Stuffed Eggplant Curry / Gutti Vankaya Kura

Stuffed Eggplant Curry or Gutti Vankaya Kura is more popular in common dish in Andhra, this dish is used in Rayalaseema areas like kurnool, Kadpa etc.

Gutti Vankaya Kura

Ingredients

• 1/4 kg purple brinjals, wash, make quarters (pieces) with their stalk intact take small lemon sized tamarind, extract their pulp
• 1 1/4 tbsps of oil

For stuffing

• 1 large onion, sliced
• 1 cinnamon stick
• 1 tsp red-chilli powder
• 1 tsp coriander powder
• 4-5 garlic cloves
• 1 1/2 tsps ghee or soft butter
• 1/2 - 1 tbsp grated jaggery or sugar (which ever is available)
• Add salt to suit your taste

For tadka (seasoning)

• 1/4 tsp methi seeds
• A stack of curry leaves

Method

• Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds.
• Add the sliced onions and saute till the rawness disappears and it becomes golden brown. Approx 4-5 mts. Keep aside to cool.
• Once cool, make a coarse paste of it. Remove the paste into a bowl, then add salt to taste, red chilli powder, jaggery (or sugar), coriander powder and ghee. Combine well and stuff the brinjals with this paste.
• Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown.
• Place the stuffed brinjals in the oil and cook on medium high flame for 2 mins. Now, cover with lid and let them cook on medium low flame for about 12-14 mins. Keep checking in between and stir fry to ensure they don't burn or stick to the pan.
• Add the tamarind extract along with a cup of clean water. Bring to a boil and reduce flame and place lid and cook over low flame for about 13-15 mins. The water content should evaporate while cooking.
• Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute. It should take about 8-10 mins for the brinjals to be well roasted. Turn off the heat.
• Serve with hot plain steamed rice.