Gutti Vankaya Menthi Kharam Kura: Andhra Stuffed Baby Brinjals

Gutti Vankaya Menthi Kharam Kura is baby brinjal stuffed with a fenugreek flavoured lentil powder. This dry sabzi is a great favourite of my brother and so I make it for him ever so often.

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When we say Gutti Vankaya Kura, it normally brings to mind baby brinjal stuffed with a peanut-sesame paste and cooked in a gravy, much like Maharashtra’s Bharli Vangi. However, in Andhra and Telangana, we make many kinds of sabzis with baby brinjals and this is one dish.

Because I almost always have Menthi Podi on hand, I can make this sabzi at short notice.

If you love brinjals, try these recipes: Menthi Podi Veysina Vankaya Kura (an easier version of this recipe), Vankaya Kothimeera Kharam, Bharli Vangi | Maharashtrian Style Stuffed Baby Brinjals, and Vangi Bhaat | Brinjal Rice.

Recipe for Gutti Vankaya Menthi Kharam Kura

Method to Make Gutti Vankaya Kura

1. To Make Menthi Podi
   1. In a kadhai, over medium flame, heat 1/4 tsp oil.
   2. Add the udad dal, chana dal, red chillies, and methi.
   3. Stir-fry till the dals turn golden brown.
   4. Let the mix cool completely.
   5. Add salt and grind to a coarse powder.
   6. Set aside.
2. Stuffing the Baby Brinjals
   1. Carefully make two slits in the baby brinjals from the top to almost the base. Be careful not to cut them into 4 pieces.
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   2. Stuff each baby brinjal with the Menthi Podi.
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   3. In a frying pan or kadhai, over medium flame, heat 1 tbsp oil.
   4. Add mustard seeds and wait till they splutter.
   5. Add udad dal and fry till it just changes colour. Don’t let it become golden brown as it will continue to fry with the brinjals.
   6. Add curry leaves and stir-fry for a few seconds.
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   7. Carefully place the stuffed brinjals in the kadhai.
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   8. Using a spatula, gently turn the brinjals every 2-3 minutes so that they cook well on all sides. Ensure you don’t knock the stuffing out of the brinjal. 🙂
   9. Continue to cook till the brinjals become soft.
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   10. Drizzle any leftover menthi podi on the cooked brinjals.
3. Serve hot with rice and dal.

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Gutti Vankaya Menthi Kharam Kura | Fenugreek Flavoured Stuffed Baby Brinjals

Aruna

This baby brinjal stuffed with a fenugreek-spiced lentil powder is a favourite recipe in my home, especially with my brother.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Andhra, Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 109 kcal

Ingredients

  

1x2x3x

• 250 gms Baby Brinjals (8 to 9 Baby Brinjals)
• 6 tsp Menthi Podi

For Tempering

• 2 tsp Oil
• 1/2 tsp Avalu
• 2 tbsp Udad Dal
• 8 to 10 Curry Leaves

For Menthi Podi

• 2 tbsp Udad Dal
• 2 tbsp Chana Dal
• 1/4 tsp Fenugreek Seeds, Methi
• 2 to 3 Red Chillies
• 1/4 tsp Oil
• Salt to Taste

Instructions

 

To Make Menthi Podi

• In a kadhai, over medium flame, heat 1/4 tsp oil.
• Add the udad dal, chana dal, red chillies, and methi.
• Stir-fry till the dals turn golden brown.
• Let the mix cool completely.
• Add salt and grind to a coarse powder.
• Set aside.

Stuffing the Baby Brinjals

• Carefully make two slits in the baby brinjals from the top to almost the base.
• Stuff each baby brinjal with the Menthi Podi. Set aside.

Making the Menthi Podi Gutti Vankaya Kura

• In a frying pan or kadhai, over medium flame, heat 1 tbsp oil. A flat frying pan works is better as it helps the brinjals fry well.
• Add mustard seeds and wait till they splutter.
• Add udad dal and fry till it just changes colour. Don’t let it become golden brown as it will continue to fry with the brinjals.
• Add curry leaves and stir-fry for a few seconds.
• Carefully place the stuffed brinjals in the kadhai.
• Using a spatula, gently turn the brinjals every 2-3 minutes so that they cook well on all sides. Be careful not to knock the stuffing out of the brinjal.
• Continue to cook till the brinjals become soft.
• Drizzle any leftover menthi podi on the cooked brinjals.
• Serve hot with rice and dal.

Notes

• Choose deep purple and firm baby brinjals with their stems intact. Check the surface to see there are no holes and we do not cut this brinjal and so have no way to check its interiors.

Nutrition

Calories: 109 kcalCarbohydrates: 16 gProtein: 5 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 148 mgPotassium: 148 mgFiber: 7 gSugar: 2 gVitamin A: 157 IUVitamin C: 42 mgCalcium: 37 mgIron: 2 mg

Keyword Baingan Sabzi, Brinjal Curry, Gutti Vankaya Kura

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!