Gutti Vankaya Koora / Stuffed Brinjal Recipe
The Gutti Vankaya Koora / Stuffed Brinjal Recipe which I mentioned here is easiest as all the ingredients will be readily available. If you keep some powders handy then you can play around with the masala preparation.
I always like stuffed veggies. Brinjal always occupied the first place. There are many variations of stuffing available and every stuffing goes well with brinjal. I personally prepare 3-4 varieties of stuffing.
Gutti Vankaya Koora or Stuffed Brinjal Recipe is the most common curry recipe in every house hold of Andhra and Telangana regions. Some of them are gravy based while some of them are stuffed and fried. It is also prepared in Karnataka and Maharashtra as it makes an awesome combination with Jowari Roti. It is called Yennegai in Kannada and Bharli Vangi in Maharashtra.
The common belief is that this Gutti Vankaya Koora – Stuffed Brinjal Recipes requires more oil. I have seen in some houses in Andhra where deadly amount of oil is used to prepare this recipe. On a humorous note, the brinjals actually float in oil. It is not necessary to use excessive amount of oil to prepare this recipe.
This Gutti Vankaya Koora can also be prepared in a pressure pan adding water. It equally tastes delicious.We can also use microwave, then it will not only spseed up the cooking process, but also helps in using less amount of oil. I have made this Gutti Vankaya Koora using both microwave and stove top
This Gutti Vankaya Koora is prepared by mixing Sambhar Powder with other roasted nut powders and spices and then stuffed into tender Brinjals
Let us see how to make this Gutti Vankaya Koora / Stuffed Brinjal Recipe
- Brinjals small to medium sized : ½ kg
- Sambhar Powder : 3-4 tsp
- Peanut powder : 2tsp (Dry roast peanuts and coarse grind them)
- Roasted sesame powder : 1 tsp (Dry roast sesame and coarse grind them)
- Chilly Powder : 1 tsp
- Asafoetida (Hing) : A pinch
- Turmeric powder : A pinch
- Salt : As per taste
- Oil : 2 tsp
- Cumin Seeds (Jeera) : ½ tsp
- Coriander : ½ cup finely chopped
- • Wash the brinjals, cut the stem and cut them along both the direction forming a “plus shape” at the bottom, as shown in the picture. Do not cut it fully. Immerse them in a bowl of salt water. This helps in preventing brinjals from turning into dark color.
- • Meanwhile let us prepare the stuffing masala.
- • Add all the powders mentioned above in a bowl. You can add few drops of oil to bring this mixture to the wet sand consistency. This helps in easy stuffing of brinjals. I generally do not add oil to the masala to reduce oil consumption. If you are not calorie and fat control freak then you can some butter in this mixture and stuff it (Trust me it tastes awesome).
- • Now take out each brinjal, wipe it dry and then stuff this mixture and keep it aside.
- • Transfer the stuffed brinjals into a microwave safe bowl and cook them for three minutes.
- • Now take them out add ½ tsp of oil, mix the brinjals carefully and again cook for another three minutes. The brinjals will become soft now.
- • Heat remaining oil in a pan and add cumin seeds to splutter. Now add the half cooked brinjals and mix well.
- • Cook on a low flame until the brinjals are done
- • Granish with coriander and serve with rice or rotis.