Andhra Stuffed Brinjal Curry | Gutti Vankaya Kura | Brinjal Curry | Andhra Recipes | Cookd

brinjal

🥗Healthier: zucchini

💰Cheaper: eggplant

Zucchini can be a lighter alternative while eggplant is a close substitute in flavor.

coriander powder

🥗Healthier: cumin powder

💰Cheaper: dried parsley

Dried parsley can provide a similar herbal note.

green chili

🥗Healthier: jalapeno

💰Cheaper: bell pepper

Bell pepper offers sweetness without heat.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity but with a different flavor profile.

Cut slits on the bottom of the brinjal, but not all the way through. Soak them in saltwater for 10 minutes.

Soak the tamarind in hot water for 15 minutes. Strain it to extract the tamarind juice.

In a pan, toast the peanuts on medium-low heat for 2 minutes or until it starts to turn crunchy.

Add the coriander seeds, cloves, cinnamon, black peppercorn, cardamom, sesame seeds and fenugreek seeds. Saute for 2 more minutes or until it turns aromatic.

Add the desiccated coconut and saute for 1 minute. If you are using freshly grated coconut, saute until it starts to turn dry.

Add it into a mixer. Add garlic, ginger, onion, turmeric, red chilli powder and salt. Grind it into a paste.

Fill the Brinjal slits with the prepared stuffing. Reserve the remaining stuffing for later, if any.

Heat oil in a pan. Add the mustard seeds and cumin seeds, let them splutter. Add the curry leaves and onions. Saute until it starts to turn golden brown.

Add the salt, turmeric powder and Kashmiri red chilli powder. Saute for a minute.

Add the stuffed brinjals and saute for 3 minutes.

Add the remaining masala and saute for a minute. Add the tamarind extract and water. Cover and cook for 15 minutes, stirring occasionally.

Add jaggery and chopped coriander leaves. Mix and turn off the heat. Serve with roti or rice.

Cooking Techniques

Spice Level:

Dietary