Brinjals are known as Vankaya in Telugu. Gutti Vankaya Kura is s very authentic dish from Andhra cuisine. Tender brinjals are stuffed with fresh, ground masala, sautéed and simmered in tamarind gravy.
It’s a rich, spicy sweet , sour and a very delicious gravy which can be served with rice or roti. I made it for the first time today and am happy to say that it came out very well and everyone at home really loved it:)
Small brinjal – 15-18
Tamarind – small lemon sized
Oil – 2 tbsps
For the masala
Oil – 1 tsp
Onion – 3 medium sized
Garlic – 8-10 cloves
Red chilli powder – 2 tsps
Coriander powder ( dhania) – 3 tsps
Cumin ( jeera) – 1 tsp
Roasted peanuts – 2 tbsps
Turmeric powder – 1/2 tsp
Jaggery – 1 tbsp
Salt to taste
For the tempering
Oil – 2 tsps
Mustard – 1/2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds ( methi/ vendhayam) – 1/4th tsp
Curry leaves – few
Soak tamarind in a cup of water for 30 mins. Squeeze well and take the extract.
Peel, wash and slice the onions.
Peel the garlic.
Wash and slit the brinjal ( like a cross)keeping it whole with its stem intact. Keep them immersed in water till required.
To make the masala
Heat a tsp of oil in a pan. Add the sliced onions and garlic and sauté till the onion turns slightly golden brown.
Cool and grind with along with the rest of the ingredients mentioned to a smooth paste.
Stuff the slit brinjals with this masala paste. Keep the remaining paste aside.
Heat 2 tbsps of oil in a pan. Place the brinjals gently. Close the pan with a lid and cook till it turns soft. Turn the brinjals once or twice while cooking.
Add the tamarind extract now and let it boil till the raw smell goes away.
Now add the remaining masala paste and mix gently. Check for the seasonings.
Let it simmer on a medium flame for 10 mins.
Heat 2 tsps of oil in a pan. Add mustard. When it starts spluttering, add cumin seeds, fenugreek seeds and curry leaves. Sauté for few seconds and add the tempering to the gravy.
Serve the gravy hot with steamed rice/ roti 🙂