Gutti Vanakaya Koora is a traditional favourite in Andhra Pradesh. This variation of this perennial favourite is the way we love it at home. What I like about this koora is that it retains the basic taste of the Vankaya while the Menthi Podi adds just the right amount of spice.
And oh, did I mention that this Gutti Vankaya Koora gets done quite quickly?
This koora is a great favourite with my brother. For some reason, since childhood, he calls it “fish koora”. 🙂
- Baby Brinjals – 8
- Menthi Podi – 6 tsps
- Mustard Seeds – 1 tsp
- Red Chillies – 2
- Curry Leaves – 6
- Oil – 3 tbsp
- Turmeric – 1/4 tsp
- Tamarind Paste – 1/2 tsp
- Salt to Taste
- Boil 1 litre water with 1 tbsp salt, turmeric, and tamarind paste.
- Keep the water simmering.
- Make two slits in each baby brinjal. The slits should be along the length and divide the brinjal into quarters, but the brinjal should remain whole.
- Drop the baby brinjal into the simmering water.
- When all brinjals are all in the water, cover the vessel and turn off the heat.
- Keep covered for about 6 to 8 minutes so that the brinjal cook slightly but are not very soft.
- Drain the water and let the brinjals cool.
- When the brinjals are cool, gently open up the brinjals.
- Stuff each brinjal with about 3/4 tsp of Menthi Podi and set aside.
- In a flat-bottomed wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the split red chillies and curry leaves.
- Fry for 30 seconds.
- Gently place all the stuffed brinjals in the oil.
- Over low to medium heat, let the brinjals sauté in the oil.
- Turn each brinjal slowly so that it fries on all sides.
- When all brinjals are fried, serve hot with rice and Pappu Pulusu.
If you find this process cumbersome, try this simpler variation Vankaya Koora with Menthi Podi.
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