Gutti Vankaya Kura (Stuffed Brinjal Curry)
Gutti Vankaya Kura or Vankaya Chops is an Andhra recipe where a medley of spices, the masala, is prepared and stuffed into a whole brinjal, while the brinjal is steam cooked with little oil. This is a close cousin of the popular ‘Ennai Kathirikai’ made in Tamil Nadu.
Recently, I spotted fresh small Indian brinjal at the grocery store and was immediately reminded of this recipe. I had seen this recipe in an old, tattered book in black and white that belonged to my mother and have tried to make it every time I could get my hands on small brinjals. Over the years we tweaked this recipe to suit our taste and spice level.
It can be served as a side to rice or with chapathis. The Brinjal stalks are retained and are served with the dish. Hold the brinjal by its stalk, take a bite and you are immediately greeted by a multitude of tastes.. the heat of the red chilli, the spice of coriander seeds that balance the red chilli, tangy tamarind, mild sweetness from the jaggery.. all amalgamated with the taste of brinjal! Bliss! It will leave one wanting more.
These little purple beauties look great with the stalk and when served with the all spices on them, they sure do turn heads. Beautiful looks. Great taste – A crowd pleaser!
Small Indian Brinjal – 10 – 15
Oil to temper
Coriander seeds – 2 tbspn
Red chilli – 2
Channa dal – 1 tbspn
Cumin seeds – 1 tsp
Asaefoetida – 1 pinch
Dessicated Coconut – 2 tbspn
Tamarind – juice from 1/2 lemon sized ball
Salt – to taste
red chilli powder – 1 tsp
turmeric powder – 1/2 tsp
Curry leaves – 3 or 4
Coriander leaves – for garnishing
1. Heat oil in a pan and roast coriander seeds, channa dal, cumin seeds, asafoetida, coconut powder, curry leaves. Grind the roasted spices into a powder along with little salt
2. Wash brinjals and make a ‘+’ slit on the bottom. The slit should be deep enough to let the brinjals cook but not break.
3. Stuff brinjals with the prepared masala
4. Heat tamarind water along with salt, red chilli powder and turmeric powder. Place brinjals in tamarind water, close the pan and let it cook for few mins
5. Once the water is absorbed and the brinjals look cooked, turn off the heat and move the dish to a serving bowl. Garnish with finely chopped coriander leaves
Tasty ‘Gutti Vankaya Kura’ is ready. Serve with rice or chapathis!