Guti vankaya kura is an Andhra cuisine stuffed brinjal dish. The stuffing in this recipe is made from finely ground desiccated coconut, peanuts, and spices. Small tender brinjals are stuffed and cooked with this ground masala. To give the gravy a slight sour flavor, tamarind pulp is added.
Get small brinjals for the Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal) because they will be easier to eat with phulkas or Rotis. Slit them twice diagonally 3/4 inch long, being careful not to disturb the stalk/crown. When you do this, you should have perfectly slit brinjals ready to fill from all four sides.
Bring the tamarind extract and salt to a boil in a deep pan over medium heat. Turn off the heat and add the brinjals, then close the lid. Allow it to sit for 10 minutes.
Meanwhile, shallow fry onions in a small amount of oil until soft. Wet grind with tamarind-salt water used to half-boil the brinjals and set aside.
Dry roast all of the ingredients listed under roast and grind in a kadai over medium heat. When the kadai is aromatic, remove it and set it aside to cool. To make semi-fine powder, use a mixer grinder. As needed, add haldi/turmeric and salt to this powder.
Combine this powder with sautéed onions that have been wet ground. Fill the brinjals with a small amount of tamarind-salt water to make a very thick gravy. Set aside.
Make tadka with oil. Mix in the jeera, bay leaves, and curry leaves. When they start to sputter, add the stuffed brinjals and cook for another 2-3 minutes.
Dry roast all of the ingredients listed under roast and grind in a kadai over medium heat. When the kadai is aromatic, remove it and set it aside to cool. To make semi-fine powder, use a mixer grinder. As needed, add haldi/turmeric and salt to this powder.
Combine this powder with sautéed onions that have been wet ground. Fill the brinjals with a small amount of tamarind-salt water to make a very thick gravy. Set aside.
Make tadka with oil. Mix in the jeera, bay leaves, and curry leaves. When they start to sputter, add the stuffed brinjals and cook for another 2-3 minutes.