Staffed Brinjal(Gutti Vankaya) recipe a try for a weeknight dinner or a special Sunday lunch. The Eggplant or brinjals are cooked with a spicy peanut-based stuffing and gravy base making it delicious along with rice topped with ghee. This Staffed Brinjal(Gutti Vankaya) recipe is an Andhra and Telangana speciality in making stuffed eggplant. Eggplant or brinjals are cooked with a spicy peanut-based stuffing and gravy base.
Serve the Gutti Vankaya recipe can be served as a side dish with Biryani or goes well with biryani or goes well with Sajja Roti or Jonna Roti.
Ingredients
Brinjal(Eggplant/Baingan/Vankaya) – 12No.
Tamarind Paste, big lemon size
Onions sliced thin+1/2 cup chopped finely
Red chilli powder – 1 tbsp
Turmeric powder- 1/2 tbsp
Roast groundnuts – 5tbsp
Sesame seeds( Til seeds) – 1 tbsp
Desiccated Coconut – 3 tbsp
Coriander powder – 1 tbsp
Cumin seeds – 1/2 tbsp
Garlic – 8
Salt to taste
The seasoning of a dish
Oil as required
Curry leaves – 1 sprig
Red chills – 2 No.
How to make stuffed Brinjal
To make a stuffed brinjal Recipe Andhra style, Get small brinjals as smaller ones will be easy to eat with rice or Rotis. Slit them twice diagonally 3/4 the long such that you do not disturb their stalk/crown.
By doing this you should have perfectly cut brins on all 4 sides. On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off the flame drop the brinjals in and close the lid. Let it sit for 10 minutes.
At the same. Wet grinds with a little tamarind-salt water, which is used to half-boil the brinkel and keep it.
Take a Presser cooker to dry roast all the ingredients mentioned under roast and grind over medium flame. Use a mixer grinder to make ingredients semi-fine powder.
Mix this powder with wet grind sauteed onions. Add a small amount of tamarind-salt water to make very thick gravy and fill inside the brinjals. Keep aside.
Prepare the seasoning of a dish with oil. Add in jeera curry leaves and red chills. Add stuffed brinjals and fry for 2-3 minutes.
pressure over low heat
Mix remaining gravy and more water/mix of tamarind and salt water and add to Presser cooker. Bring it to a boil over a low flame. Saute carefully such that the gravy doesn’t come out of the brinjals.
Reduce heat to low to stabilise pressure. Cook for 5 minutes. Quickly release pressure using the release pressure method. Remove lid.
Serve Staffed Brinjal(Gutti Vankaya) recipe with hot rice, biryanis, Sajja Roti, or chapatis to make a main meal.
