Vankaya Kura/Masala Gutti Vankaya Koora/Andhra style Stuffed Brinjals

Vankaya means brinjals in Telugu, brinjals are prepared in different way either as gravies or as curries. Personally i love Andhra style stuffed brinjals, when i picked some small green brinjals in Indian grocery few days back, i want to make some Andhra style stuffed brinjals. Back home, i googled for no onion no garlic vanakaya koora aka stuffed brinjal curry, i got hooked to Divya's Masala Gutti vankaya kura as this recipe goes for simple ingredients and they are prepared without both onion and garlic. Actually i never know that vankaya kura or koora can be prepared without onion and garlic, immediately i prepared this nutty masala vankaya koora. This side dish suits awesome as side dish with rice and rotis, however i love this Vankaya kura with rasam rice.

Am running my second week of blogging marathon with an interesting theme, cooking with an Alphabet with three different methods of cooking. I picked K,V,O from the list given by Srivalli, yesterday I posted a recipe starting with alphabet K and i went for baking as cooking method, today am posting Vankaya kura as its starts with V also i went for stove top method for making this fingerlicking Andhra style stuffed brinjal roast.You can make this brinjals with those purple ones too, however this kura is going to be quite often in our menu as its really very easy to prepare..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41. 

1/2kg Brinjals
3/4cup Raw peanuts
1/4cup Roasted channa dal/Pottukadalai
2tbsp Dessicated coconut powder
1tsp Cumin
1tsp Coriander seeds
5nos Red chillies
1/2tsp Tamarind paste
Salt
Oil

Dont remove the steam of the brinjals, slice them lengthwise by keep the steam intact.

Heat a spoon of oil, fry the cumin seeds, coriander seeds, red chillies to golden brown.

Remove and keep aside. In the same pan, dry roast the peanuts, roasted channa dal, dessicated coconut one by one until they turns slightly brown when a nice aroma comes from.

Grind the roasted peanuts, channadal, dessicated coconut, cumin seeds, coriander seeds, red chillies, salt, tamarind paste as smooth paste using some water.

Now stuff the brinjals with this grounded paste.

Heat oil in a pan, place the stuffed brinjals, add enough salt and cook in medium flame for 10minutes.

Put the flame in simmer and cook them for few minutes, until the brinjals turns soft.

Now add the leftover masala paste, a cup of water, cook everything well in medium flame with lid closed.

Once the oil starts to separate from the masala, put off the stove.

Serve warm with rice, rotis or with pulao.