Vankaya kura or stuffed brinjal ( bharwan baingan ) is one of the popular dishes from Andhra in South India. Brinjals are stuffed with an aromatic masala paste and then cooked. This is a dry curry that goes well as a side dish for rice or rotis.
Stuffed Brinjal | Vankaya Kura Recipe
Vankaya Kura recipe
Category:Side Dish
Cuisine:Andhra, South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
A delicious Andhra style stuffed brinjal recipe
Ingredients
- 6 brinjals
- 4 dry red chillies
- 1 tbsp chana dal
- 2 tbsp urad dal
- 1 tbsp coriander seeds
- 1 tsp amchoor powder
- A pinch of asafoetida
- A few curry leaves
- Salt to taste
Instructions
- Heat 2 tsp oil in a pan. Fry chana dal and urad dal till they turn golden brown and keep aside.
- In the same pan, add asafoetida, dry red chillies and coriander seeds. Fry till they turn brown.
- Remove and mix all the above roasted ingredients. Grind it to a coarse powder along with salt and amchoor powder, without adding water.
- Remove the stems of the brinjals or you could keep it intact. Cut the brinjals into two slits from the opposite end of the stem ensuring that the brinjals remaint intact for stuffing them.
- Stuff the ground mixture in the brinjals.
- In a pan, heat oil. Add the stuffed brinjals along with curry leaves.
- If there is extra ground mixture available, add this also to the pan.
- Keep frying for a few minutes.
- Now add little water, cover and cook. Keep turning the brinjals at intervals so that the brinjals are cooked.
- Serve hot as a side dish for rice or rotis.
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