Gutti Vankaya Koora - Baby Eggplants In A Spicy Gravy

ఆ... ఆహా ఏమి రుచి అనరా మైమరచి 

రోజూ తిన్నా మరీ మోజే తీరనిదీ 

తాజా కూరలలో రాజా ఎవరండీ... 

ఇంకా చెప్పాలా వంకాయేనండీ 

Brinjal/eggplant is considered to be the king of vegetables in Andhra cuisine. The above writing is a famous song from a Telugu movie describing the taste of well cooked eggplants.

Brinjal is the name of this vegetable mostly used in South Asia, South-East Asia and South Africa, “eggplant” in American and Australian English and “aubergine” in British English.

Gutti vankaya koora is usually made with baby eggplants. Tender, young eggplants result in an absolute delicious dish. This curry can be prepared in a number of variations. Try this recipe and I am sure, you will love it.

Ingredients
400 gms eggplants (used the green baby eggplants)
¼ cup peanuts
1 ½ tbsp sesame seeds
½ tbsp coriander seeds
½ tsp cumin seeds
1 tsp chopped ginger
1 tsp garlic chopped
2 small onion
1 tbsp dry coconut
2 springs curry leaves
1 tsp red chilli powder (adjust to taste)
salt to taste
2-3 tbsp oil

Method

• Dry roast - peanuts, sesame seeds, coriander seeds, cumin seeds and at last dry coconut.
• Saute - 1 chopped onion in 1 tsp oil until transparent.
• Add roasted ingredients to a blender, and make course powder. To this add sauted onions, ginger, garlic, little water, and grind to a fine paste.
• Make an ‘X’ cut on bottom of the eggplant with the stalk intact.
• Add 1 tbsp oil to a saute pan, arrange the eggplants, and cook on high flame for 2 min. Then cook covered on medium low flame for 12-15 min, flipping in between (making sure they don’t burn or stick to the pan)
• Remove the sauted eggplants to a plate, and to the same pan add the remaining oil.
• Add the remaining chopped onion, chopped curry leaves, and fry till onion turns golden brown.
• Now add the ground mixture, chilli powder, salt, and fry till oil separates.
• Add the sauted eggplants, mix well until the paste coats to all the eggplants.
• Add ½ cup water, mix well, and cover the pan once the water boils.
• Cook them covered on medium low flame for 4-5 min, or until all the eggplants are cooked all the way through.
• Check the seasoning, and this Andhra delicacy is ready to serve.