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Blogging Marathon# 27: Week 1/ Day 1

Theme: Occasions – Andhra Feast

Dish(es): Gutti Vankaya kura, Kanda Bachalikura & Dosakaya Pappu

April 1, April fools day, the day I started the job that I recently resigned 8 years ago and today I am starting my first ever month long blogging marathon. I have done month long Vegan Mofos before this, but never blogged continuously for 30days. I’m joining my fellow marathoners on a month long non-stop blogging marathon. What’s interesting is Valli gave us 4 different themes for the 4 weeks of April. So each week we will be sticking to a theme and posting different recipes that fall under that week’s theme.

Theme for the first week is “Occasions”. I am going to post dishes that fall under couple of different occasions. For the first day, I chose a very broad and non-specific occasion where traditional Andhra dishes are served. This can be a gruhapravesam (house warming ceremony), satyanarayana puja, baby shower or anything other occasion for that matter.

Dry eggplant curry and kanda bachali kura feature on almost all of the above mentioned occasions. I decided to make a stuff my eggplants with chickpea flour and some spices. If it is the mango season, raw mango dal is preferred, but otherwise dosakaya dal (yellow cucumber) is usually on the menu.

I have posted recipes for Kanda Bachalikura & Dosakaya pappu previously. So here is the recipe for the stuffed eggplant.

Print Recipe
Gutti Vankaya Kura (dry version) Yum
Gutti Vankaya Kura (dry version)
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 - 10 eggplants Baby
  • 10 Curry leaves
For the Stuffing:
  • cup Chickpea flour (Besan)
  • 1 tsp chili powder Red - (or more to taste)
  • 1 tsp cumin Ground
  • tsp Coriander Ground
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 - 10 eggplants Baby
  • 10 Curry leaves
For the Stuffing:
  • cup Chickpea flour (Besan)
  • 1 tsp chili powder Red - (or more to taste)
  • 1 tsp cumin Ground
  • tsp Coriander Ground
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
Gutti Vankaya Kura (dry version)
Instructions
  1. Make the Stuffing: Mix all the ingredients for stuffing in a bowl. Add little water to make it a little sticky, so it's easy to stuff the eggplants.
  2. Keep the crowns on the eggplants intact and on the other end cut a '+' on the other end.
  3. Stuff the filling in the eggplants using a spoon or your fingers.
  4. Heat 2tbsp oil in a nonstick pan; add mustard seeds and curry leaves; once the seeds start to splutter, gently place the stuffed eggplants in the oil. Cook covered on medium to medium- low heat until eggplants are cooked through . Make sure to turn the eggplants around once in a while to evenly cook on all sides.
Recipe Notes

Served here with steamed rice, kanda bachalikura, dosakaya pappu, aavakaya, ghee and curd for a filling lunch.

Lets check out what my fellow marathoners have cooked today for BM# 27.

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24 thoughts on “Gutti Vankaya Kura (Dry)-Stuffed Eggplants Curry”

  1. This is one dish that I tasted in all my Andhra friends house. I love this dish and the recipe looks wonderful.

  2. Hey this is different from the way I make stuffed egg plant. will try this out. Thanks it sound superb.

  3. It looks like very spicy one.I want to eat now.wow wow.we are also spices manufacturers and suppliers of Spices and Foods.These type of Indian spices also available with ours.good spices also have in my websites.full of amazing offerable cost.Visit us: Spices in India | Spices manufacturers

  4. Pavani, you have captured the essence of what makes a comfort Andhra food so well!..love everything that’s there on your plate!..I am so glad you joined us..I get to enjoy this treat everyday!

  5. I don’t like brinjals but it so saddens me that such a lot of wonderful dishes are prepared with it. I love the smell that comes while preparing stuffed brinjals, so I use the same stuffing and prepare some with potatoes or kundru for myself!

  6. Looks Fab. This is my mother’s most preferred stuffing for eggplants. The extra stuffing she fries it to a level of almost burning and the powder itself tastes so wonderful along with some hot rice.

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