STUFFED BRINJAL CURRY (Rayalaseema Style)

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Preparation Time : 30 minutes

To serve for SIX (6)

Know about the Recipe : 

Stuffed Brinjal Curry is a traditional Rayalaseema recipe, actually called as "Noone Vankaya" curry in native area. It is also very famous as "Bagaara Baingan" in Hyderabadi cuisine and "Gutti Vankaya Curry" in Andhra region, where stuffed brinjals are first deep fried and then used for preparing the curry. 

Here I am cooking "Stuffed Brinjal Curry" in typical Rayalaseema style which is more hot, spicy and very delicious. It is a traditional recipe cooked for breakfast during Sankranthi festival on "Bhogi" day in combination with Bajra Roti. 

In Rayalaseema style, pasting the ingredients like - roasted peanuts, roasted sesame seeds, dry coconut, whole garam masala, fried onions + green chillies by adding oil is the unique way of making masala that is used for stuffing.

Vegetable biryani, vegetable fried rice, chapathi, jowar roti and bajra roti are the best combination for this tasty recipe. 

Get ready friends... try this and enjoy the taste of delicious "Stuffed Brinjal Curry".

PREPARATION FOR MASALA FOR STUFFING : 

Ingredients : 
2 Big spoon oil
1 cup Onion
2 Green chillies
3/4 cup roasted Peanuts
1/4 cup roasted Sesame Seeds
1 spoon Salt
1 spoon Red chilly powder
1/2 spoon Turmeric powder
1/4 spoon Shajeera
1/2 spoon Jeera
1 inch Cinnamon Stick
1 Ilaichi
1 spoon Ginger Garlic paste
3/4 spoon Coriander powder
Dry coconut

METHOD :
1) In a Pan, add Oil and fry Onions and green chillies.
2) In a Bowl, add these fried onions and all other above mentioned ingredients.
3) Grind to make Masala paste 




PREPARATION OF CURRY : 

Ingredients : 
1/2 kg Brinjals
1 big spoon Oil
1/2 spoon Mustard seeds
1/4 spoon Jeera
1/2 spoon Urad dal
1/2 spoon Chana dal
1 cup Tomato
Curry leaves
3/4 cup Tamarind juice
1cup water
1 spoon Coriander powder
Coriander leaves

METHOD : 
1) Take brinjals and slit them.
2) Stuff each brinjal with above masala paste.
3) In a Pressure cooker, add Oil.
4) Add mustard seeds, jeera, urad dal, chana dal and fry them.
5) Now add tomatoes and cook till soft. 
6) Add stuffed brinjals and mix well.
7) Add remaining masala to the cooker and mix again.
8) Next add tamarind juice and water. 
9) Mix well and cook for 2 whistles.
10) Finally add coriander powder and sprinkle few coriander leaves.
11) Dish out the curry and serve hot.

Tips : 

1) Use white brinjals instead of violet coloured brinjals because violet coloured brinjals cook & get soft very quickly.

2) Add Salt in water and place brinjals after slitting them to avoid turning them to black colour.

3) Roast peanuts on low flame to get good texture and taste in masala.