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.
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
- Wash the eggplants and make a plus-shaped slit at the bottom, keeping them intact.
- Heat 1 tablespoon of oil in a pan and sauté the onions until golden brown.
- 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.
- Stuff the eggplants with the prepared masala mixture.
- 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.
- 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