gutti vankaya kura | enne badanekai recipe

gutti vankaya kura

                          This gutti vankaya kura | enne badanekai recipe  is a north Karnataka recipe and is almost the same as the one that is prepared in rayalaseema area of Andhra Pradesh.  However there are some minor changes, like sesame seeds are used in north Karnataka which I do not use, as I personally feel it does not add any special taste to this stuffed brinjal curry. if you desire you can check by using 1 tsp white sesame seeds to the same  recipe. I use lemon juice instead of tamarind paste or juice, as lemon juice prevents skin itch that is caused by eating eggplants.

There is another version of gutti vankaya kura which I will update in the same post when I prepare it next time.

enne badanekai recipe

Ingredients

4 to 6  small brinjals

1 tsp ginger garlic paste

¾ cup of thinly sliced onions

2 green chili

2 to 3 tbsps lemon juice (adjust as needed) (can replace with tamarind paste as needed)

fistful of chopped coriander

a sprig curry leaves

¼ tsp mustard

¼ tsp cumin

oil 3 tbsps peanut oil

to roast and powder

3 ½  tbsps peanuts

¾  tbsp coconut desicatted or fresh

1 tbsp  coriander seeds

½ tsp cumin

1 small cinnamon stick (optional)

2 cloves (optional)

1 green cardamom (optional)

4 red chilies or 1 tsp red chili powder (use byadgi chilies if possible else any red chili pow)

Method

1.   Roast and powder all the ingredients under to roast and powder. Each ingredient to be roasted separately/ add salt and lemon juice and mix well.

2.   Wash and cut brinjals as shown in the pic. with one end of the brinjal  and the stalk leaving intact

3.   keep them immersed in salted water till you use

4.   Heat oil in a pan, add mustard, cumin and curry leaves,

5.   Once they begin to splutter, add onions and green chilies, fry till they turn golden

6.   Add ginger garlic paste and fry just for a min

7.   Stuff the brinjals and add them to the pan and fry just for a min or 2. make sure the brinjals are coated with enough oil. do not burn

8.   Pour enough water to cook brinjals. adjust salt. use a deep utensil  to ensure brinjals are cooked well. cover and cook. I used 1 cup of water and a little more. the stuffing slowly comes out of the brinjals and thickens the gravy

9.   Once the brinjals are fully cooked, add the finely chopped coriander leaves. cover and off the heat.

Note: using some variety of red chilies leaves the gravy slightly bitter. so if you do not have byadgi chilies, use the regular chili powder.