Gutti Vankaya Koora

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 Gutti Vankaya Koora is a delicious Andhra-style stuffed eggplant curry. It is made by stuffing small eggplants with a flavorful masala mixture and then cooking them in a rich gravy. Here's a recipe to prepare Gutti Vankaya Koora:



Ingredients:

  • 10-12 small purple eggplants (brinjals)
  • 1/2 cup roasted peanuts
  • 2 tablespoons sesame seeds
  • 2 tablespoons dry coconut powder
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon tamarind pulp
  • 1 tablespoon jaggery or sugar
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • A pinch of asafoetida (hing)
  • Curry leaves
  • Salt to taste
  • Fresh coriander leaves for garnishing

For the spice paste:

  • 2 onions, chopped
  • 3-4 green chilies
  • 4-5 garlic cloves
  • 1-inch piece of ginger

Instructions:

  1. Wash the eggplants and make a plus (+) slit at the base, keeping the stem intact. Set them aside.

  2. Dry roast peanuts, sesame seeds, coriander seeds, and cumin seeds separately until lightly browned and fragrant. Allow them to cool.

  3. Grind the roasted peanuts, sesame seeds, coriander seeds, cumin seeds, dry coconut powder, onions, green chilies, ginger, and garlic cloves to make a coarse paste. You can add a little water if needed.

  4. Stuff the prepared masala paste into the slit eggplants, gently pressing it in. Keep the stuffed eggplants aside.

  5. Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and cumin seeds and let them splutter.

  6. Add asafoetida, turmeric powder, and curry leaves to the pan. Stir for a few seconds.

  7. Place the stuffed eggplants in the pan and sauté them gently for a few minutes until they are slightly browned.

  8. Reduce the heat to low, cover the pan with a lid, and let the eggplants cook for about 15-20 minutes. Stir occasionally to ensure even cooking.

  9. In the meantime, mix tamarind pulp and jaggery (or sugar) with a little water to make a thin paste.

  10. Once the eggplants are partially cooked, pour the tamarind-jaggery mixture over them. Add salt to taste and mix gently.

  11. Cover the pan again and let the eggplants cook in the gravy for another 15-20 minutes or until they are completely cooked and tender.

  12. Once the curry is ready, garnish it with fresh coriander leaves.

Serve Gutti Vankaya Koora hot with steamed rice or roti. It makes a delicious and satisfying meal.

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