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Photo of Stuffed Brinjal Curry/ Gutti Vankaya Curry/ Vazhuthananga Niracha Curry by Zareena Siraj at BetterButter
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Stuffed Brinjal Curry/ Gutti Vankaya Curry/ Vazhuthananga Niracha Curry

Feb-12-2016
Zareena Siraj
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Kerala
  • Side Dishes

Ingredients Serving: 4

  1. Brinjal - 6-7 nos
  2. onions - 2
  3. shallots - 1/2 cup
  4. Green Chillies - 3 nos
  5. ginger and Garlic paste - 1 tbsp
  6. Red Chilli Powder - 2 tbsp+ 1 tbsp
  7. turmeric Powder - 1 tsp
  8. coriander Powder - 3 tbsp
  9. Garam masala powder - 1 tsp
  10. fenugreek Powder - 1 tsp
  11. tamarind - lemon size
  12. oil - 2 tbsp
  13. Mustard seeds - 1 tsp
  14. cumin Seeds - 1 tsp
  15. fenugreek Seeds - 1 tsp
  16. Curry leaves - few
  17. salt - as required

Instructions

  1. Soak the tamarind in a little warm water.
  2. 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.
  3. Heat oil in a pan, lightly fry these brinjals for about 10 minutes on medium flame and keep this on a kitchen towel.
  4. Chop the onions and shallots using a blender. In the same oil, splutter the mustard seeds, fenugreek seeds and cumin seeds.
  5. 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.
  6. 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.
  7. 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.
  8. Serve it along with piping hot rice to enjoy.

Reviews (2)  

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Rashmi Singh
Jan-07-2017
Rashmi Singh   Jan-07-2017

Yummy!

Anjaly S
May-09-2016
Anjaly S   May-09-2016

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