Gutti Vankaya Kura
Stuffed eggplants cooked in a rich, spicy gravy - a classic Telugu delicacy.
Ingredients
- 8-10 small eggplants/brinjals
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 sprigs curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- 1
Make slits in the eggplants from the bottom, keeping the stem intact.
- 2
For the stuffing, mix red chili powder, coriander powder, salt, and a little oil.
- 3
Stuff this mixture into the slits of the eggplants.
- 4
Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
- 5
Add curry leaves and chopped onions. Sauté until onions turn translucent.
- 6
Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 7
Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are soft.
- 8
Carefully place the stuffed eggplants in the pan. Cover and cook on low heat for 15-20 minutes.
- 9
Gently turn the eggplants occasionally to ensure even cooking.
- 10
Once the eggplants are cooked, garnish with fresh coriander leaves and serve hot with rice.
Tips
- Choose small, tender eggplants of similar size for even cooking.
- Don't overcook the eggplants as they might become too mushy.
- You can add a tablespoon of tamarind paste for extra tanginess.
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