19 April 2013,22:08 by
Ramani Jammalamadaka

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make two slits in the brinjals keeping it whole without making pieces. Do not remove the crown.
  • Add little turmeric and salt to water and soak the slit brinjals in them till stuffing is prepared.
  • Dry roast all the ingredients dry in a pan till the dal turns golden brown in color. When cool powder the roasted ingredients adding salt to a coarse powder.
  • Finally add chopped onions and grind to a paste. Add little water if you find mixture too dry.
  • Stuff the mixture into the brinjals. Heat oil in a kadai, add oil and add the brinjals, if any stuffing mixture is leftover then sprinkle the same on the brinjals.
  • Sprinkle a pinch of salt on the brinjals and place the lid, cook on low fire 5-8 minutes, add ¼ cup of water to the curry and place the lid back.
  • Cook for 15 minutes or till the brinjals are soft and oil is separated. Serve hot with rice or chapathi.


  • 250 grams Brinjals small and round
  • 2 tablespoon Cooking Oil

For the stuffing

  • 2 tablespoon Urad dal
  • 1 tablespoon Chana dal
  • 2 tablespoon Coriander seeds
  • ½ tablespoon Jeera
  • 6 nos Red chillies
  • Hing a pinch
  • 1 big Onion chopped
  • Salt to taste

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