Gutti Vankaya Menthi Kharam Kura: Andhra Stuffed Baby Brinjals

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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.

Gutti Vankaya Menthi Kharam Kura: Baby Brinjals Stuffed with a Fenugreek-flavoured Spice Powder from Andhra Pradesh and Telangana
Gutti Vankaya Menthi Kharam Kura

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

Preparation Time: 10 Mins
 
Cook Time: 20 Mins

Ingredients

  1. Baby Brinjals – 250 gms (8 to 10)
  2. Menthi Podi – 6 ttsp
  3. For Tempering
    1. Oil – 2 tsp
    2. Rai, Avalu – 1/2 tsp
    3. Udad Dal – 2 tsp
    4. Curry Leaves – 8 to 10
  4. For Menthi Podi
    1. Udad Dal – 2 tbsp
    2. Chana Dal – 1 tbsp
    3. Fenugreek Seeds, Methi – 1/3 tsp
    4. Spicy Red Chillies – 3 or 4
    5. Oil – 1/4 tsp
    6. Salt to Taste

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.
    2. Stuff each baby brinjal with the Menthi Podi.
    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.
    7. Carefully place the stuffed brinjals in the kadhai.
    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.
    10. Drizzle any leftover menthi podi on the cooked brinjals.
  3. Serve hot with rice and dal.
Andhra Gutti Vankaya Menthi Kharam Kura: Stuffed Baby Brinjals
Andhra Gutti Vankaya Menthi Kharam Kura: Stuffed Baby Brinjals
Stuffed Baby Brinjals called Gutti Vankaya Menthi Kharam

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.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Accompaniment
Cuisine Andhra Pradesh, Indian, Telangana
Ingredients
  
  • 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.
Keyword Baingan Sabzi, Brinjal Curry, Gutti Vankaya Kura
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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