Stuffed Eggplant Curry (gutti Vankaya Koora)

Stuffed Eggplant Curry, also known as Gutti Vankaya Koora, is a popular dish from the Telugu Cuisine. This flavorful curry features tender eggplants stuffed with a spicy and tangy masala, cooked to perfection.

Stuffed Eggplant Curry (gutti Vankaya Koora)

Ingredients

  • 4 small eggplants
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cup roasted peanuts
  • 1/4 cup desiccated coconut
  • 1 tablespoon tamarind paste
  • 2 tablespoons sesame seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 2 tablespoons oil
  • Salt to taste

Instructions

  1. Wash the eggplants and make a plus-shaped slit at the bottom, keeping them intact.
  2. Heat 1 tablespoon of oil in a pan and sauté the onions until golden brown.
  3. Add the tomatoes, peanuts, desiccated coconut, tamarind paste, sesame seeds, red chili powder, turmeric powder, coriander powder, and salt. Cook for 5 minutes and let it cool.
  4. Stuff the eggplants with the prepared masala mixture.
  5. Heat the remaining oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Place the stuffed eggplants in the pan and cook on low heat for 20-25 minutes, turning occasionally until the eggplants are cooked through.
  6. Serve the Stuffed Eggplant Curry 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

Frying pan Knife Cutting board Spatula

Tools

Mixing bowl Small spoon

Serving suggestions

Serving suggestions: Serve with steamed rice or Indian bread like roti or naan.

Tips & tricks

Tips: Choose small and tender eggplants for the best results. Adjust the spice levels according to your preference.

Cost

$10