Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins  CookTime:12 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

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! 🙂

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Andhra Gutti Vankaya Podi Koora / Stuffed Brinjal Dry Curry’:
2. How to serve, ‘Gutti Vankaya Podi Koora / South Indian style Bharwa Baingan’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Stuffed Eggplant Dry Curry / Gutti Vankaya Podi Koora’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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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, 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 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.

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 chapati / Indian flat bread, as you can see in my pics below.

Other recipes from my blog:

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

Curry recipes collection⇒  Curry / Koora / Stir Fry

Daily Thali recipes collection⇒  Bhojanam / Thali / Meal Platter

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Ingredients:

• Brinjal / Baby Eggplants – 8 (small size)
• Chickpea flour / Besan / Senagapindi – 1 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

Step wise pics Procedure for ‘Stuffed Eggplant Dry Curry / Gutti Vankaya Podi Koora’:

Prep Work:

Firstly, take the chickpea flour / 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 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 5 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, pour the rest of oil, give a slight mix. Garnish the curry with chopped coriander leaves.

Then transfer them to a serving bowl. Done!!

Tips & Storage:

• 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.

Recipe Card & Print:

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