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.
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
- Wash and slit the baby eggplants lengthwise without cutting through.
- Stuff the eggplants with a mixture of coriander powder, red chili powder, and salt.
- Heat oil in a pan and add mustard seeds, cumin seeds, and chopped onions. Sauté until the onions turn golden brown.
- Add the stuffed eggplants and cook for 5 minutes.
- Now, add the chopped tomato, turmeric powder, and tamarind pulp. Mix well and cook for another 5 minutes.
- Pour in 2 cups of water, add jaggery, and simmer for 15-20 minutes until the eggplants are tender and the stew thickens.
- 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