Gutti Vankaya Kura

Method

1. 1

   Prepare small brinjals: Wash 10-12 small round vankaya. Cut a cross from the base keeping the stem intact.

2. 2

   Make stuffing paste: Grind half cup fresh grated coconut, 3 dried red chillies, 1 tbsp coriander seeds, 5 garlic cloves, 1 tsp sesame seeds and a small ball of tamarind to a thick paste. Add salt.

3. 3

   Stuff each brinjal: Fill the cross cut of each brinjal generously with the spice paste. Press firmly.

4. 4

   Heat oil: Heat 4 tbsp oil in a wide pan with a lid.

5. 5

   Place brinjals: Carefully place stuffed brinjals in the pan. Fry on medium heat 5-6 minutes turning gently until lightly golden all over.

6. 6

   Cover and cook: Add 3 tbsp water around the brinjals. Cover and cook on low heat 12-15 minutes until completely soft.

7. 7

   Make final masala: Heat 1 tbsp oil. Add 1 tsp mustard seeds and curry leaves. Pour over the brinjals.

8. 8

   Cook uncovered: Cook uncovered on medium heat 3-4 minutes until the sauce thickens and coats the brinjals.

9. 9

   Check: Each brinjal should be very soft inside and coated with the aromatic stuffing.

10. 10

    Serve: Adjust salt. Gutti vankaya kura is one of Andhra's most iconic dishes. Serve with steamed rice.