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”. 🙂
Ingredients
- 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
Method
- 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.
That sounds so quick and simple. Now why have I been cooking the eggplants for ages? Will try it your way and with your menthia podi.
Do… do… Menthi podi is my standby for all seasons ….
I am going to make a jar of Menthi podi. Seems to be very handy as an addition to many sides. I will try this brinjal preparation since adding tamarind is going to enhance the taste.
Made this today- YUMMY! I loved your menthi podi!
Thank you, Radhika! My Mummy’s Magic solution to spicing up plain bhajis. In a household full of working professionals but foodies who want good food everyday, Menthi Podi is a boon for us.
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Thank you. 🙂
Never tried Menthi podium in stuffing -sounds grear Aruna….can’t wait to give this a try…. thanks horse sharing…