Gutti Vankaya Curry or Stuffed baigan

Andhra special Gutti Vankaya … Brinjal is consider to be the king and tastiest vegetable. There is song .. Aaha emi ruchi .. thina ra mimarchi … telling that if you eat daily also you would love it.

Ingredients:
Small Purple Brinjals or Egg Plant (Tender) 20
Urad dal or Menapa pappu1 ½ table spoons or 5 teaspoons
Chana dal or Senaga pappu1 ½ table spoons or 5 teaspoons
Coriander seeds 1 ½ table spoons or 5 teaspoons
Jeera 1 table spoon or 3 teaspoons
Red chillies 10
Tamarind 2 lemon sized

Turmeric powder ¼ teaspoon

Hing or Inguava 2 pinches

Oil 4 table spoons

Salt as needed

Preparation:

1. Heat a pan and add 2 teaspoons oil after oil is heated add chana dal, urad dal, coriander seeds, jeera, red chillies, tamarind and hing. When the dals change color and nice aroma comes. Switch of the stove. It takes about 10 minutes in low flame. If you keep in medium flame you have to saute them in between mix well continuously.

2. Let them cool and in a mixie or blender, blend it into fine powder.

3. Wash and wipe the brinjals. Slit the brinjals in the base in cross shape with out cutting the green top apart.

4. Heat a pan add oil to it after oil is heated add the brinjals and fry them for 5 minutes on all sides uniformly. This will reduce the cooking time for brinjals.

5. Let the brinjals cool. In the powder mix tumeric powder, salt and little oil/water to make it tight. I have added water. Make them into 1 ½ cm balls. Stuff the balls in the slit of brinjal and press the brinjal gently. Do this for all brinjals.

 

6. In the same pan that we fried our brinjals, put the stuffed brinjals and cook in medium low flame.

7. Cover it with lid and cook for 10 to 15 minutes. Saute them gently in between on all sides by gently moving the brinjals with a spatula or hand in between.

8. When the brinjals are tender and cooked add little salt and sprinkle the remaining powder (optional).

9. Serve hot with white rice.

This goes to Bookmarked recipe on Tuesday hosted by Aipi and Priya.