Gutti vankaya curry / Gutti Vankaya kura
Brinjals stuffed in cococnut and peanut based spice mixture and cooked until tender, with a slightly tangy taste from the tamarind and nutty flavour from sesame.
- pans, fine blender, chopping board and knives, butter knife
- 6-7 no.s Egg plant / brinjal
- 1 medium Onion finely chopped
- 1 medium Tomatoes chopped
- 4 tsp red chilli powder
- 2 tsp Corriander powder
- 1 tbsp coconut powder
- 3 tbsp unsalted peanuts
- 1 tbsp white sesame seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 5 tbsp - Oil
- Salt (to taste)
- 1 ball of Tamarind ( big lemon sized )
- 1 tsp Sugar
- 1-2 large pods Garlic (large pods)
- 1.5 cups Water adjust to consistency
- In a pan add 1/2 tsp oil and the peanuts and roast them for a bit and add the cumin, fenugreek and the sesame seeds once they are toasted transfer it to a plate and let it cool down.
- In the same pan, add 1 tsp oil, add the chopped onions and sauté with a little salt. Cook the onions until they turn soft and translucent. Next add in the tomatoes, Garlic pods and cover and cook for a minute to soften them and sauté until they are cooked.
- Next add in the grated coconut or dry coconut powder and roast it for a minute and remove from a heat and allow it to cool.
- Transfer the peanuts and the onion tomatoes mixture together in to a Blender.
- Add red chilli powder, Corriander powder and salt and blend it to a smooth paste using a little bit of water. Do not add to much water we want a slightly thick consistency.
- Wash, wipe and chop the egg plant or brinjals if it’s a long one cut it in half like I did and make slits making a cross as shown in the picture.
- Meanwhile soak the tamarind in a cup of some warm water and allow it to rest in it for atleast 10 mins and extract the tamarind pulp from it by squeezing it between your fingers.
- Carefully spread the slits in the brinjal and using a butter knife or a thin spoon scoop the ground masala paste into the slits you have made.
- repeat the filling process for all the brinjals. You will have some masala is left behind and we will use them for the curry base. so keep the remaining masala aside.
- Take the same pan, add the remaining oil, gently add the stuffed brinjals one by one and cover and cook for 5 mins. After 5 times turn them over to the other side and cover and cook for 5 more minutes. Continue to move them around and cook until the brinjals have turned bright purple and has soften to touch.
- Add in the left over ground masala paste and the tamarind extract, salt to taste and stir well. Cover and cook in medium flame Until the curry comes to a bubbling boil and then turn it over to low flame for about 10-15 mins.
- You’ll begin to see oil spots appearing on the sides you know the gutti vankaya is ready.
- Serve it hot with rice or roti. It tastes great with biriyani too.
- Adjust the spice level to your liking. Add less or more based on your liking. But this curry is basically a moderately spicy tangy curry