Wednesday, October 3, 2007

Gutti Vankaya/ Stuffed Brinjal Curry

There are so many versions of this dish. I was tempted to try this after I had this in our local restaurant and seeing it in so many blogs. This is my first trial and I must say that I was perfectly satisfied the way it turned out. So, check out this recipe and give it a try.
Ingredients:
Brinjals- 15
onion- 1/4 (finely chopped)
curry leaves-few
tomato-1(small,finely chopped)
tamarind paste-1 tsp
jaggery-1/2 tsp
salt- 1 tsp

roast and grind:
urad dal- 1 tbsp
chana dal-1 tbsp
shredded coconut-2 tbsp
cumin-1 tbsp
corriander seeds- 3/4 tbsp
peanuts- 11/2tbsp
sesame seeds- 1tbsp
cloves- 3
cinnamon- 1" piece
peppercorns- 1/4 tsp
methi seeds- 1/4 tsp
red chillies- 12

Procedure:
Dry roast all the ingredients from urad dal to red chillies until golden brown. Cool and grind it to fine paste adding very little water, tamarind paste, jaggery and some salt.
Make slits in the brinjal like a plus sign. Do not remove the top off. This will keep the brinjal intact. Stuff the ground paste into the brinjals. Set them aside.
Heat 2 tbsps of oil in a kadai and fry some mustard seeds. Then fry onions,curry leaves with some turmeric. Now add the stuffed brinjals and the remaining ground masala. Fry for about 5 mins. Then add tomatoes and fry for another 3 mins. Add 2 1/2 cups of water and some salt. Cover and cook on medium heat for 3o mins stirring in-between. Careful not to break the brinjals. If the gravy is too thick, you can add water to make it thinner. When done, serve it with hot plain rice and appalam.
Note: Not all the stuffed masala will stay inside the brinjal during the cooking process. Don't worry about it. The gravy will turn perfectly fine. Another look at the dish....


20 comments:

RAKS KITCHEN said...

I dont want to repeat my previous comment...but what to do Brinjal is my favourite..I will sure try this..You have cut brinjals carefully..Coz..when I tried to make it for the first time for Oil Brinjal pepper kuzhambu,it ended into 4 pieces..:(..Thanx for sharing your recipe..!

SHANTI BHANU said...

hi i know how u enjoyed the dish...i love to do this all the time....ur dish looks grt

Sirisha Kilambi said...

Anything with Baingan....I love.....
Ur dish is tempting me Kribha.....My version of Gutti Vankaya is a dry powder stuffing .....anyways Brinjal ki Jai......Loved ur dish :-)

Padma said...

They look so rich and full of flavors, loved the spice mix in the gravy. Nice Kibha, my MIL also makes somthing similar to this, are u a telugu?

Kumudha said...

I adore this dish. It tastes great with rotis and dosas.
Thanks for the wonderful recipe.

TBC said...

I am not too fond of brinjals but this looks like something I would like:-)
Kribha, reg your qn on my blog- I believe, pine nuts are what is used for the pesto traditionally though some versions do use walnuts.But you know what, use whatever you have on hand, get creative, substitute... no hard and fast rules here.If you have cashew nuts(most Indian kitchens have this) go ahead and use that. Let me know how you end up making it and how you liked it:-)

Kribha said...

Hi Rajeshwari,
Thanks dear. I have been there too. Many times my brinjals have broken when I do the prep part or during sauteing. Now I learnt to be a little patient and careful when I do this.

Hi Shanti,
wow...is this a regular one in your kitchen? I'm doing this for the third time only. I absolutely love it with white rice.

Hi Sirisha,
That's a lovely comment... "brinjals ki jai". I'm a eggplant lover too. I'll check out your blog for the dry version and try it.

Hi Padma,
Thank you so much dear. Actually, I'm a tamilian. But my brother's wife is telugu. So, did you find out her touch in this? You are pretty smart.

Hi Kumudha,
Thanks dear.I love it too but I've not tried with rotis and dosa. Got to do it next time.

priar's, said...

Hi kribha,
brinjal looks mouth watering...
eagerly want to try this.Thanks for sharing.

Happy cook said...

Wow great dish and the sauce looks super delicious. Here we only get those fat eggplants not the small one which i think are more tasty

Rajitha said...

actually this is the only dish i eat of brinjal...actually i eat more gravy ;) yumm... i love it

Cynthia said...

There are only certain ways that I can eat eggplant but if I could, I would enjoy this dish.

Thanks for taking the time to visit my blog and help me to discover yours.

remya said...

Love ur bringal curry kribha....its quite invitating....

Laavanya said...

This is one delicious, lip-smacking eggplant gravy... yours looks perfect kribha.

Mansi Desai said...

Kribha, this looks really nice!!! The brinjals have cooked well and yet have their purple-ish color; nice recipe!!!

waiting to see your contribution to AFAM-peach event on my blog!

A kitchen scientist & a white rat hubby!!! said...

hi, am not much a fan of brinjal..but your gravey looks soo thick and yummm

Kribha said...

Hi Priar's,
I'm glad you liked it. Do give it a try. The buttery brinjals with the spicy sauce tastes great. I'm sure you will like it.

Hi HC,
Thanks dear. Actually, you can try this in fat brinjals too. The only thing is that brinjals should not have black seeds on the inside. Those are the ones that taste bitter. Otherwise, fat ones are great too. Hope you give it a try.

Hi Rajitha,
I never used to eat brinjals too. After marriage when I started to cook it for my hubby I learnt to appreciate the taste of it. You can do this dish with tindora too. I have not tried it ,but my SIL who gave this recipe told me so. Hope you will like that.

Hi Cynthia,
It's so nice to have you here. I know some people do not like eggplant. But that's ok. You can try the same with tindora too if you like that veggie.I've added you to my list. Will keep visiting you often.

Hi Remya & Lavanya,
Thank you dears for your kind words. I'm so happy that you liked it. Do try it sometime. I'm sure you will like it.

Hi Mansi,
Thanks dear. Glad you liked the recipe. Wow...Hosting AFAM Peach? Now, I have to spend sometime to think what to do. Anyway, will come up with something.

Hi Kitchen scientist,
Thanks dear for your kind words. I know that many people don't like brinjals. But you can do this with tindora too. Hope you will like that.

Sharmi said...

I am bookmarking this. want to try out!

Kribha said...

Hi Sharmi,
Do try it sometime. I'm 100% sure you will love it.

meeso said...

Yum...I love these! Nice blog you have, lots of goodies to try :D

Kribha said...

Thanks Meeso. Glad to have you here. I'm happy that you liked my cooking.