Vankaya Vepudu Recipe – Andhra Style Stuffed Brinjal Fry – Gutti Vankaya Kura

For the powder:

1. Dry roast peanuts till they get light golden and remove.
2. In the same tawa / pan, dry roast sesame seeds until well toasted to light brown, remove and switch off.
3. In the same tawa/pan toast the dry coconut flakes – they get golden within seconds, make sure your keep sauteing. Once they turn light golden, remove and cool all the items.
4. Now in a blender / mixie / spice grinder -combine toasted peanuts, sesame seeds, coconut, turmeric powder, salt, red chili powder and coriander powder. (refer table – 2)
5. Run on pulse to make a coarse powder.
6. Keep this aside.

For the Vepudu :

1. Wash brinjal, trim the top, make a slit (like an “X”) keeping the other corner intact.
2. Stuff each one with the powder and reserve the rest for the gravy.
3. Heat oil in a pan, splutter mustard, cumin seeds, split black gram and curry leaves.
4. Fry the chopped onions till golden, add the ginger garlic paste and fry for few minutes.
5. Now place the stuffed brinjal on the bed of onion mixture, sprinkle the rest of the stuffing powder on top and close with a lid.
6. Bring down the flame to low and cook for 6 minutes.
7. When the brinjals are half way done, add the tamarind pulp, salt (table-1) and water.
8. Again cover for another 5 minutes over low flame or till the brinjal looks lightly mushy. Check now and then to avoid burning and gently stir to avoid breaking.
9. When they are done, the oil will separate, gravy will thicken and keep sauteing until the masala turns like a dry curry.
10. Switch off at this stage and serve as a side for any rice item.

Notes