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Gutti Vankaya Koora (Stuffed Eggplant Andhra Style)
Gutti Vankaya Koora (Stuffed Eggplant Andhra Style)

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We hope you got insight from reading it, now let’s go back to gutti vankaya koora (stuffed eggplant andhra style) recipe. You can cook gutti vankaya koora (stuffed eggplant andhra style) using 28 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Gutti Vankaya Koora (Stuffed Eggplant Andhra Style):
  1. Get for Roast and grind -
  2. You need 2 tbsp ground nuts
  3. Provide 1 tablespoon sesame seed
  4. You need 1/2 tablespoon whole coriander
  5. Take 1/4 teaspoon cumin
  6. Provide 1/4 teaspoon fenugreek seed
  7. You need 1 inch cinnamon
  8. Provide 2 cloves
  9. Provide 2 cardamoms
  10. You need 2 dry red chillies
  11. Prepare 2 tbsp desiccated coconut
  12. Take 1 tablespoon red chilli powder
  13. Get For curry -
  14. Get 6 small tender eggplants
  15. You need 1 tbsp tamarind pulp
  16. Provide 4 tbsp oil
  17. Use 1/2 teaspoon mustard
  18. Take 1/2 teaspoon cumin
  19. Take 1/2 teaspoon urad daal
  20. You need 8-10 curry leaves
  21. Take 2 green chillies
  22. Take 1/2 teaspoon ginger paste
  23. You need 1/2 teaspoon garlic paste
  24. Use 1/2 teaspoon turmeric
  25. You need 1 onion
  26. Prepare 1 tomato
  27. Provide As per taste Salt
  28. Provide 2 tbsp coriander leaves
Instructions to make Gutti Vankaya Koora (Stuffed Eggplant Andhra Style):
  1. Dry roast groundnuts on medium heat. Take it out in a bowl and in the same pan dry roast sesame seeds. Now roast coriander and cumin.
  2. Roast whole spices and whole red chillies. Now in the same pan add desiccated coconut and turn off the heat. Keep stirring. With the heat from the pan coconut will be roasted. Take all these roasted spices in one bowl and let it cool down.
  3. Now grind all these spices to a powder and add red chilli powder to it and mix. Now add tamarind pulp to it and mix everything well. Wash eggplants and make a cut from the bottom. Stuff eggplants with this spice mix.
  4. Heat oil in a pan and add mustard seeds. When it crackles add cumin, udad daal and curry leaves. Now add sliced onions to it and saute until pink in colour. Now add ginger, garlic paste and chopped green chilies. Mix everything well and add turmeric, salt and chopped tomato. Cook until tomato is soft.
  5. Now add stuffed eggplant to the pan and let it fry until 2 minutes. Add the remaining spice powder to it and mix well. Now add one cup of water and cover and cook it on medium heat. Stir it occasionally and add more water if required. Cook it until well done. Add coriander leaves and turn off the heat.
  6. Serve this eggplant curry with rice, dosa or paratha.

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