
| Ingredients-2 | |
|---|---|
| 2 Tablespoons | Dry coconut flakes/ desicated / coparai thengai |
| 1/2 teaspoon | Sesame seeds |
| 1/4 cup | Peanuts (roasted) |
| 1/2 teaspoon | Turmeric powder |
| 1/2 teaspoon | Red chili powder (spicy variety) |
| 2 teaspoons | Coriander powder |
| 1/4 teaspoon | Salt (for stuffing) |
This recipe has two parts to it. First we make the powder for stuufing the brinjal and then the vepudu / fry for the stuffed brinjals. Lets get into the recipe
For the powder:
- Dry roast peanuts till they get light golden and remove.
- In the same tawa / pan, dry roast sesame seeds until well toasted to light brown, remove and switch off.
- In the same tawa/pan toast the dry coconut flakes – they get golden within seconds, make sure your keep sauteing. Once they turn light golden, remove and cool all the items.
- Now in a blender / mixie / spice grinder -combine toasted peanuts, sesame seeds, coconut, turmeric powder, salt, red chili powder and coriander powder. (refer table – 2)
- Run on pulse to make a coarse powder.
- Keep this aside.
For the Vepudu :
- Wash brinjal, trim the top, make a slit (like an “X”) keeping the other corner intact.
- Stuff each one with the powder and reserve the rest for the gravy.
- Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves.
- Fry the chopped onions till golden, add the ginger garlic paste and fry for few minutes.
- Now place the stuffed brinjal on the bed of onion mixture, sprinkle the rest of the stuffing powder on top and close with a lid.
- Bring down the flame to low and cook for 6 minutes.
- When the brinjals are half way done, add the tamarind pulp, salt (table-1) and water.
- Again cover for another 5 minutes over low flame or till the brinjal looks lightly mushy. Check now and then to avoid burning and gently stir to avoid breaking.
- When they are done, the oil will separate, gravy will thicken and keep sauteing until the masala turns like a dry curry.
- Switch off at this stage and serve as a side for any rice item.
Notes
- Yield – Serves 3 approx.
- Source: Cookbook ” Saiva Samayal Kurippugal ” by Mrs. Sailaja Devi.
- Recipe suits best with Indian style brinjal.
- Do not stir or saute vigorously as it might break the brinjals. Gentle saute will do.
- Brinjal takes time to cook, cook of low flame for atleast 6-7 minutes depending on the variety and size. Mature brinjal may take longer.
Comments
13 responses to “Vankaya Vepudu Recipe – Andhra Style Stuffed Brinjal Fry – Gutti Vankaya Kura”
Hi Mullai the taste was good,but i din’t get the red color.
delicious dish..i prepared for my son’s birthday party for vegetarian guests..everybody loved the dish.thanks mullai.
mullai looking yummy ithai nallku panna poren groundnut & ellu combi…..tasta irukkum. ur photos r asusual tempting to do.
Mullai,
Vankaya vepudu is very tempting and your presentation and final consistency,color of the gravy is perfect. Thanks for sharing this recipe. Would like to try soon, I am a brinjal lover.
Looks yummy..lovely pics..
hi……
can u tell me any other veggie tht can be used in place of brinjal as mu hubby is allergic to it. 🙁
thnxxxxxxxxxxxx
Shalu, you can do the same with capsicum, tomato . rgds, cooky
Shalini, you can try with fresh Okra/ladys finger, comes out perfect each time. Try and let me know. Thanks.
Arthi
Delicious dish mullai..
Yummy yum Mullai..
Gr88888 Mullai, brinjal is our family’s fav. veggie…tks for the wonderful recipe
Wow !! Looks very very tempting.
Have a great day
dear mullai attracting pictures tempt us to try hats off to ur photographic skills