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Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora

South Indian Andhra style Gutti vankaya podi koora / bharwa baingan, Stuffed Baby eggplant / aubergine.

Recipe Cooked, Photograhed and Written by Praveena

PrepTime:5mins  CookTime:12mins   Cuisine: Indian

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.

This, stuffed brinjal dry curry recipe is the favourite for my two daughters. Why don’t you try this, Vegan and Gluten free recipe by my Mother! 🙂

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

Other additions to the stuffing:

Using Onion and Garlic:

 

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.

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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Ingredients:

  • Brinjal / Baby Eggplant – 8 (small size)
  • Chickpea flour / Besan / Senagapindi1 heaped cup
  • Salt – 3 teaspoons
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Red Chilli Powder – 2 teaspoons (heaped)
  • Cooking oil – [4 tablespoons + 1 teaspoon]
  • Fresh Coriander Leaves – 1 small bunch or 7-8 twigs

Special Ingredients:

  • Chickpea flour / Besan / Senagapindi

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

PREP WORK:

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:

Now take a frying pan that is suitable to fit all the stuffed brinjals / eggplants. Pour the 4 tablespoons of oil in the pan, and heat it on stove top under medium flame.
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.
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 and garnish the curry with chopped coriander.
Then transfer them to a serving bowl. Done!!

Tips:

  • Bear in mind while slicing the brinjals / vankaya that only one side is slit.
  • Adjust the salt and spice as per your taste. 
  • Storage: This curry 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 / GuttiVankaya Podi Koora

VegCookBook by Praveena
South Indian Andhra style Gutti vankaya podi koora / bharwa baingan,baby eggplant/aubergine. Easy, quick, vegan recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 8 servings

Equipment

  • Frying pan (for stove-top method)

Ingredients
  

  • 8 count Brinjal / Baby Eggplant / Baby Aubergine (small size)
  • 1 cup Chickpea flour / Besan / Senagapindi 
  • 3 teaspoons Salt
  • 1 teaspoon Cumin seeds / Jeera
  • 1 teaspoon Turmeric powder
  • 2 heaped teaspoons Red Chilli Powder / Paprika
  • 4 tablespoon Cooking oil (+1 teaspoon extra)
  • 7-8 twigs Fresh Coriander

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 4 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 and garnish the curry with chopped coriander.
    Transfer into a serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!

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