Spicy Masala Stuffed Brinjal Fry | Andhra Gutti Vankaya Kura
Ingredients to make Gutti Vankaya Kura:
5 or 6 medium sized brinjals
1 tsp mustard seeds
1 spoon each of ginger & garlic paste
3 tsp Bengal grams
2 spoon black grams
10 ground nut seeds
A pinch Asafoetida powder
¼ tsp of turmeric
10 curry leaves
3 tbsp of oil
Salt to taste
For the Ground Masala:
2 tbsp copra powder
2 dry red chilies
2 tsp coriander seeds
1 tsp cumin seeds
1 inch cinnamon/dal chini
1 bay leaf (small)
1 small piece stone flower
½ tsp caraway seeds
2 tbsp white sesame seeds
a pinch of asafoetida
Gutti Vankaya Kura Preparation Method:
1) Slit each of the brinjals to four sections, from the base till the crown part beneath the stem (slit ¾th part of the brinjal only) and keep them in a bowl of salted water for 10 to 15 minutes. Doing so don’t discolour and removes the bitterness of the brinjal if any.
2) Place a small frying pan on a low flame, dry roast the whole spices mentioned as above except sesame seeds and dry copra. roast the spices till a good aroma reveals.
3) Then add one by one the dry coconut, sesame seeds, roast till the coconut becomes slightly golden. Keep stirring at regularly intervals, so that the coconut does not turn black and get it down. Spread the roast in a try and let it cool.
4) Beat the roast in a mortar (for excellent taste) or grind the roast and make it a fine powder and keep aside. You can store this masala powder in an airtight container.
5) Dry roast the Bengal grams, black grams and ground nuts. Spread them on a tray to become cool. You can add one red chilly along with this roast to make them spicy.
6) Once it turns cool grind them like a rough powder in a mixer and add 3 or 4 tbsp of ground masala powder. Blend the masala well and keep it aside.
7) Separate the brinjal quarters gently and fill the prepared masala inside slowly without breaking the brinjals.
8) Stuff all the brinjals in the same manner. Keep aside the remaining paste.
9) Heat 3 or 4 tbsp oil in a cooking dish on a lower medium flame. Splutter the mustard seeds, then add the curry leaves, ginger garlic paste, sauté for a while till good aroma comes.
10) Now slowly place each of the stuffed brinjals, asafoetida, turmeric powder, masala mix if any and season with salt in the dish, increase the flame to medium and and fry by adding ¼ cup of water. And cook for 15 to 20 minutes. Keep on stirring the dish at regular interval without breaking them and check for boil.
11) Once the brinjal come to boil, check and get it down closing a lid.
12) Remember the fry should not be watery, but enough dry only.
13) Serve the brinjal along the masala to taste better.