Gutti Vankaya Kura (Stuffed Brinjal Curry) is a dish of Andhra Cuisine. The brinjals are cooked in spices along with tamarind juice and flavoured with roasted sesame seeds powder. Every home has a different version of making this curry but the basic ingredients remain the same. The curry tastes better if relished along with steamed rice with a hint of clarified butter (ghee).
The main ingredients in Gutti Vankaya Kura being brinjals, the brinjals should be small round shaped. The bigger the size of brinjals, you will find lot of seeds into it and needs to be cooked for a longer time. The curry can be cooked with either green or purple brinjals. This is a very traditional recipe, where the spices were coarsely grinded on a stone with a wooden log, which was designed in a round shape specially used for this purpose. The stone is called rolu, which is a big stone shaped in the form of square and carved inside like a deep hole. This form of the instrument was used to grind the ingredients coarsely those days. Another form of stone with this carved stone usually makes the ingredients grind finely.
Ingredients:
1. Round brinjals - 8 no.
2. Garlic - 1 no.
3. Onion - 1 no.
4. Tomato - 1 no.
5. Chilly powder - 1 to 2 tsp.
6. Coriander powder - 1 and half tsp.
7. Turmeric - a pinch
8. Mustard seeds - 1 tsp.
9. Curry leaves - 5 to 6 leaves
10 Tamarind juice - 2 tbsp.
11. Sesame seeds - 1 tsp.
12. Salt to taste
13. Oil - 2 tbsp.
Cooking Method:
1. Skin out the garlic pods and chop the onions finely.
2. For the masala to coarsely grind, along with this onions and garlic add turmeric powder, chilly powder, coriander powder and salt. Keep this aside to stuff it in brinjals.
3. Take a bowl of water and half cut the brinjals twice giving a space and put this in the water so that they do not change their colour.
4. Now stuff the masala into the brinjals nicely and keep them aside.
5. Heat oil in a cooking pot and add mustard seeds. Once this splutters, add curry leaves followed by tomato (chop the tomatoes).
6. Once the tomatoes are cooked, add the already stuffed brinjals and cook it covered stirring occasionally and slowly so that the brinjals does not break.
7. Once the brinjals are half cooked add tamarind juice and little water according to the consistency you want.
8. Let the brinjals cook completely in this curry.
9. Dry roast the sesame seeds, powder them and add to the curry once the curry is cooked.
10. Gutti Vankaya Kura is ready to be served with rice or bread of your choice.
Note:
1. Do not add water while you blend the ingredients coarsely. The dry spices gets blended along with onion and garlic nicely.
2. Since the sesame seeds keep the body warm, this can be added during the winter season and you can avoid this during summers.
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1. Do not add water while you blend the ingredients coarsely. The dry spices gets blended along with onion and garlic nicely.
2. Since the sesame seeds keep the body warm, this can be added during the winter season and you can avoid this during summers.
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