Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Brinjal (Eggplant) | 8-10 brinjals |
| Tamarind Paste | Lemon-size portion |
| Onion | 1, thinly sliced + 1/2 cup finely chopped |
| Red Chili | 4-5 whole, for roasting |
| Peanuts | 4 tbsp |
| Sesame Seeds (White) | 2 tbsp |
| Coconut | 3 tbsp, grated |
| Coriander Seeds | 1-1/2 tbsp |
| Cumin Seeds | 1 tsp |
| Cardamom | 2 whole pods |
| Garlic | 6 cloves |
| Chana Dal (Gram Dal) | 1 tbsp |
| Oil | As needed |
| Bay Leaves | 2 leaves |
| Curry Leaves | 1 sprig |
Preparation Time:
| Time | 15 minutes |
Cooking Time:
| Time | 40 minutes |
Instructions:
-
Prepare the Brinjal:
- Wash the brinjals thoroughly and make two slits in each, cutting halfway through. The bottom part of the brinjal should remain intact to hold the stuffing.
-
Tamarind and Brinjal Soaking:
- In a saucepan, add tamarind paste, salt, and enough water to cover the brinjals. Bring it to a boil.
- Once boiling, add the prepared brinjals to the pan, turn off the heat, and cover it. Let the brinjals soak in the tamarind water for about 10 minutes.
-
Prepare the Onion Paste:
- Heat oil in a pan and sauté the sliced onions until they become soft and translucent.
- Once softened, transfer the onions to a mixer grinder along with some tamarind water, salt, and a little water. Grind it into a smooth paste and set aside.
-
Roast and Grind Spices:
- In a dry pan, roast the red chilies, peanuts, sesame seeds, grated coconut, coriander seeds, cumin seeds, cardamom, garlic, and chana dal for 2-3 minutes until the spices release their aroma. Allow this mixture to cool.
- After cooling, grind this roasted mixture into a fine powder. Add salt and turmeric powder, and mix well.
-
Prepare the Stuffing Paste:
- To the ground spice powder, add the onion paste, a little tamarind water, and mix well to form a thick paste.
-
Stuff the Brinjals:
- Gently stuff each brinjal with the prepared spice paste, making sure to fill the slits completely.
-
Tempering and Cooking:
- In a large pan, heat oil and add cumin seeds, bay leaves, and curry leaves. Let them crackle for a few seconds.
- Once the tempering is ready, add the stuffed brinjals and sauté them for 2-3 minutes.
- Add the remaining spice mixture and some tamarind water to the pan. Let the brinjals cook on a low flame, covered, for about 20-30 minutes or until they become tender.
-
Final Touch:
- Once the brinjals are well-cooked and the masala has thickened, turn off the heat.
-
Serving Suggestion:
- Serve your delicious Gutti Vankaya with Keerai Sambar, Steamed Rice, and crispy Papad for a wholesome Andhra meal. Enjoy the burst of flavors and the delightful stuffing that will surely satisfy your taste buds.
This hearty, flavorful dish brings together a medley of spices and textures, creating a unique dining experience that’s perfect for any occasion. Whether it’s a family lunch or a special gathering, Gutti Vankaya is sure to be a hit!
