Andhra Pradesh

Gutti vankaya kura

Name: Gutti vankaya kura
Total time: 50 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 10 small purple brinjals brinjal (eggplant, aubergine); 1/4 cup roasted peanuts; 1 tbsp sesame seeds; 2 tsp coriander seeds; 1 tsp cumin seeds; 2 tbsp dry coconut fresh grated coconut; 2 tsp red chilli powder (indian red chili powder); 4 cloves garlic; 1 small onion; a small piece tamarind; 1 tsp jaggery; 1/4 tsp turmeric (ground turmeric); 3 1/2 tbsp cooking oil (vegetable oil); 2 sprigs curry leaves; 3/4 cup water; Salt, to taste

Baby brinjals stuffed with peanut sesame masala and slow cooked. Andhra's wedding star.

50 minTime

5 gProtein each

hotSpice

Stuffed brinjal2 chapters · 1 min read

Make it your way

Grandma's wayPeanut, sesame and coconut masala.

The original

262kcalsame

5 gproteinsame

7 gfibresame

50minutessame

Gutti vankaya kura, Andhra style.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)10 small purple brinjals

Peanuts¼ cup, roasted

Sesame seeds1 tbsp

Coriander seeds2 tsp

Cumin seeds1 tsp

Fresh grated coconut2 tbsp dry coconut

Red chilli powder (indian red chili powder)2 tsp

Garlic4 cloves

Onion1 small

Tamarinda small piece

Jaggery1 tsp

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)3½ tbsp

Curry leaves2 sprigs

Water¾ cup

Saltto taste

Method

4 steps

1Dry roast peanuts, sesame, coriander, cumin and coconut. Grind with chilli powder, garlic, onion, tamarind, jaggery and salt to a thick paste.
2Slit brinjals in a cross keeping the stem; stuff with paste.
3Heat oil, add curry leaves and the brinjals; cook covered on low, turning, 10 minutes.
4Add remaining paste, turmeric and water; simmer covered until soft and oil separates.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Gutti vankaya kura

Baby brinjals stuffed with peanut sesame masala and slow cooked. Andhra's wedding star.

50 minTime

5 gProtein each

hotSpice

Stuffed brinjal2 chapters · 1 min read

Make it your way

Grandma's wayPeanut, sesame and coconut masala.

The original

262kcalsame

5 gproteinsame

7 gfibresame

50minutessame

Gutti vankaya kura, Andhra style.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)10 small purple brinjals

Peanuts¼ cup, roasted

Sesame seeds1 tbsp

Coriander seeds2 tsp

Cumin seeds1 tsp

Fresh grated coconut2 tbsp dry coconut

Red chilli powder (indian red chili powder)2 tsp

Garlic4 cloves

Onion1 small

Tamarinda small piece

Jaggery1 tsp

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)3½ tbsp

Curry leaves2 sprigs

Water¾ cup

Saltto taste

Method

4 steps

1Dry roast peanuts, sesame, coriander, cumin and coconut. Grind with chilli powder, garlic, onion, tamarind, jaggery and salt to a thick paste.
2Slit brinjals in a cross keeping the stem; stuff with paste.
3Heat oil, add curry leaves and the brinjals; cook covered on low, turning, 10 minutes.
4Add remaining paste, turmeric and water; simmer covered until soft and oil separates.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gutti vankaya kura

Make it your way

Ingredients

Method

Gutti vankaya kura

Make it your way

Ingredients

Method

Make it a meal