Guttu Vankaya Kura is a very popular stuffed Brinjal/small eggplant Curry from the southern state of Andhra Pradesh. The roasted blend of spices in this curry gives a delicious flavor to the dish. I used small purple Brinjals for this dish. You can also use pink or white Brinjals.
Tender Brinjals – 300 Gms
Tamarind – lemon sized ball soaked in warm water for 20 minutes.
Red Chilli Powder – ¾ tsp
Curry leaves – from 1 twig
Chopped Coriander Leaves – 1 tbsp
Turmeric Powder – ¼ tsp
Oil – 3 to 4 tbsp
Cinnamon Stick – 2 inch long piece
Green Cardoman – 3
Salt – to suit taste
To roast and grind:
Dried Red Chillies – 2
Coriander Seeds – 1 tsp
Raw Pea Nuts – 1 tbsp
Cumin Seeds – ½ tsp
Onion (Medium sized) – 1 (sliced)
Grated Coconut – 3 tbsp
Dry roast the Coriander Seeds, Peanuts, Cumin Seeds and Red Chilli for a minute over medium flame.
Add the sliced Onion and grated Coconut. Sauté them for a couple of minutes. When they become cool, grind them together to a fine paste with a little water.
Wash and cut the Brinjals. Ensure that the stalk is left intact with one end of the Brinjals. Do not discard the stalk.
Stuff the Brinjals with the ground masala. Do not over stuff. Keep the remaining Masala for the gravy.
Heat the Oil in a pan. Add Cinnamon stick and the Green Cardoman. Stir cook for few seconds.
Add the stuffed Brinjals and sauté for 4 to 5 minutes in low to medium flame.
Add Curry Leaves and Coriander Leaves. Stir cook for another 3 to 4 minutes.
Add the Red Chilli Powder, Turmeric Powder, Salt and the remaining ground paste.
Stir cook gently in low flame without breaking the Brinjals till the masala is cooked.
Extract the Tamarind Juice and add to the above.
Add a cup of water or as required. Mix it gently. Adjust Salt, if required.
Cover the pan and simmer for 6 to 8 minutes in medium flame till the Brinjals become soft.
Transfer to a serving bowl.
Serve with Roti, Chappati and Rice etc.