Stuffed Eggplant Curry (gutti Vankaya Curry)
Stuffed Eggplant Curry, also known as Gutti Vankaya Curry, is a popular dish from the Andhra Cuisine. This flavorful and aromatic curry is made by stuffing small eggplants with a spicy and tangy masala, and then cooking them in a rich gravy. It is a perfect combination of spices and textures, making it a delightful dish for any occasion.
Ingredients
- 8 small eggplants
- 1 cup roasted peanuts
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 1 tablespoon red chili powder
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 sprig curry leaves
- 4 tablespoons oil
- Salt to taste
Instructions
- Wash and slit the eggplants lengthwise, keeping the stems intact.
- Grind the roasted peanuts into a coarse powder and mix it with salt, turmeric powder, coriander powder, and red chili powder.
- Stuff the eggplants with the peanut masala mixture and set aside.
- Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
- Add the chopped onions and sauté until golden brown.
- Now, add the tomato puree, tamarind paste, and salt. Cook until the oil separates.
- Place the stuffed eggplants in the pan and cook on low heat, covered, until they are tender.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 15g
Supplies
Knife Cutting board Pan Grinder
Tools
Mixing bowl Spatula
Serving suggestions
Serving suggestions: Serve the Stuffed Eggplant Curry with steamed rice or roti for a wholesome meal.
Tips & tricks
Tips: Make sure to choose small and tender eggplants for this recipe to ensure they cook evenly and have a creamy texture.
Cost
$10