Gutti Vankaya Kura II / Baingan Ka Salan

Vankaya/Brinjal recipes are very famous in Andhra. Among them Gutti Vankaya Kura/Stuffed Brinjal curry is Andhra traditional curry. Almost in every house in Andhra, will have there own way of making Gutti Vankaya recipe and the stuffing may vary, but this recipe is everyone's favorite. We can find this curry in almost all functions and marriages in Andhra State. I already posted one version of gutti vankaya curry. In that version, I simply stuffed egg plant with onion mixture. In today's recipe, I used sesame seed, peanuts, onion and coconut as main ingredients for stuffing.

Ingredients:

• Vankayalu/Egg plants - 10 (small and tender ones)
• Onion - 1, medium
• Sesame seeds/Nuvvulu - 2 tbsp
• Peanuts/Verusenaga pappu - 3 tbsp 
• Dry Coconut - 2 tbsp
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Red chilli powder - 1.5 tsp or to taste Green Chili paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Ginger-garlic paste - 1 tsp
• Garam masala - 1/2 tsp or to taste
• Salt to taste
• Curry leaves - 1 spring
• Coriander leaves - 3 tbsp, chopped
• Oil - 2 tbsp

Preparation:

• Dry roast sesame seeds, peanuts and dry coconut separately in a pan.
• While they are cooling, heat 1 tsp oil in a pan and fry chopped onion till soft and let it cool.
• Grind sesame seeds, coconut and peanuts into powder and add cooked onion and make into coarse paste. (If require add little water while grinding)
• Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder and cumin powder, salt to the ground onion paste and keep aside.
• Fill a bowl with water, cut egg plant upside down. Make four slits, but they must be join at stem and keep them in the bowl of water.
• Remove them from water and stuff them carefully with onion mixture.
• Heat remaining oil in a pan, add curry leaves and stuffed egg plants and fry till half done.
• Add remaining onion mixture to egg plants and cook for 2 minutes. (adjust spice powder to taste)
• Add water and cook on low heat until egg plants are done with lid on.
• Adjust salt, sprinkle coriander and serve with rice or roti.