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Stuffed Brinjal Curry Recipe | Gutti Vankaya Curry

Stuffed Brinjal Curry Recipe | Gutti Vankaya Curry | Stuffed Brinjal Fry
Stuffed Brinjal Curry Recipe  Gutti Vankaya Curry

Stuffed Brinjal Curry is a popular south Indian preparation dish. Basically named as Gutti Vankaya Curry from Andhra Pradesh Cuisine. In this recipe, eggplant stuffed with spicy masala and then cooked until perfection.

In Stuffed Brijan Curry recipe, stuffed means “filled”, where Masala filled in eggplant. Hence it named as stuffed curry. We generally make it at home and serve with plain rice, roti or chapati.

In Andhra Pradesh, this recipe served with hot steamed rice, rasam or pappu pulusu or sambar, papad and with a cup of curd. That makes the meal a complete one and the Stuffed Brinjal Fry or Gutti Vankaya Fry looks like a special one.

Stuffed Brinjal Curry or Fry is popular with different names in the Indian Cuisine:-

  • North Karnataka Cuisine-Enne Badanekai
  • Maharashtrian Cuisine-Bharli Vangi
  • Tamilian Cuisine-Ennai kathirikkai kuzhambu
  • Kannada Cuisine-Badanekayi ennegayi
  • Hindi language-Eggplant orbainganin
  • Punjabi- Bharwan Baingan
  • some other places- Baingan Musasalam & Mughlai Baingan Masala.

In this recipe, Small Brinjals-washed, dried, cut & stuffed or filled with roasted spices and herbs mixture and then cooked. Some people dislike brinjal. But when we make the brinjal stuffed with masala and make it cooked, the purple-coloured surface of the brinjal turns into shiny surface and the inside of the brinjal get soft, which makes the dish exotic & absolutely delicious one.

In stuffed brinjal curry or fry, the small brinjals stuffed with roasted masalas cooked in a lower flame to make it fry. Then the left over masalas from stuffing also used during making curry or gravy with stuffed brinjal.
Curry or gravy recipes-commonly used as staple food in Indian Cuisine. These gravy or curry type recipes made with locally available vegetables. Among them one of the very popular spicy dish is Stuffed Brinjal Curry or Gutti Vankaya Curry.

The eggplant has to be small in size. Particularly the purple coloured eggplants with stripes are best for this curry. Also, while we prepare this curry, we have to openhand with the amount of use of oil added to make this curry as the addition of oil lowers the spice levels of the curry as well as makes the curry creamier. We can adjust the spice level by increasing or decreasing the quantity of masalas as per our taste preference. We can add Jaggery also.

Quick Tips for making Stuffed Brinjal Curry or Fry:

  • Small Brinjals, fry faster so its more preferred than big ones.
  • Cut the Brinjals upto 3/4 length for stuffing or filling Masala.
  • Make Masala paste with spices, peanuts, coconut etc. Prefer Masala Paste than Powder.
  • To make it gravy, add more tamarind or imli juice and cook with left over masala from stuff.

Total time:30 Minutes
Preparation Time:10 Minutes
Cook time:20 Minutes
Recipe Category: Supplement or Side dish
Cuisine: South Indian-Andhra Pradesh
Servings:4 people

COMPONENTS OR INGREDIENTS FOR MAKING STUFFED BRINJAL CURRY OR FRY

COMPONENTS OR INGREDIENTS FOR MAKING STUFFED BRINJAL CURRY OR FRY

Small Brinjal-05 nos.
Tamarind Juice/Paste-1 tablespoon

FOR MASALA

  • Red Chili-06
  • Cumin Seeds-½ tablespoon
  • Fenugreek seeds-¼ tablespoon
  • Onion-01 (chopped thinly)
  • Ginger Garlic Paste-1 tablespoon
  • Oil-1 tablespoon
  • Peanuts-2 tablespoon
  • Split Bengal Gram (Channa Dal)- 2 tablespoon
  • Grated Coconut-2 tablespoon
  • Sesame Seeds-1 tablespoon
  • Coriander seeds-2 tablespoon
  • Whole Black Pepper-1/2 tsp
  • Jaggery-1 teaspoon
  • Salt to taste

FOR SEASONING

  • Oil-2 teaspoon
  • Mustard – 1 teaspoon
  • Cumin Seeds- 1 tablespoon
  • Curry leaves –little
  • Turmeric Powder -1/4 teaspoon
  • coriander leaves

INSTRUCTIONS FOR MAKING STUFFED BRINJAL CURRY OR FRY

INSTRUCTIONS FOR MAKING STUFFED BRINJAL CURRY OR FRY

MAKING TAMARIND PASTE OR JUICE

  • Marinate the tamarind in ¼ cup of hot water for 15 minutes. Then, squeeze the pulp of the tamarind with your hands and extract the juice.

PREPARING GRINDING INGREDIENTS FOR MASALA

  • Heat a pan or a heavy bottomed kadai and add peanuts. Skinned peanuts after roasted easily leave its skin. Fry for couple of minutes in a medium flame until roasted and remove its skin. Keep out the peanuts aside.
  • Then, fry sesame seeds in the same pan until it start to splutter. Keep out this aside.
  • Add grated coconut and fry roast till become golden brown and keep aside.
  • In the same pan, add a teaspoon of oil. When the oil become hot, insert coriander seeds, bengal gram (chana dal), red chili, fenugreek and cumin seeds and fry all these ingredients until the dal turns into golden brown. Keep out these fried ingredients and set aside.
  • Then, add 2 teaspoon of oil in the same pan. When the oil become hot, put chopped onions, ginger-garlic paste and fry them until onions transparent.

GRINDING PROCESS OF THE INGREDIENTS OR COMPONENTS FOR MASALA

  • Put all the above ready fried ingredients in a mixer jar and add a teaspoon of jaggery.
  • Grind the ingredients till to a fine paste. Add salt while grinding to make the Masala with proper salted. If we sprinkle salt later, the stuffing brinjal will be salt less inside.

STUFFING PROCESS OF THE BRINJALS

  • Wash properly all the Brinjals. Dry it with a clean Towel. Then hold one brinjal and cut it vertically till 3/4 of the length and make the slit like “CROSS (x)” mark. Do not slash to the complete down of the Brinjal. Now, do the same process of slitting for all rest brinjals.
  • Now stuff or fill each brinjal with the fine masala paste.

FOR SEASONING OR TEMPERING

  • Heat oil in the same pan used for frying the ingredients. Add mustard seeds, cumin seeds and fry until it to splutter. Then put curry leaves and mix well.
  • When mustard splutters, add the stuffed brinjals and turmeric powder. Then add the rest masala in the pan, left after stuffing.
  • Cover the pan properly and cook for about 10 minutes in a low flame sprinkling little water. Keep stirring in between for even cooking. Flip the brinjal occasionally for not getting burnt.
  • After 10 minutes, add tamarind or imli paste or juice in the half cooked brinjals and mix well. Again cover & cook for 5 minutes in a low flame.

GARNISHING

  • Once the brinjals cooked, switch off the flame and garnish with coriander leaves.

SERVING

  • The delicious Brinjal Stuffed Curry is ready. It goes well as a side dish for chapati, parathas and rice with rasam or any other South Indian Main Course.

NOTES WHILE MAKING STUFFED BRINJAL CURRY OR FRY

NOTES
  • Organic brinjals cooked faster than the regular ones.
  • Small Brinjals, cook faster so it’s more preferred than big ones.
  • You may reduce the use of tamarind, instead use tomatoes.
  • Adjust the spice level by increasing or decreasing the quantity of masalas as per taste preference. Instead add some Jaggery.
  • Prefer Masala Paste than Powder. Powder burnt easily while cooking brinjal.
  • Cook in low flame. Cooking in low flame prevents the masala and brinjal getting burnt.
  • Add salt while grinding as Masala should have salt in it. If we sprinkle salt later, the stuffed brinjal will salt less inside.
  • For gravy, add more tamarind extract along with salt & asafoetida.
  • You can do this even in a pressure pan but use weight pan not recommended.
  • Additionally, adding oil is mandatory for rich flavour.
  • Finally, Stuffed Brinjal Curry or Gutti Vankaya Curry tastes great when onions added.

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