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

Gutti Vankaya Koora (Stuffed Brinjals) Recipe Card

Gutti Vankaya Koora (Stuffed Brinjals)
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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.

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 Jeera Aloo, Broccoli And Pinenut Kofta, Palasani Zunaka, Paneer Jalfrezi.

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.