Stuffed Eggplant Tamarind Stew (gutti Vankaya Pulusu)

Stuffed Eggplant Tamarind Stew (Gutti Vankaya Pulusu) is a traditional Andhra Cuisine dish that combines the flavors of stuffed eggplant with a tangy tamarind stew. This recipe is a perfect blend of spicy, tangy, and savory flavors that will surely tantalize your taste buds.

Stuffed Eggplant Tamarind Stew (gutti Vankaya Pulusu)

Ingredients

  • 6 small baby eggplants
  • 1 cup tamarind pulp
  • 2 onions, finely chopped
  • 1 tomato, finely chopped
  • 1 tbsp jaggery
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp red chili powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Wash and slit the baby eggplants lengthwise without cutting through.
  2. Stuff the eggplants with a mixture of coriander powder, red chili powder, and salt.
  3. Heat oil in a pan and add mustard seeds, cumin seeds, and chopped onions. Sauté until the onions turn golden brown.
  4. Add the stuffed eggplants and cook for 5 minutes.
  5. Now, add the chopped tomato, turmeric powder, and tamarind pulp. Mix well and cook for another 5 minutes.
  6. Pour in 2 cups of water, add jaggery, and simmer for 15-20 minutes until the eggplants are tender and the stew thickens.
  7. Garnish with fresh coriander leaves and serve hot with steamed 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
35g
Protein
8g
Fat
10g

Supplies

Knife Cutting board Pan Spatula

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve the Stuffed Eggplant Tamarind Stew with steamed rice or roti for a wholesome meal.

Tips & tricks

Tips: Adjust the spice levels according to your preference for a milder or spicier stew.

Cost

$10