Friday 2 December 2011

Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi)

Gutti Vankaya Koora or Stuffed Eggplant/Brinjal curry is Andhra delicacy.As its name suggests stuffed brinjal curry is not only an Andhra classic, it is also very pretty to look at and the taste is pure fiery heaven.Well stuffed brinjal curry can be made with a variety of stuffing's. The one I am posting today is a dry version with curry powder which is very easy and very simple to make.

Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi
Stuffed Brinjal With Curry Powder (Gutti Vankaya - Koora Podi)

Baby eggplants – 12, washed and dried
Curry Powder- to stuff the egg plants
salt- to taste

1.Make a “X” cut on the bottom of the eggplant, about 3/4th of the way up, making sure that the eggplant still holds together and does not become pieces. Keep aside. 

2.Mix some salt according to the taste to the curry powder.Gently open the eggplants and stuff the Curry Powder inside. Continue doing it for the remaining eggplants.

3.Heat 2tbsp oil in a wide pan; arrange the stuffed eggplants in the pan. Cook covered on medium low heat until eggplants are about ¾th cooked.

4.Now Open the lid and add 1tbsp oil all over the eggplants.Cover and cook until eggplants are tender. 

5.Switch off the flame and sprinkle little curry powder and chopped coriander on the eggplants.Serve hot with Plain rice .

Curry Powder Recipe:
Enhance the taste of vegetables with this powder.

Ingredients:Oil - 2tbsp
Red chillies - 1cup 10-15 stalks removed (one can add or reduce the amount of redchillies  according to their spicy levels)
Curry leaves- 1/2 cup
Asafoetida- 1tsp
To be roasted with out oil.
Bengal gram / Channa dal -  1 cup
Spilt black gram  / urad dal - 1cup
dry coconut powder - 1/4cup grated


1.On a low flame, dry roast the channa dal and urad dal,each separately to deep brown.roast the dry coconut without oil until golden brown.

2.Heat the oil and roast the chillies on a low flame until crisp and bright red,but not brown.remove from oil and set a side.Now,roast the curry leaves until crisp and dark green.remove from oil and set aside.

3.Grind all these ingredients into a fine powder.Cool and store in an airtight container.

Note: Do not add salt to the curry powder if you want to preserve the powder for long time. You can add the salt to curry powder while making the recipe according to
the quantity of the curry powder that you are using for the recipe.

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