Raise your hands if you are a brinjal lover and in specific, if you love Stuffed Brinjal, then stay back 🙂 Deliciousness guaranteed in this recipe post. Well, I love anything that is stuffed specially, Brinjals and okra. There is one very popular post of Stuffed Okra with paneer on the blog and I am sure this one is also going to be loved equally. This recipe is a my own version of Gutti Vankaya Kura or Stuffed Brinjals that is very famous in Andhra Pradesh. The authentic gutti vankaya uses coconut but I have skipped it here and used just peanuts.
With the start of rains here in South India, I crave for something nice and fried. This stuffed brinjal completely satiated that craving. A couple of years, I had made tindora fry during heavy rains and I should say this reminded me of that day 🙂 For all those wanting to check out other brinjal recipes, check below
Preparation Method of Stuffed Brinjal:
Cooking Time: 20 minutes
Small sized brinjals: 4
Peanuts: 1/2 cup
Channa Dal: 1 tsp
Urad Dal: 1 tsp
Coriander Seeds or Dhaniya: 1 tbsp
Dry Red Chillies: 5
Tamarind: Marble sized
Pepper: 1/2 tsp
Salt: as required
Sugar: 1/2 tsp
Oil: 6-7 tspMethod:
1. Dry roast peanuts in low to medium flame till the color changes and it gives out a nice aroma.
2. Dry roast channa dal and urad dal. When the dals begin to change color, add the coriander seeds and pepper. Roast till it turns golden brown.
3. Dry roast red chillies and set aside. Switch off the flame and fry tamarind in the retained heat for a minute.
4. Allow the above ingredients to cool and blend along with very little water, salt and sugar to a thick smooth paste.
5. Wash brinjals and slit the brinjals such that stems remain intact. Place the prepared masala paste inside each of the brinjal such that it is stuffed well and doesnt come out.
6. Heat oil in a pan. Place the stuffed brinjals and sprinkle salt over them. Cover and cook the brinjals on low flame for about 12-15 minutes till the skin wilts off and the brinjals are well cooked. Make sure you keep turning the brinjals so that it is cooked from all sides. You can also sprinkle water often to speed up the cooking process.
7. Serve hot with plain ghee rice, dal rice or anything else of your choice.
1. Make sure the stuffing is thick. If you add more water, it will not stay inside the brinjals.
2. Ensure the brinjals are well cooked on all sides by turning them often.