A classic Andhra delicacy featuring tender baby eggplants in a rich, nutty gravy. The stuffing, made from roasted peanuts, coconut, and spices, gives this curry its signature flavor. It's a perfect side for rice or roti.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
301cal
6gprotein
22gcarbs
24g
Ingredients
500 g Baby Eggplant (About 8-10 small, tender brinjals)
0.25 cup Peanuts (Raw, unsalted)
1 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
4 pcs Dried Red Chillies (Adjust to your spice preference)
A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Perfectly spiced, aromatic Gutti Vankaya Kura with fiber-rich Jonna Rotte. A soul-satisfying combo!
This andhra dish is perfect for dinner. With 534.8 calories and 10.879999999999999g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tbsp
Tamarind Paste
1 tsp Jaggery (Powdered or grated)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (Divided use)
1 tsp Mustard Seeds
10 pcs Curry Leaves
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggplants
Wash the baby eggplants and pat them completely dry. Trim the green sepals slightly but keep the stems intact.
Make a plus-shaped (+) slit from the bottom of each eggplant, going about three-quarters of the way up. Be careful not to cut all the way through.
Immediately place the slit eggplants in a large bowl of water with a pinch of salt. This prevents them from oxidizing and turning brown.
2
Roast Spices and Prepare Stuffing Paste
In a dry pan over low-medium heat, roast the peanuts for 4-5 minutes until they are fragrant and lightly browned. Remove and set aside to cool.
In the same pan, add sesame seeds, desiccated coconut, coriander seeds, cumin seeds, and dried red chillies. Roast for 1-2 minutes until aromatic. Do not burn them.
Allow all roasted ingredients to cool down completely.
Transfer the cooled peanuts and spice mix to a grinder jar. Add the chopped onion, ginger-garlic paste, tamarind paste, jaggery, turmeric powder, and salt.
Grind everything to a thick, smooth paste. Add 1-2 tablespoons of water only if needed to help with grinding.
3
Stuff and Sauté the Eggplants
Drain the eggplants from the salted water and pat them dry with a kitchen towel.
Carefully open the slits of each eggplant and fill them generously with the prepared masala paste. Reserve any leftover paste for the gravy.
Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Gently place the stuffed eggplants in the pan in a single layer. Cover and cook for 8-10 minutes, turning them gently every 2-3 minutes, until they are tender and the skin is slightly blistered on all sides.
Once cooked, carefully remove the eggplants from the pan and set them aside on a plate.
4
Prepare the Gravy and Simmer
In the same pan, add the remaining 1 tablespoon of oil if necessary. Heat it over medium heat.
Add the mustard seeds and let them splutter. Then, add the curry leaves and sauté for 30 seconds.
Add the leftover masala paste to the pan. Sauté for 3-4 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides.
Pour in 1.5 cups of water and mix well, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Carefully place the sautéed stuffed eggplants back into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes, or until the gravy thickens to your desired consistency and the flavors have melded.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This allows the eggplants to absorb the gravy and the flavors to deepen.
Serve Gutti Vankaya Kura hot with steamed rice, biryani, roti, or chapati.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
