Name: Stuffed Brinjal Curry/ Gutti Vankaya Curry/ Vazhuthananga Niracha Curry recipe by Zareena Siraj at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Brinjal - 6-7 nos; Onions - 2; Shallots - 1/2 cup; Green Chillies - 3 nos; Ginger and Garlic paste - 1 tbsp; Red Chilli Powder - 2 tbsp+ 1 tbsp; Turmeric Powder - 1 tsp; Coriander Powder - 3 tbsp; Garam masala powder - 1 tsp; Fenugreek Powder - 1 tsp; Tamarind - lemon size; Oil - 2 tbsp; Mustard seeds - 1 tsp; Cumin Seeds - 1 tsp; Fenugreek Seeds - 1 tsp; Curry leaves - few; Salt - as required

ABOUT Stuffed Brinjal Curry/ Gutti Vankaya Curry/ Vazhuthananga Niracha Curry RECIPE

This curry is entirely different from bhagare baingan. This is a simple and easy-to-make recipe. This is a perfect finger licking dish that can be served along with rotis, naans, chapatis and rice. Try this out and you will love this for sure. In this dish, the brinjals are stuffed with a simple masala, shallow fried and cooked and simmered in tamarind gravy. And here is the recipe.

Ingredients Serving: 4

Brinjal - 6-7 nos
Onions - 2
Shallots - 1/2 cup
Green Chillies - 3 nos
Ginger and Garlic paste - 1 tbsp
Red Chilli Powder - 2 tbsp+ 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 3 tbsp
Garam masala powder - 1 tsp
Fenugreek Powder - 1 tsp
Tamarind - lemon size
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Curry leaves - few
Salt - as required

Instructions

Soak the tamarind in a little warm water.
Slit each brinjals diagonally with the stalks intact. Mix 1 tbsp of red chilli powder and salt in a bowl using a little amount of water. Stuff this mix in the slitted brinjals and keep this aside.
Heat oil in a pan, lightly fry these brinjals for about 10 minutes on medium flame and keep this on a kitchen towel.
Chop the onions and shallots using a blender. In the same oil, splutter the mustard seeds, fenugreek seeds and cumin seeds.
Add the chopped onions- shallots mixture and stir well till they turn translucent. Add the slited green chillies, curry leaves. After about 5- 10 minutes, add the ginger and garlic paste.
As the raw smell disappears add the brinjals and lightly stir for about a minute. Now add the red chilli powder, turmeric powder, coriander powder and garam masala powder.
Add the tamarind water and add about a 1/2 cup of water and let this boil for about 15- 20 minutes on a low flame by closing with a lid. At last add the fenugreek powder, stir and turn off the flame.
Serve it along with piping hot rice to enjoy.

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