Last week, I made this perfect ‘changing season’ dish, a dry saute version of the classic Gutti Vankaya Kura. I adore this stuffed eggplant roast. As you bite into the stuffed brinjal, you taste a burst of sweet, spicy and sweet flavors. Simply irresistible! 1 Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool. 2 Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste. 2 Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan. 3 Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce. Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat. 4 Serve with rice, pappu pulusu or sambar. Prep & Cooking: 1 hr Serves: 3-4 Cuisine: Andhra . small lemon sized tamarind, extract pulp 1 1/4 tbsps oil For stuffing: 1 large onion, sliced 4-5 garlic cloves 1″ cinnamon stick 1 tsp red chilli pwd 1 tsp coriander pwd 1 1/2 tsps ghee or soft butter 1/2 – 1 tbsp grated jaggery or sugar (adjust) salt to taste For poppu/tadka/seasoning: 1/4 tsp methi seeds a sprig of curry leaves
