Lot of my Andhra friends has told me about Gutti Vankaya Koora. So one fine day I thought of trying this recipe and couldn’t get time to check the recipe from my friends. So Googled and found a quick recipe. This dish is inspired by Sunitha’s Kitchen recipe for Gutti Vankaya Koora. As I didn’t make any stuffing, my recipe is more like a Vankaya (Eggplant) curry. This tangy curry is very delicious and rich in flavor. So here is the recipe for a yummy Vankaya Koora.
Serves: 4 people
Cooking time: 30 mins
Eggplant/ Brinjal - 7-8 no's
Onion - 1 big (finely chopped)
Ginger- garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Tamarind pulp - 1 tsp (mixed in 1 cup of water)
Coconut - 1/2 cup (grated)
Sesame seeds - 2 tbsp
Bengal gram (split) - 1 tsp
Peanuts - 2 tbsp
Dry red chillies - 3-4 no's
Curry leaves - few
Mustard seeds - 1/2 tsp
Dry red chilli - 2 no's (broken)
- Wash and clean the eggplants using a dry napkin or paper towel. Do not remove the stem and make 3 slits in each eggplant.
- In a blender, grind the dry roasted ingredients by adding grated coconut and enough water to make a paste.
- In a frying pan, add enough oil and fry the eggplants till it becomes soft.
- Heat two tbsp of oil in a pan and add the ingredients mentioned under 'for seasoning'. Once it start spluttering add the chopped onions, salt and saute well till it become brown in color.
- Add the ginger-garlic paste and saute till the raw smell goes away.
- Add turmeric powder along with the ground masala. Cook it on a low-med flame for few mins.
- Then add chilli powder, tamarind water and fried eggplants. Mix well and cover and cook it for 5mins or until eggplants are fully done.
- Serve hot with chapati or rice :)