Guthi Vankaya Curry – Authentic Andhra Style Stuffed Brinjal Recipe

Wash brinjals well.

In a mixing bowl, add water and salt.

Cut each brinjal in an 'X' shape without separating the pieces completely.

Drop them in salted water to prevent discoloration.

Heat a pan on low flame. Add peanuts, chana dal, urad dal and sauté until golden.

Add coriander seeds, methi seeds, cumin seeds and fry for a few seconds.

Add dry coconut, sesame seeds, cloves, and cinnamon. Roast until aromatic.

Add tamarind and switch off the flame.

Let it cool slightly, then grind with red chilli powder, salt, turmeric, and ginger-garlic paste to a coarse powder.

Gently fill the masala powder into each slit brinjal. Keep the remaining masala aside.

Heat oil in a deep pan.

Add mustard seeds, cumin seeds, and let them splutter.

Add slit green chillies and curry leaves. Sauté for a few seconds.

Add chopped onions and fry until golden.

Add tomatoes and cook until mushy.

Add the stuffed brinjals and sauté gently without breaking them.

Cover and cook on low flame, stirring occasionally.

When half cooked, add water and adjust salt.

Cover again and cook until brinjals are tender and masala is well absorbed.

Garnish with fresh coriander leaves.

Serve hot with steamed rice, chapati, or jowar roti.