2. Brinjal Curry / gutti vankaya koora (telugu) / Yengai saaru (kannada)

fresh  purple brinjal 

 Brinjal  Curry / gutti vankaya koora / stuffed brinjal curry is one of my favorite curry. I Borrowed this recipe from my grand ma, she makes ultimate curry out of green brinjals, the dish can be made out of small purple brinjals. The one i am posting today is made with the small purple brinjals.

Stuffed brinjal curry can be made with a variety of stuffing's, the one i am posting today is one my favorite and its very easy to make.

you don't need to use pressure cooker, brinjals will cook well on steam in a cooking vessel.

Ingredients  (served for 6)

10-12 fresh small purple brinjals (vankaayi)

2 medium size onions (sliced )

4 flakes garlic

2 tbsp of chilli powder ( according to your spice)

1tbsp of ginger paste ( if its fresh slice add 1 inch-  ginger)

garam masala powder ( 2cloves, 2 cinnamon, 2 cardamom)

3 tbsp shredded fresh coconut

1 medium size tomato 

salt

oil 

curry leaves 

mustard seeds 

Prepare the stuffing first:---

1. heat 1/2 table spoon of oil in a pan and add the (one) onions and fry on medium heat 5-6 minutes. remove from fire and cool. 

  2.  take a mixer jar, add fried onions, 1/2 tomato, garam masala, garlic, ginger, coconut, little salt and 2 tbsp of chilli powder. Grind  to a paste ( adding little water - if its required).

3. Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through, slit each brinjal into 4 or 6 sections lengthwise without cutting of the crown, now brinjals are ready for stuffing.

4. add liitle oil to the paste mix well, and now take a each brinjal separate the slits gently and fill the stuffing inside slowly without breaking the brinjal. Stuff all the brinjals, keep aside the remaining paste.

stuffed brinjal 

5. Heat 1 1/2 tbsp oil in a cooking dish, add curry leaves, mustard seeds let them splutter and add the onions (remained 1 onion) and tomato (remained 1/2 tomato)and fry for 2 minutes.

6. Now slowly place the each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle a small tea cup of water and cook for 15-20 minutes on slow heat add little salt if its requied.

7. Do check in between to stir the brinjals without  breaking them, the brinjals are 3/4 the cooked add a small tea cup of water. add salt if its required.

8. cover with lid and cook further for another 15-20 minutes or till the brinjals are well cooked, garnish with chopped coriander leaves.

Brinjal curry  tastes wonderful with roti and hot rice. 

Brinjal curry