Gutti Vankaya Curry

One of the most delectable and popular curries found in Andhra cuisine, gutti vankaya curry is a stuffed brinjal dish with coriander in a tangy sauce.Traditionally, the food down south is characteristically spicy and tangy. With the strong presence of cinnamon, coriander, red chillies, green chillies and other Indian spices, this recipe does not disappoint. The blend of these spices in this aromatic and flavourful curry awaken the palates and make for a wholesome meal. The addition of desiccated coconut in the stuffing imparts a lovely, subtle texture. This curry is well complemented by chapatti or steamed rice. This Gutti Vankaya Curry recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits

Brinjal or eggplant or aubergine, the main ingredient of this delicacy, is low in carbohydrates and high in fibre content and is favourable for people suffering from diabetes and high blood pressure. It also helps in digestion and preventing heart diseases and cancer.

Ingredients

brinjals: 5

tbsp peanuts: 4

tbsp desiccated coconut: 2

tbsp sesame seeds: 1

tbsp coriander seeds: 1

tbsp cumin seeds, plus ½ tsp for the curry: ½

cinnamon stick: 1

red chillies: 5

salt, to taste, plus ½ tsp

lemon Juice

oil: 2 tbsp

tbsp mustard seeds: ¼

handful of curry leaves

small onion, finely chopped: 1

green chilli – sliced: 1

ginger-garlic paste: ½ tsp

tamarind paste: 1 tbsp

water: 2 cups

coriander leaves, chopped, to garnish

How To Make Gutti Vankaya Curry

1. Preparethe stuffing. Roast each ingredient separatelyand then grind all of them until it turns to a smooth paste.Add salt and lemon juice and mix well.
2. Leave the stalks of the brinjals intact. Slit each brinjal in four from top towards the stem but not right through.Place them in salted waterfor 15–20 minutes and keep aside.
3. Heat oil in afrying pan.Add mustard seeds, cumin seeds, curry leaves, onions and green chilli until they crackle and turn golden.
4. Add the ginger-garlic paste and fry until the raw aromagoes away.
5. Stuff the brinjals. Fry for 2–3 minutes, then add water and tamarind paste. Let it simmer until the brinjals soften. Add water as required.
6. Garnish with coriander leaves. Serve hot.