Gutti Vankaya Kura

Ingredients

• - 400g small stuffed brinjal
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare small brinjals: Wash 10-12 small round vankaya. Cut a cross from the base keeping the stem intact.
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. Stuff each brinjal: Fill the cross cut of each brinjal generously with the spice paste. Press firmly.
4. Heat oil: Heat 4 tbsp oil in a wide pan with a lid.
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. Cover and cook: Add 3 tbsp water around the brinjals. Cover and cook on low heat 12-15 minutes until completely soft.
7. Make final masala: Heat 1 tbsp oil. Add 1 tsp mustard seeds and curry leaves. Pour over the brinjals.
8. Cook uncovered: Cook uncovered on medium heat 3-4 minutes until the sauce thickens and coats the brinjals.
9. Check: Each brinjal should be very soft inside and coated with the aromatic stuffing.
10. Serve: Adjust salt. Gutti vankaya kura is one of Andhra's most iconic dishes. Serve with steamed rice.