Recipe - Delicious And Healthy Gutti Vankaya Curry For Lunch Or Dinner

Gutti Vankaya Curry is a spicy and flavorful eggplant curry that is made by stuffing baby eggplants with a mixture of aromatic spices and herbs.Gutti Vankaya Curry is known for its unique blend of flavors, which combines the nutty and spicy taste of the stuffing with the tangy and slightly sweet taste of the tomato gravy. It is often served as a main course with rice or roti, and is also a popular dish during festivals and special occasions. There are many variations of Gutti Vankaya Curry, with different regions and households having their own unique recipe. Some variations include adding coconut milk or yogurt to the gravy for a creamier texture, while others use different types of chili powder or other spices to adjust the level of spiciness. Here's a recipe for Gutti Vankaya Curry:

Ingredients

8-10 small eggplants/brinjals
1/2 cup of grated coconut
1/4 cup of roasted peanuts
2 tbsp of sesame seeds
1 tbsp of coriander seeds
2-3 dried red chillies
1 tsp of cumin seeds
1/4 tsp of turmeric powder
1 tsp of ginger-garlic paste
Salt to taste
2 tbsp of oil
1 tsp of mustard seeds
1 tsp of urad dal
A pinch of hing/asafoetida
A few curry leaves

Method

- Wash and dry the eggplants/brinjals. Make a slit in each eggplant lengthwise, leaving the stems intact.

- Heat a pan and dry roast grated coconut, roasted peanuts, sesame seeds, coriander seeds, dried red chillies, and cumin seeds separately until fragrant. Let them cool down.

- Grind the roasted ingredients into a coarse powder without adding water.

- Add turmeric powder, ginger-garlic paste, and salt to the ground powder and mix well.

- Stuff the eggplants/brinjals with the ground mixture and keep them aside.

- Heat oil in a pan and add mustard seeds, urad dal and hing.

- Once the mustard seeds start to splutter and the urad dal turns golden brown, add the stuffed eggplants/brinjals to the pan.

- Add any remaining ground mixture to the pan and mix well.

- Cover the pan and cook the eggplants/brinjals on low flame for about 10-15 minutes, stirring occasionally.

- Once the eggplants/brinjals are cooked and the stuffing has become slightly crispy, turn off the flame.

- Garnish with curry leaves and serve Gutti Vankaya Curry hot with rice or roti.

Enjoy your delicious Gutti Vankaya Curry!