Dear Friends,
Today I come here to share a famous delicacy of Andhra Pradesh, Stuffed Brinjal. Before that would like to share with you the benefits of eggplant(brinjal). Friends, you know eggplant is a great source of vitamins(C, K, B6), thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and minerals.
Eggplants help to improve our gastrointestinal health. Eggplants improve our heart health because it contains fiber; which reduces the amount of cholesterol in our body. The presence of antioxidants(manganese) in eggplant helps to prevent cancer.
Eggplants help to reduced osteoporosis, tougher bones, and even increased bone density. Friends, we all know that deficit of iron causes anemia. Consuming foods like eggplant that are high in iron can help resist health conditions like anemia.
Eggplants are rich in natural chemicals called phytonutrients that help us improve mental health by delivering more blood to the brain. I hope you like the information. So let's start making Stuffed eggplant.
Ingredients:-
1.Young eggplant- 8nos.
2.Onion- 1 cup(finely sliced).
3.Tamarind Paste- Lemon size.
4.Jaggery- 1-1/2 tsp(grated).
5.Ginger-garlic paste- 2tsp.
6.Tomato- 1 small(chopped).
7.Green chilies- 3-4 (slit).
8.Coriander leaves- A handful(chopped).
9.Curry leaves- 1 spring.
10.Bay leaf-1no.
11.Mustard seeds-1/2tsp.
12.Cumin seeds- 1tsp.
13.Salt- To taste.
14.Sunflower oil- As required.
Roasted ingredients for grinding:-
1.Raw peanuts- 4tbsp.
2.Sesame seeds- 2tbsp.
3.Coriander seeds- 1-1/2tbsp.
4.Cumin seeds- 1tsp.
5.Fresh coconut- 3tbsp.
6.Dry red chilies- 4-6nos.
7.Cinnamon Stick- 1/2inch.
8.Green cardamom- 4pods.
9.Cloves- 3whole.
10.Bengal Gram- 1tbsp.
Preparation Method:-
Step 1- First, we need to prepared eggplants. For that, we have to take young eggplants and slit them diagonally twice, remaining the stalk intact.
Step 2- Next, place a deep pan on a medium flame. Add sufficient water. Once water will start boiling, add tamarind extract and salt. Mix well and turn off the flame. Transfer the brinjals in and close the lid. Set aside for 10 minutes.
Step 3- Now, dry roast all the ingredients mentioned under roasted ingredients separately. Cooldown and make a coarsely ground powder.
Step 4- Place a pan on medium flame. Add little oil and shallow fry onions till soft. Wet grind with a little tamarind-salt water. Used in half boiled eggplants(step-2) and keep aside.
Step 5- Next, mix this wet ground sauted onions with (step-3) coarsely grounded spices. Can add a little more tamarind- water mixture to get a thick gravy. Now, fill this mixture inside the eggplants. Stuffing of eggplant complete. Set aside.
Step 6- In the same pan, add more oil and heat well. Now, add Bay leaf, Cumin seeds, mustard seeds, curry leaves. Saute till seeds start spluttering.
Step 7- Now, add ginger-garlic paste and fry until the raw aroma goes away. Next, add chopped tomatoes, turmeric. Cook until tomatoes become mushy. Add stuffed brinjals and fry for 2-3 minutes.
Step 8- After 2-3 minutes, add the remaining gravy(a mixture of tamarind and saltwater) and add to Wok. Mixed gently, the gravy shouldn't come out of the brinjals. Adjust salt at this stage according to your taste.
Step 9- Once eggplants coated well with the gravy. Add chopped coriander leaves. Cover the wok with the lid. Turn off the flame.
Step 10- Now Gutti Vankaya Kura is ready to serve with steamed rice or roti.
Image credit:source1