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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|6 medium sized||Brinjal / Kathirikkai / Vankaya|
|1 cup||Onion ( finely chopped)|
|1 teaspoon||Ginger garlic paste|
|10 leaves||Curry leaves|
|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)|
|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.
- 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.