How to make Gutti Vankaya Koora (Stuffed Brinjals) -
Vegetarian Andhra special brinjal dish cooked with peanut- seeds-coconut paste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby brinjals (बेबी बैंगन), Onions (प्याज़ )
Cuisine : Andhra
Course : Main Course Vegetarian
For more recipes related to Gutti Vankaya Koora (Stuffed Brinjals) checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Coconut Khara Kozhambu . You can also find more Main Course Vegetarian recipes like Avial Nilgiri Kiwi Cashewnut Korma Mushroom Chettinad Shalgam Ka Bharta
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Gutti Vankaya Koora (Stuffed Brinjals) Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Gutti Vankaya Koora (Stuffed Brinjals) Recipe
Baby brinjals 400 grams
Onions chopped 2 small
Oil 3 tablespoons
Peanuts 1/4 cup
Sesame seeds (til) 1 tablespoon
Coriander seeds 1/2 tablespoon
Cumin seeds 1/2 teaspoon
Dried coconut ( khopra) grated 1 tablespoon
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Curry leaves chopped 2 sprigs
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Heat one tablespoon oil in a non-stick pan. Add half the onion and sauté till translucent.
Step 2
Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and coconut, one by one. Remove from heat, cool and grind together into a coarse powder.
Step 3
Add sautéed onion, ginger, garlic and little water and grind into a fine paste.
Step 4
Make a cross on the bottom of the brinjals, keeping the stalks intact.
Step 5
Heat one tablespoon oil in another non-stick pan. Arrange the brinjals in it and sauté on high heat for two minutes. Cover and sauté on low heat for twelve to fifteen minutes, flipping once a while. Transfer on a plate.
Step 6
Heat remaining oil in the same pan. Add remaining onion and curry leaves, mix and sauté till onions turn golden.
Step 7
Add the prepared paste, chilli powder and salt, mix and sauté till the oil separates.
Step 8
Add the sautéed brinjals and mix well. Add half cup of water, mix well, cover and bring to a boil. Cook further on medium heat for four to five minutes.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
