Stuffed Brinjal Dry Curry / Andhra style Gutti Vankaya Podi Koora / Bharwa Baingan Sukhi Sabzi
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.
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
- 2½ 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!