Stuffed Brinjal Curry/ Gutti Vankaya Kura/ Bharwa Baingan Subzi

 Gutti Vankaya Curry is a traditional and popular South Indian dish. It is a flavorful and aromatic curry made with brinjals which are stuffed with a spiced mixture and then cooked in a rich gravy. Gutti Vankaya Curry is often served with steamed rice, roti (Indian flatbread), or biryani, making it a versatile and satisfying dish that is enjoyed by many across South India and beyond. It's not only cherished for its taste but also for its cultural significance and the sense of tradition it brings to the dining table.

To prepare this recipe, you will need the following ingredients:

- Brinjal (450g) - Plain roasted peanuts (50g) - Plain roasted white sesame seeds (50g) - Dry coconut powder (20g) - Red chili powder (3 teaspoons or as per taste) - Salt (2 teaspoons or as per taste) - Coriander powder (3 teaspoons) - Turmeric (1/4 teaspoon) - Onions (1) - Tomatoes (2) - Curry leaves (a few) - Ginger garlic paste (2 teaspoons) - Pulpy tamarind extract (3 tablespoons) - Sugar (1/4 teaspoon) - Oil (3 tablespoons)

Please ensure you have all these ingredients before starting to cook.

Method : 

1. Prepare the powder to stuff the brinjals. To a blender jar add plain roasted peanuts, plain white sesame seeds, dry coconut powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ginger garlic paste.

2. Make a coarse paste of onion and tomato. 

3. Add 1 to 2 teaspoons of the above paste to the powder. This acts as a binding agent. 

4. Now prepare the brinjals. To the washed brinjals, slit them partially, check if everything is clean and stuff it with the prepared powder, saving some for the gravy.

5. To prepare the gravy,  add oil, coarse onion and tomato paste, cook for a minute or so, and add the remaining ginger garlic paste, curry leaves, red chili powder, coriander powder, turmeric powder, and salt. Cook until oil appears on the sides.

6. Once the gravy is cooked, place the stuffed brinjals gently. 

7. Add enough water to cover the brinjals. Cover and cook until brinjals are cooked through, gently stirring the curry in between. 

8. Add the remaining powder (used for stuffing) to the gravy.

9. Also, add the pulpy tamarind extract, and sugar, mix well gently, and cook for 3 to 4 mins. 

10. Done! 

I served with bajra roties. 

Enjoy! 

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