Gutti vankaya koora
Jun 4th, 2006 | By Sowjanya | Category: All Recipes, Curries & Gravies, Veg - RecipesThis sunday, me and suresh have been to Little India,the home of indian community in singapore, I happened to spot these cute little green brinjals at the local market in serangoon road. This is a bustling market full of fresh vegetables, fish, meat, spices, flowers, souveneir items, clothes and what not.
Vankaya has been an all time favorite in my home. Though I use all kinds of brinjals, cooking gutti vankaya with these green ones especially brings out the best of this curry. This is one of the traditional recipe which is a must in our family gatherings. One bite of it, and you are in heaven 🙂
Ingredients
green brinjals – 11
chillie powder – 2 tb sps
turmeric powder – 1/2 tsp
oil – 3 tb sps
1 1/2 cup of water.
salt to taste
for stuffing
1 cup sesame seeds
3 tb sps chana dal (senagapappu)
2 tb sps urad dal (minapappu)
4 garlic cloves (crushed)
2 elaichi
1 small stick of cinanmon
1 inch piece of ginger (chopped)
oil – 1 tb sp
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the brinjals do not break.
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the brinjals turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame. 
7. Garnish with corinader and serve hot with steamed rice.
gutti vankaya kura with potato fry
That’s a lovely gutti vankaya post, Thota. It never ceases to amaze me, the different versions of stuffed eggplants. Nice pictures!
omgggg this looks sosoSO delicious!
That looks pretty easy, I will try it today at home.
thanks for this nice post.
i never thought much easy 2 cook stuffed binjal but nw it looks very easy method ,nw i will try for our dinner.thxs for this gr8 post
Thanks sai. Lemme know how it came out.
Thanks a lot for the recipe,
It came out very very delicious.
Now I will add this item regularly for my weekend special.
Thanks again
Thanks for trying it out ravi.
sowjanya garu,
guthi vankaya koora ivaala try chesamu. chaala baaga vacchindi. regular reader ayyamu memu mee posts ki. veelaithe arati kaaya iguru post chesthaara?
thanks once again
nenu ee orju try chesa superb ga vachindi its a gud recpie…thx for sharing
Thanks anjali for trying the recipe. Thanks for u’r nice words.
ohh my..this looks really yum. ll try asap n tell u!!!
Thanks anu. Lemme know how it came out.
Hi Ravi,
Sorry could’nt post your recipe as promised. will surely do that soon. Thanks for dropping by.
The recipe looks good and am gonna try this for my lunch today….will post you what are the results
hi ,this is very nice….i will definetly try…….