Stuffed Brinjal Curry, known as "Gutti Vankaya" in Telugu, is a traditional Andhra dish that showcases the rich and vibrant flavors of South Indian cuisine. This dish is a favorite in many households across Andhra Pradesh, loved for its spicy, tangy, and aromatic taste. The curry features small eggplants (brinjals) stuffed with a spicy masala paste, which are then slow-cooked to perfection, absorbing the intense flavors of the stuffing.
Andhra cuisine is known for its bold use of spices, and this dish is no exception. The stuffing typically includes roasted spices, peanuts, sesame seeds, coconut, and tamarind, creating a complex and layered flavor profile. The brinjals are slit and stuffed with this fragrant mixture, then cooked until they become tender and flavorful. The result is a curry that is rich, spicy, and deeply satisfying, perfect to serve with hot rice.
For making this dish you have to chose small tender brinjals.
Ingredients:
- Small Brinjals / Eggplants - 7 or 8
- Onion - 1
- Tomato - 1
- Red Chilli Powder - 1 tsp.
- Dhania Powder - 1 tsp.
- Grated Coconut - 1 tbsp.
- Garlic - 3 pods
- Ginger - 1 inch piece
- Garam Masala - ½ tsp.
- Salt - 1 tsp. or as needed
- Tamarind - Small lemon sized
- Oil - 2 tbsp.
Method:
- In a mixer, take all the ingredients except brinjal and grind to a fine paste by adding little water.
- Clean and wash the brinjals and slit the bottom part into four. Do not remove the top stem.
- Slowly stuff the ground masala into the brinjals. There will be some masalas remaining.
- Take oil in a pan and slowly add the stuffed brinjal and fry in medium flame till the brinjals become soft.
- Now add the remaining masala and half cup of water and cook till oil oozes out and it thickens. Cook in a medium flame.
- Your spicy and tasty stuffed brinjal curry is ready.
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