Stuffed brinjal curry - Also known as gutti vankaya curry or koora, this recipe is famous in Andhra. I have tried this recipe, came out very well. I got this recipe from my friend from Andhra. this curry goes well with biriyani. chapathi, rasam.. etc. Let get starter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhzAC7gJL5yR7tafpSjNKv6H9Z4HromdjVmUjSdeAhq5IdatoqBrskM2XZXqHl5yR0jderv9VGTgShOSTLx_Od8lzX-xGbxHIlNUoXUH3Jel6cVeghm3mRC548Lbcg74pR42j3vh9v4U/w200-h150/PHOTO-2020-05-17-20-10-48+%25281%2529.jpg)
PREPARATION FOR GRAVY![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPz14XSNt3AwXulXuhyphenhyphenoWTBGBEgiH4-4l5aV75AKYDerPMnIxD558zibq_LkuPSp6L2vhoxLK4mEEfVjNQVn1V38BDAE-GZPQ9_xyw7HZupVKFoJ-lvIa4blXoSo54p6fWTULXA2SyElU/w200-h150/PHOTO-2020-05-17-20-10-48+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YOFdkOBpQUnr_NTQ9Nyg_hHqS0ERResfHLHzniTPwJCyxau0B0vR7Nj38QO7-NPRZ6U9y13jWJFQn6nj2wdRJAZS2PLK2HdGTdFIfbvZ5kvw2QCaJsCk0E3qCGlfrmlH0vCvbIN8OdY/w200-h150/PHOTO-2020-05-17-20-10-49+%25283%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wBdQqamvP4WFOI6pL69BvH4IvxFgbXCjUwYQ2t3dtozLi-tinMHESWtiHG5H6HL1Bc6TdlWHrM_EdbixlBNdpu9ov92Ij0wFFIXQeMdaE-yvYCn4LcqHvtUILbL4zJMXl3SaQNAWIo/w200-h150/PHOTO-2020-05-17-20-10-47+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrusBHV0AW8Mlpep9SkeDCq82RocZQFhSBIsoGmsROWKlrE67xWO-6RRE5_HuceGKbPpJcL0XC54IublJGDayDZTUd5tdi1s22Vwscjf35iJ1z2mUBJngLpxthEcYid5G_F-rJhBiSmRs/w200-h150/PHOTO-2020-05-17-20-10-50.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZAvQNLROSArWYXIX6Q6sd44vHaXJyv-XtpjAetQoYr7GWdwKrjIB82Kso3tWwymcyhqQrAwAgwiT7JTijY8w5Xyk0K77AB0URE7T3YUerqq2pbrsAdJCjmeLY0V9JSy7FaODa9MhxPE/w200-h150/PHOTO-2020-05-17-20-10-50+%25286%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuBAYiz-NzmvuB1IbPs8h3ct6YhgjlQhC6LKpOByHVYf024kLyHl0MNEoCUitzvcNOpnZwy8jNzbS7FLdjufN8F75rM1CpcMXZE-mPcXNnBGCdeiAv77aT2sX-GEOfZyLuqRbWedhXkI/w200-h150/PHOTO-2020-05-17-20-10-45.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgUN0AyW52bUDIzee7YlqMn9Ioik8tf20MxJ8h5rM-ouNz_krQljDpRXuENKq3Y1HYPx_VEHueNjLVa35buooLnmRJiwMTVNK44s6ks8RGf5EyK0XKkHLrTZEWBAig_3fAWszDJ-WFz4/w200-h150/PHOTO-2020-05-17-20-10-48+%25283%2529.jpg)
Leave it for 10 min in simmer ( low flame) .wait until it releases oil.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKGKXXX_amtHguxJDrb5HgshUbqHz89R6_i3niSYU9KolOlk5NmIg4FtRwNxYcLE4uZexV8Y_s3Ct881oz_NQvI8vgy6rURPcaZU_OBX8mHhPb9fpsV_aUzCesLbbi3kKh4vy9PYxn0c/w200-h150/PHOTO-2020-05-17-20-10-46.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGGhtFpXXlVcwusmNiO7hIt8Br1F6gPpiGOKl3_hG9S80yMjwOQrA54xBlGaW792ncPtg5y9cZwpFUUKrJFeXOr5u32gy81tf9nU9wBVK9ATV6FFqrwjJV47OOtimDYcU_Ivf4a3-NvA/s320/PHOTO-2020-05-17-20-10-50+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYGofRTD2iEjNO8Ib5LV7S0RvbFJMQQnifJaYihnQkld8JyfrR2rx98cqT8dB7MOweqdOAbOyN6daFjWae8xG9t-CQj2ryzqVqJlSDC7n3LuaiXpz1NMnhH74geIznk0vLZdw40AidnE/s320/PHOTO-2020-05-17-20-10-50+%25285%2529.jpg)
INGREDIENTS
Brinjal - 5 nos
Onion - 1 big
Tomato - 1 big
Curry leaves
Mustard seed - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 inch
Salt
Oil - 3 Tablespoon
Ingredients for grind
Coriander seeds - 2 tablespoon
Ground nut - 4 tablespoon
Channa dal Split chickpeas - 2 tablespoon
Dry red chilly - 10 nos
Garlic - 6 nos
PREPARATION FOR MASALA
- Heat oil in the pan at medium flame. Roast coriander seeds for 2 minutes, channa dal for 2 minutes , dry red chilly for 2 minutes .Ground nut for 5 min to become crunchy. Roast them seperate, roast until aroma comes out. Take them in bowl.
- Now take all the roasted ingredients , ground nut, coriander seeds. channa dal, dry red chilly, in a blender to grind them to coarse powder.
- At the end, 6 garlics and salt to the powder and blend it.
BRINJAL STUFFING
- Cut the brinjal Vertically ( x type),all four side.
- Stuff it with blender powder.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswudZvJwPNTADqOaawbZfMrWq0AZzYX-Q34X4emKTH2cvtgRsZIswnx1jj0X7DBck2udxJE9qtVCjTIy7PhvUhtxjYZY7241u87L7OrqX6Hb4igOuap7M1sTEBr7BAnACnWjwzQ9TIK8/w200-h150/PHOTO-2020-05-17-20-10-48.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhzAC7gJL5yR7tafpSjNKv6H9Z4HromdjVmUjSdeAhq5IdatoqBrskM2XZXqHl5yR0jderv9VGTgShOSTLx_Od8lzX-xGbxHIlNUoXUH3Jel6cVeghm3mRC548Lbcg74pR42j3vh9v4U/w200-h150/PHOTO-2020-05-17-20-10-48+%25281%2529.jpg)
PREPARATION FOR GRAVY
- Heat a pan, add 3 tablespoon of oil, add cinamon stick, cumin seeds and mustard seeds, leave it for popping.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPz14XSNt3AwXulXuhyphenhyphenoWTBGBEgiH4-4l5aV75AKYDerPMnIxD558zibq_LkuPSp6L2vhoxLK4mEEfVjNQVn1V38BDAE-GZPQ9_xyw7HZupVKFoJ-lvIa4blXoSo54p6fWTULXA2SyElU/w200-h150/PHOTO-2020-05-17-20-10-48+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YOFdkOBpQUnr_NTQ9Nyg_hHqS0ERResfHLHzniTPwJCyxau0B0vR7Nj38QO7-NPRZ6U9y13jWJFQn6nj2wdRJAZS2PLK2HdGTdFIfbvZ5kvw2QCaJsCk0E3qCGlfrmlH0vCvbIN8OdY/w200-h150/PHOTO-2020-05-17-20-10-49+%25283%2529.jpg)
- Add chopped onion and curry leaves, saute until to becomes soft and tender.
- Now add diced tomato smash it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wBdQqamvP4WFOI6pL69BvH4IvxFgbXCjUwYQ2t3dtozLi-tinMHESWtiHG5H6HL1Bc6TdlWHrM_EdbixlBNdpu9ov92Ij0wFFIXQeMdaE-yvYCn4LcqHvtUILbL4zJMXl3SaQNAWIo/w200-h150/PHOTO-2020-05-17-20-10-47+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrusBHV0AW8Mlpep9SkeDCq82RocZQFhSBIsoGmsROWKlrE67xWO-6RRE5_HuceGKbPpJcL0XC54IublJGDayDZTUd5tdi1s22Vwscjf35iJ1z2mUBJngLpxthEcYid5G_F-rJhBiSmRs/w200-h150/PHOTO-2020-05-17-20-10-50.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZAvQNLROSArWYXIX6Q6sd44vHaXJyv-XtpjAetQoYr7GWdwKrjIB82Kso3tWwymcyhqQrAwAgwiT7JTijY8w5Xyk0K77AB0URE7T3YUerqq2pbrsAdJCjmeLY0V9JSy7FaODa9MhxPE/w200-h150/PHOTO-2020-05-17-20-10-50+%25286%2529.jpg)
- Add stuffed brinjal saute for 5 minute until it turns nice and tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuBAYiz-NzmvuB1IbPs8h3ct6YhgjlQhC6LKpOByHVYf024kLyHl0MNEoCUitzvcNOpnZwy8jNzbS7FLdjufN8F75rM1CpcMXZE-mPcXNnBGCdeiAv77aT2sX-GEOfZyLuqRbWedhXkI/w200-h150/PHOTO-2020-05-17-20-10-45.jpg)
- Add left over powder, add water. check the salt. to get thick gravy consistency.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgUN0AyW52bUDIzee7YlqMn9Ioik8tf20MxJ8h5rM-ouNz_krQljDpRXuENKq3Y1HYPx_VEHueNjLVa35buooLnmRJiwMTVNK44s6ks8RGf5EyK0XKkHLrTZEWBAig_3fAWszDJ-WFz4/w200-h150/PHOTO-2020-05-17-20-10-48+%25283%2529.jpg)
Leave it for 10 min in simmer ( low flame) .wait until it releases oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKGKXXX_amtHguxJDrb5HgshUbqHz89R6_i3niSYU9KolOlk5NmIg4FtRwNxYcLE4uZexV8Y_s3Ct881oz_NQvI8vgy6rURPcaZU_OBX8mHhPb9fpsV_aUzCesLbbi3kKh4vy9PYxn0c/w200-h150/PHOTO-2020-05-17-20-10-46.jpg)
- Check the brinjals if they are nice and tender. cook 5 more minutes.
- Garnish with coriander serve it hot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGGhtFpXXlVcwusmNiO7hIt8Br1F6gPpiGOKl3_hG9S80yMjwOQrA54xBlGaW792ncPtg5y9cZwpFUUKrJFeXOr5u32gy81tf9nU9wBVK9ATV6FFqrwjJV47OOtimDYcU_Ivf4a3-NvA/s320/PHOTO-2020-05-17-20-10-50+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYGofRTD2iEjNO8Ib5LV7S0RvbFJMQQnifJaYihnQkld8JyfrR2rx98cqT8dB7MOweqdOAbOyN6daFjWae8xG9t-CQj2ryzqVqJlSDC7n3LuaiXpz1NMnhH74geIznk0vLZdw40AidnE/s320/PHOTO-2020-05-17-20-10-50+%25285%2529.jpg)
Serve with biriyani
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