Gutti Vankaya Kura
Baby brinjals slit and stuffed with a roasted peanut, sesame and coconut masala, then simmered in a spiced tomato-onion gravy.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 17 g
- carbs
- 17 g
- fibre
- 7 g
- protein
- 7 g
- calories
- 240 kcal
Instructions
- 1
Dry roast the peanuts, sesame seeds, and coconut. Grind them with half the chilli powder and salt into a coarse paste.
- 2
Stuff the slit brinjals generously with this masala (spice) paste. Keep any leftover paste aside.
- 3
Heat oil in a kadai (deep pan) and let mustard and cumin seeds sizzle. Fry the chopped onion until golden.
- 4
Add ginger-garlic paste and chopped tomatoes. Cook until soft and oil separates.
- 5
Stir in turmeric and the remaining chilli powder. Mix the leftover stuffing masala with a little water and add it.
- 6
Gently place the stuffed brinjals in the gravy. Cover and cook on low heat for 18-20 minutes, turning occasionally, until tender.
- 7
Simmer uncovered briefly to thicken the gravy before serving.
Chef's tips
Turn the stuffed brinjals gently so they stay whole. Choose fresh, firm baby brinjals without seeds for the best texture.
Ingredient substitutions
- peanuts → cashews for a richer, milder stuffing
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame, covered, to avoid breaking the brinjals.
Common mistakes to avoid
- •Stirring the curry too roughly, which breaks the brinjals apart.
Serving suggestions
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