Gutti Vankaya Kura (Andhra Stuffed Aubergine Curry)
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Ingredients
- 500 g baby aubergines
- 50 g roasted peanuts
- 2 tbsp sesame seeds
- 30 g desiccated coconut
- 1 onion, finely sliced
- 1 tbsp tamarind paste
- 3 dried red chillies
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 265 kcal
- Protein
- 6.2 g
- Carbohydrate
- 10.8 g
- of which sugars
- 7.7 g
- Fat
- 20.3 g
- of which saturates
- 10.9 g
- Fibre
- 7.2 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the roasted peanuts, sesame seeds and desiccated coconut with the dried red chillies for 2-3 minutes until golden, then blitz to a coarse paste with a splash of water.
- 2
Slit the baby aubergines into quarters from the base, keeping them attached at the stalk, and stuff each one with a little of the peanut-sesame paste.
- 3
Heat the coconut oil in a wide pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add the curry leaves and ground turmeric, then carefully add the stuffed aubergines and any remaining paste.
- 5
Pour in the tamarind paste and 150ml water, cover and simmer for 15-18 minutes, turning occasionally, until the aubergines are tender.
- 6
Uncover and simmer for 5 minutes more to thicken the sauce.
- 7
Serve hot with rice.
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