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Monday, September 9, 2013

G ~ Gutti-Vankaya Koora (Dry Version)



Event: Blogging Marathon
Theme: Regional Cooking

In traditional Andhra cuisine, eggplants / brinjals are put on a pedestal when compared to it's native counterparts. There are several classic preparations in the region using eggplants and gutti vankaya happens to be one of them. Eggplants are stuffed with a spice powder and cooked until tender in guttivankaya preparation. The stuffing can vary in everyday cooking depending upon one's mood. We mostly prepare dry versions like this or with besan, though I have seen gravy versions of it. Today's version is where  the eggplants are cooked with the classic koora podi - curry powder if loosely translated

Ingredients:
Six baby eggplants
3 Tbsp oil
For stuffing:
1/4 cup chanadal
2 Tbsp uard dal / skinned black gram
2 Tbsp coriander seeds
8 - 10 red chilles (Adjust as needed)
1/4 cup grated, dried coconut
Salt to taste

Preparation of stuffing:
* Toast chana dal and urad dal separately on medium flame in a saute pan until they start turning reddish brown. 
* Saute the coriander seeds till they turn slightly brownish and add the red chillies at the end. 
* Cool and grind all the ingredients into a fine powder. This can be prepared in advance and stored in an air tight container.


Method:
* Wash eggplants and wipe them dry. I haven't removed the stalks here but they can be cut off if preferred. 

* Keeping the base intact, cut twice vertically like a + shape, as shown in the picture. Fill them with the spice powder as shown. You can fill as much as the eggplants can hold without spilling. If the filling gets spilled over the surface of the eggplant, wipe it clean.

* At this point, if you wish, you can spray the eggplants with oil.
* Heat a deep pan and add oil. Drop the eggplants carefully. If you have not sprayed oil, just tilt them in the pan so that they are coated with oil.


* Lower the flame, cover and let it cook until all the eggplants are tender to touch. Keep stirring in between for uniform cooking.
* When they are done, sprinkle some more powder on it and fry for few seconds. Add extra salt if needed at this point. 

* Remove and serve with warm rice and ghee.




Logo courtesy : Preeti

Comments

12 comments:

Supriya Nair said...

Love this dish. Mouthwatering delight.

Harini-Jaya R said...

Good one. My mom makes the same way..But I think these days she has resorted to using the MW for this as well!

Chef Mireille said...

looks so flavorful...2 bad I dont eat eggplants :(

Kalyani said...

yum yum !! I didnt know the dry version -- bookmarking this !

Priya Suresh said...

Omg, cant stop drooling myself, makes me hungry..I love these stuffed eggplants very much.

Rajani S said...

I havent tried this method of preparing brinjal yet, but this looks very good!

Pavani N said...

OMG Suma, it's 11:00PM and you are tempting me with your gorgeous pictures of my all-time favorite curry.. no fair :0(
That curry looks absolutely divine.. so yumm!!!

Sreevalli E said...

Yummy Curry .. Even I make the curry & the powder is little similar to yours..

Sandhya Ramakrishnan said...

This is such a yummy curry! I have always enjoyed this recipe :)

Srivalli said...

The dry ones surely looks so tempting Suma..I mostly make the gravy version..and my masala has more ingredients..your version will surely be very quick to make..

veena krishnakumar said...

Suma....this looks absolutely yummy..beautiful pic

Sandhya Karandikar said...

I love this recipe. I love brinjals and baby brinjals are my favourite.