Welcome! I am finally ready to write down the recipes. As Andharites settled in Chennai, at home we mostly end up making Andhra foods and I am going to share my most favorite Guthi Vankai or Nune Vankai. Since Daddy loves brinjals, Amma often makes brinjals in different dishes. I can always say that this is the best of all of them.
I have seen adaptations of this by Tamil friends who call it Ennai Kathrikai. But nothing beats my Mom’s recipe. Hope you also enjoy as I have always.
Selecting the right variety of Brinjal is a must for this dish. The small really violet ones are best suitable.
Here you go for the things that make this wonderful dish.
Gutti Vankaya Kura | Stuffed Brinjal Curry
- 1/2 kg – Brinjal
- 2 medium (200 gms) – Onions
- 3 medium (250 gms) – Tomatoes
- Curry Leaves
- Salt to taste
- 150 ml – Cooking Oil
- Mustard Seeds
- Urud Dal (for seasoning)
- Coriander Leaves
For the Masala
- 100 gms – Roasted Groundnuts
- 1 tsp – Ginger Garlic Paste
- 100 gms – Dry Coconut or Fresh Coconut
- 1 tsp – Poppy Seeds
- 4 – Cloves
- 3/4 inch – Cinnamon
- 4 – Small Onions (Sambar Onions)
- 15 gms – Coriander Powder
- 10 gms – Chilli Powder
- A pinch of Turmeric Powder
And last but not least dollops of mom’s love..:)
How to make Gutti Vankaya
- Grind all the ingredients needed for the masala. Keep it aside.
- Cut Onions and Tomatoes into fine pieces.
- Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
- Make four incursions on the Brinjals without cutting it fully.
- Once the masala is ready, apply the masala into the Brinjals.
- Put the cooking oil in a tawa, once its hot add mustard seeds, onions, curry leaves.
- When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
- Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
- Once ready serve it hot with rice or chapattis.