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Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora

South Indian Andhra style Gutti vankaya podi koora / bharwa baingan Sukhi Sabzi. Stuffed Baby eggplants curry in a very quick & simple method with step wise pics, tips.

Recipe Cooked, Photograhed and Written by Praveena

PrepTime:5mins  CookTime:12mins   Cuisine: Indian


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Stuffed Brinjal / Gutti Vankaya / Bharwa Baingan is the most famous / most liked Indian recipe using small brinjal/eggplants. There are many different Indian recipes for stuffed brinjal / eggplant.

Its like this, the north Indian style of making this curry is totally different from that of the South Indian style. While, this is one of the South Indian style recipes for Stuffed Baby Eggplant, that I learnt from Amma (my Mom).

It’s the quickest recipe which can be made within 10-15 mins with very few ingredients. And it is the favourite dish for my two daughters. Why don’t you try this recipe, by my Mother! 🙂

stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

Possible Alterations for the recipe, ‘Andhra Gutti Vankaya Podi Koora / Stuffed Brinjal Dry Curry’:

Other variety of eggplants to use: Short & Plump eggplants which are of either white, purple colour suits bests. Long & Thin eggplants, just like I used here, can be used too. Indian, Thai, Chinese variety of brinjal are rightly good.

Using Onion and Garlic: Finely chopped onions and garlic might be added to the pan, fry them first in little oil and then add the stuffed eggplant / brinjal. 

Other additions to the stuffing: You might add 1 teaspoon of Carom Seeds (Vaamu) to the stuffing mix.

To roast the besan: On lowest flame, dry roast the chickpea flour / besan just before using it for the stuffing. This is the best way to use the besan / chickpea flour, by doing this eliminates the raw smell of the flour which gives a pleasant aroma.

stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

How to serve, ‘Gutti Vankaya Podi Koora / South Indian style Bharwa Baingan’:

This dish is best suitable with steamed plain rice (either white or brown). As shown in the platter below, I served it as side dish with steamed white rice and tomato dal.

Next best option, is to serve as a side with plain chapathi / Indian flat bread, as you can see in my pics below.

Meal Platter with stuffed eggplant / gutti vankaya podi koora, is served as side dish. Link for Meal Platter> Bhojanam/Thali/Platter # 2
stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Other Curry recipes collection⇒  Curry / Koora / Stir Fry

Daily Thali recipes collection⇒  Bhojanam / Thali / Meal Platter

Related Posts with ‘EGGPLANT / BRINJAL’:

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stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

Ingredients:

  • Brinjal / Baby Eggplants – 8 (small size)
  • Chickpea flour / Besan / Senagapindi1 heaped cup
  • Salt – 3 teaspoons
  • Jeera / Cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Red Chilli Powder – 2½ teaspoons (heaped)
  • Cooking oil – [5 tablespoons + 1 teaspoon]
  • Fresh Coriander Leaves – 1 small bunch (or) 7-8 twigs

Special Ingredients:

  • Chickpea flour / Besan / Senagapindi
stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

Step wise pics Procedure for ‘Stuffed Brinjal / Gutti Vankaya Podi Koora’:

PREP WORK:

how to cut the eggplant for andhra gutti vankaya koora
Now take the brinjal / eggplants, wash them and wipe clean them. Cut the edges on one side, and slit them into 4 parts only on the same side. Using a small spoon fill in each eggplant with the flour mix which we kept aside. If the flour mix is leftover then keep it for later use.

COOKING:

taking the stuffed brinjal into a frying pan to make gutti vankaya podi koora
Now take a frying pan that is suitable to fit all the stuffed brinjals / eggplants. Pour the 5 tablespoons of oil in the pan, and heat it on stove top under medium flame.
close the pan with lid for the baingan / brinjal to steam cook while making stuffed brinjal andhra curry recipe.
Gently drop in the stuffed brinjal / eggplants (which we kept aside) into the pan. Sprinkle 2-3 tablespoons of water onto the brinjal and close the pan with lid. Let them cook and soften.
After 3-4 mins open the lid and turn each of them onto the other side and close the pan again with lid.
adding chopped coriander leaves and remaining oil, just after switching the flame off, while making andhra gutti vankaya podi koora.
3 mins later, open the lid and check if they are softened perfectly. Then add the leftover flour mix onto the cooked brinjal  and gently turn them to the other side. Switch the flame off, pour the rest of oil, give a slight mix. Garnish the curry with chopped coriander leaves.
Curry tansferred to serving dish, stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe.
Then transfer them to a serving bowl. Done!!

Tips:

  • Bear in mind while slicing the brinjals / vankaya that only one side is slit.
  • If the eggplants / brinjal are very long, just cut each into half and then proceed with the recipe as it is.
  • Adjust the salt and spice as per your taste. 
  • Storage: This, Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora, is good at room temperature for up to 2 days. 
  • Can be stored in fridge (not freezer) for a week, but you need to reheat before serving.

Result:

  • The taste of this curry is just awesome, and I bet you cant stop eating just one brinjal.
  • Its mostly suitable with rice rather than bread. We had it part of the below platter.
stuffed brinjal dry curry / gutti vankaya podi koora, South Indian Andhra bharwa baingan sukhi sabzi, stuffed baby eggplants quick recipe

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Stuffed Brinjal Dry Curry / Andhra style Gutti Vankaya Podi Koora / Bharwa Baingan Sukhi Sabzi

VegCookBook by Praveena
South Indian Andhra style Gutti vankaya podi koora / bharwa baingan Sukhi Sabzi. Stuffed Baby eggplants curry in a very quick & simple method with step wise pics, tips.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Accompaniment, Side Dish
Cuisine Indian, South Indian
Servings 8 servings

Equipment

  • Frying pan (for stove-top method)

Ingredients
  

  • 8 count Brinjal / Baby Eggplants / Baby Aubergine (small size)
  • 1 cup Chickpea flour / Besan / Senagapindi  (heaped cup)
  • 3 teaspoons Salt (or as per taste)
  • 1 teaspoon Cumin seeds / Jeera
  • 1 teaspoon Turmeric powder
  • heaped teaspoons Red Chilli Powder / Paprika
  • 5 tablespoons Cooking oil (+1 teaspoon extra)
  • 7-8 twigs Fresh Coriander Leaves

Instructions
 

PREP WORK:

  • Take the chickpeaflour / besan into a small mixing bowl.
    Add red chilli powder, turmeric powder, salt and cumin seeds into the same bowl.
    Mix up everything thoroughly and set aside.
  • Now take the brinjal / eggplants, wash them and wipe clean them.
    Cut the edges on one side, and slit them into 4 parts only on the same side.
  • Using a small spoon fill in each brinjal/eggplant/vankaya with the flour mix which we kept aside.
    If the flour mix is leftover then keep it for later use.

COOKING:

  • Now take a frying pan that is suitable to fit all the stuffed eggplants.
    Pour the 5 tablespoons of oil in the pan, and heat it on stove top under medium flame.
  • Gently drop in the stuffed eggplants (which we kept aside) into the pan.
    Sprinkle 2-3 tablespoons of water onto the brinjal and close the pan with lid. Let the brinjal cook and soften.
  • After 3-4 mins open the lid and turn each one onto the other side, close the pan again.
  • 3 more mins later, check if the they are softened perfectly.
    If so, add the leftover flour mix onto the cooked eggplants and gently turn them to other side.
  • Switch the flame off, add the rest of the oil throughout the pan, give a slight mix.
    Garnish the curry with chopped coriander leaves.
    Transfer into a serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword andhra gutti vankaya podi koora, gutti vankaya podi koora recipe, quick and easy bharwa baingan recipe, south indian style bharwa baingan, stuffed baby eggplants recipe

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