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.

Stuffed Eggplant Curry (gutti Vankaya Curry)

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

  1. Wash and slit the eggplants lengthwise, keeping the stems intact.
  2. Grind the roasted peanuts into a coarse powder and mix it with salt, turmeric powder, coriander powder, and red chili powder.
  3. Stuff the eggplants with the peanut masala mixture and set aside.
  4. Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
  5. Add the chopped onions and sauté until golden brown.
  6. Now, add the tomato puree, tamarind paste, and salt. Cook until the oil separates.
  7. Place the stuffed eggplants in the pan and cook on low heat, covered, until they are tender.
  8. 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