GUTTI VANKAYA/STUFFED BRINJAL

Gutti vankaya/ Stuffed Brinjal

Gutti vankaya or stuffed brinjal is a traditional Andhra dish. Tender baby brinjals are stuffed with masala and cooked on a slow flame till the brinjal absorbs the flavor of the masala . Alternatively the curry can also be made in a pressure cooker if the brinjals are hard or if you are in a hurry. Oil is liberally used to make the curry taste ultimate. This is a must curry in my home if guests come. Brinjal is my favorite vegetable and  I make at least 20 variety of dishes with this. I’ll try to post most of them. Different variety of stuffing's can be used to make the curry. Here I am giving a simple version of stuffed brinjal which is made in marriages and functions in Andhra.    
INGREDIENTS

• Tender round brinjal                      8-10
• Oil                                                   1/4 cup
• Salt                                                 to taste
• Coriander seeds                              2 Tsp
• Chana dal                                        4 Tsp
• Urad dal                                           2 Tsp
• Red chillies                                      8
• Jeera                                               1 Tsp
• Coriander                                        2 sprigs

PROCEDURE
Take the brinjals wash them thoroughly  and cut the stems. Take each brinjal, starting from one end make a plus shaped slit towards the other end, but not all way through. Be careful and do not  make 4 pieces. Keep these brinjals in salt water.  
In a pan add a table spoon of oil and add the chana dal, urad dal, coriander seeds, red chilies, jeera. Fry on a slow flame till golden brown. Cool the masala and add to the blender. Now take the coriander leaves and add to the blender. Grind the masala to a fine paste along with salt.

Now take each brinjal and put a table spoon of the stuffing inside the slit and slowly push the stuffing gently inside so that the brinjals don’t break  and then press the brinjal tight.  Tie a thread around brinjals so that the stuffing doesn't fall apart(optional). Fill the stuffing in all the brinjals.
Now heat a pan and pour 3 table spoons of oil. When the oil is heated slowly put the brinjals in the pan. Sprinkle a little salt on the brinjals and cover with a lid. Simmer the flame and cook the brinjals stirring them intermittently. Turn each side of the brinjals onto the pan and cook until every side is cooked and becomes tender. If required add some more oil and fry the brinjals. The process should be done on a slow flame and so have patience. Close with the lid throughout the process and remove lid only to stir the brinjals. It take almost 20-25 minutes to cook the brinjals from the inside. Enjoy with steamed rice.

Stuffed brinjal