Meals · Andhra Pradesh

Gutti Vankaya Kura

Small purple brinjals stuffed with a roasted peanut, sesame and coconut masala and braised whole until meltingly soft.

Prep 25 min · Cook 30 min · Total 55 min · Serves 4

Ingredients

Brinjals

• 8 Small round purple brinjals
• 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 1 Onion, finely chopped
• 1 tsp Tamarind pulp
• 1 tsp Salt

Stuffing masala

• 3 tbsp Peanuts
• 2 tbsp Sesame seeds
• 2 tbsp Dry coconut, grated
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 ½ tsp Red chilli powder
• ¼ tsp Turmeric
• 4 cloves Garlic
• 1 tsp Jaggery

Method

1. Roast and grind. Dry-roast the peanuts, sesame, coconut, coriander and cumin separately until each is golden. Cool, then grind with the chilli powder, turmeric, garlic, jaggery and half the salt to a coarse powder.
2. Slit the brinjals. Cut a cross from the bottom of each brinjal towards the stem, keeping the stem end intact. Hold them in salted water so they don't darken.
3. Stuff. Pack each brinjal with the masala. Keep the leftover masala.
4. Start the base. Heat the oil, crackle the mustard seeds and curry leaves, then soften the onion.
5. Braise. Lay the brinjals in one layer, cover and cook on low, turning every few minutes, until tender. Stir the leftover masala with the tamarind, remaining salt and 1/2 cup water, pour it in and simmer until the oil separates.

Tips

Choose brinjals the size of an egg with glossy skins and green stems; they hold the stuffing and cook evenly.