Gutti Vankaya Kura Recipe: Peanut Stuff Variation
Savoring the Nutty Twist: Peanut Stuffed Gutti Vankaya Kura Recipe
Gutti Vankaya Kura, a traditional Andhra-style dish, has been a staple in Indian cuisine for generations. This dish, made with small eggplants that are stuffed with a mixture of spices, has been given a delicious twist with the addition of roasted peanuts in the stuffing mixture. The peanut stuffing variation is not only delicious but also adds a nutty flavor and texture to the dish. Whether you're looking for a new way to enjoy Gutti Vankaya Kura or simply want to try a different twist on a classic dish, this Peanut Stuffed Gutti Vankaya Kura recipe is sure to please. So, if you're ready to experience the delicious combination of spices and peanuts, give this recipe a try today!
Peanut Stuffed Gutti Vankaya Kura Recipe
Ingredients:
12 small eggplants
1 cup roasted peanuts
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
10 curry leaves
4 green chilies, chopped
Salt, to taste
2 tablespoons oil
1 onion, chopped
1 teaspoon ginger garlic paste
2 tomatoes, chopped
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon lemon juice
2 tablespoons chopped Cilantro/Coriander
Instructions:
Wash the eggplants and make a lengthwise slit on each eggplant without cutting all the way through.
In a food processor, grind the peanuts until they are coarsely ground.
In a pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, curry leaves, and green chilies to the pan and sauté for a minute.
Add the ground peanuts to the pan and mix well. Season with salt, to taste.
Fill the eggplants with the peanut mixture, making sure that the filling is evenly distributed in each eggplant.
In the same pan, heat 2 tablespoons of oil over medium heat. Add the onion and ginger garlic paste and sauté until the onion is soft and translucent.
Add the chopped tomatoes to the pan and cook until they are soft and mushy.
Add the red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder, and salt to the pan and mix well. Cook for 2 minutes.
Add 1 cup of water to the pan and bring the mixture to a boil.
Place the stuffed eggplants in the pan and simmer for 10 minutes or until the eggplants are tender and the sauce has thickened.
Remove the pan from heat and add the lemon juice and chopped cilantro/coriander to the dish.
Serve the Peanut Stuffed Gutti Vankaya Kura hot with rice or roti.
Enjoy your delicious and authentic Peanut Stuffed Gutti Vankaya Kura!
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