Gutti Vankaya Kura

 Gutti Vankaya Kura is a popular Andhra-style stuffed eggplant curry. It's a delicious and flavorful dish made with small brinjals (eggplants) stuffed with a spicy masala mixture. Here's how you can make it:

 Ingredients

For the stuffing:

Small brinjals (eggplants): 10-12

Peanuts: 2 tablespoons

Sesame seeds: 2 tablespoons

Grated coconut: 2 tablespoons

Red chili powder: 1 tablespoon

Coriander powder: 1 tablespoon

Cumin powder: 1 teaspoon

Turmeric powder: 1/2 teaspoon

Salt: to taste

Tamarind paste: 1 tablespoon

Oil :1 tablespoon

For the curry:

Oil:2 tablespoons

Mustard seeds: 1 teaspoon

Cumin seeds: 1 teaspoon

Urad dal: 1 teaspoon

Chana dal : 1 teaspoon

Onions: 2 large, finely chopped

Green chilies: 2-3, slit

Curry leaves: 10-12 leaves

Tomatoes : 2 medium, finely chopped

Ginger-garlic paste : 1 tablespoon

Turmeric powder: 1/2 teaspoon

Salt: to taste

Coriander leaves: for garnish

### Instructions

1. **Prepare the Brinjals**:

   - Wash the brinjals and make a cross slit at the bottom, keeping the stems intact. Soak them in salted water to prevent browning.

2. **Prepare the Stuffing**:

   - Dry roast peanuts and sesame seeds separately until golden brown. Let them cool.

I   - Grind the roasted peanuts and sesame seeds along with grated coconut into a fine powder.

   - Mix this powder with red chili powder, coriander powder, cumin powder, turmeric powder, salt, tamarind paste, and 1 tablespoon of oil to form a thick paste.

3. **Stuff the Brinjals**:

   - Stuff each brinjal with the prepared masala paste. Ensure they are well-filled but not overstuffed.

4. **Prepare the Curry**:

   - Heat oil in a large pan or wok.

   - Add mustard seeds and let them splutter.

   - Add cumin seeds, urad dal, and chana dal. Fry until golden brown.

   - Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.

   - Add ginger-garlic paste and sauté until the raw smell disappears.

   - Add chopped tomatoes and cook until they become soft and mushy.

   - Add turmeric powder and salt. Mix well.

5. **Cook the Stuffed Brinjals**:

   - Gently place the stuffed brinjals into the curry base.

   - Cover the pan and cook on low heat, turning the brinjals occasionally to ensure even cooking. Add a little water if necessary to prevent sticking.

   - Cook until the brinjals are tender and the masala is well-cooked.

6. **Garnish and Serve**:

   - Garnish with chopped coriander leaves.

   - Serve hot with rice, roti, or any Indian bread.

Enjoy your Kuthi Vankaya Kura!