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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 achieve that.
The ingredients needed to make Gutti Vankaya Koora (Stuffed Eggplant Andhra Style):
- You need Roast and grind -
- Provide ground nuts
- Use sesame seed
- Provide whole coriander
- Use cumin
- Prepare fenugreek seed
- Take cinnamon
- Get cloves
- Get cardamoms
- Take dry red chillies
- Provide desiccated coconut
- Get red chilli powder
- Provide curry -
- Provide small tender eggplants
- Take tamarind pulp
- Provide oil
- Prepare mustard
- Provide cumin
- Use urad daal
- Use curry leaves
- Prepare green chillies
- Prepare ginger paste
- Get garlic paste
- Provide turmeric
- Take onion
- Take tomato
- Prepare Salt
- Take coriander leaves
Steps to make Gutti Vankaya Koora (Stuffed Eggplant Andhra Style):
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve this eggplant curry with rice, dosa or paratha.
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