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    Home » By Ingredient » Vegetables » Eggplant~Brinjal

    Published: Apr 26, 2016 · Modified: Apr 29, 2023 by Usha Rao

    Vankaya Poornam ~ Stuffed Baby Eggplant Curry

    V for vankaya poornam is what I made for this A-Z Challenge, Journey Through Telangana Cuisine. Vankaya poornam is nothing but stuffed brinjals or baby eggplants and also known as gutti vankaya in some parts.

    Vankaya Poornam, Gutti Vankaya, Stuffed Brijnals, Stuffed Indian Eggplants, Bharwan Baingan ,  Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine,

    In Telangana, any stuffed vegetable such as gutti vankaya or gutti dondakaya is called vankaya poornam and dondakaya poornam respectively.

    Vankaya Poornam, Gutti Vankaya, Stuffed Brijnals, Stuffed Indian Eggplants, Bharwan Baingan ,  Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine,

    Stuffing used for poornam varies from household to household and region to region. I used only sesame seeds here as this is how it used to be prepared at my maternal grandmother's place and mom use to make this way. Over the years the recipe has evolved, coconut and/or peanut powder is also added to the stuffing and tamarind extract is often substituted with tomatoes.

    Vankaya Poornam, Gutti Vankaya, Stuffed Brijnals, Stuffed Indian Eggplants, Bharwan Baingan ,  Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine,

    Here are a some vegetables and dishes with ‘V’.
    Vegetable:
    Vankaya - Brinjal ~ Eggplant
    Dishes:
    Vankaya pachadi (chutney), Vankaya koora
    Vadiyalu, Vadiyala pulusu

    Vankaya Poornam, Gutti Vankaya, Stuffed Brijnals, Stuffed Indian Eggplants, Bharwan Baingan ,  Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine,

    Serves: 2 - 3
    Ingredients:
    Stuffing -

    • 3 tbsp. Roasted Sesame Seeds, powdered (approximately ¼ cup after powdering)
    • 1 ½ tsp. Chili Powder
    • ¾ tsp. Salt
    • 1 ½ tsp. Coriander Powder
    • Pinch of Turmeric

    Curry -

    • 8 (200 grams) small Vankayalu ~ Brinjals ~ Indian Eggplants
    • ¼ cup Oil (about 4 tbsp. and felt I could have used 1 tablespoon less)
    • 4 Green Chilies, cut into two (adjust to taste)
    • 4-6 Curry Leaves
    • ½ medium size Onion, chopped, approximately ¾ cup
    • 2 tsp. Ginger Garlic Paste
    • ½ tsp. Coriander Powder
    • ¼ tsp. Salt (adjust to taste)
    • Pinch of Turmeric
    • 2-3 tsp. Tamarind Paste, mixed with 2 tablespoon of water (I used homemade paste)
    • ½ tsp. Garam Masala (homemade and I felt could have skipped or used less masala)
    • Coriander Leaves for garnish

    Preparation:

    • Mix together all the ingredients listed under stuffing.
    • Wash brinjals and make ‘plus’ slit ¾ way down the brinjal, keeping the brinjal intact.
    • Stuff each brinjal with ½ - 1 teaspoon of stuffing. Lightly stuff the brinjal. Keep aside leftover stuffing for later use. If not stuffing the brinjal right away, put the brinjals in salted water to avoid discoloration.
    • Heat oil in a nonstick pan.
    • Add green chilies, curry leaves and let the chilies lightly roast in oil.
    • Add onions and saute until onions are soft.
    • Add ginger garlic paste and saute for few minutes until raw smell dissipates.
    • Add coriander powder, salt, pinch of salt, turmeric and stir until spices are well blended.
    • Add stuffed brinjals and fry for few minutes stirring until brinjals are lightly roasted.
    • Cover and cook on medium - medium high flame until brinjals are just tender.
    • Uncover, add leftover stuffing powder and mix until stuffing coats the brinjals.
    • Pour diluted tamarind paste on the brinjal and stir until paste is blended into the masala or curry.
    • Continue cooking on medium to medium low flame until brinjals are fully cooked, masala properly fried.
    • Sprinkle garam masala, if using. Give a good stir.
    • Sprinkle cilantro and turn off the flame.
    • Transfer to serving bowl and serve hot with rice.

    This day in 2015: Kanchipuram Idli & Chettinad Tomato Chutney
    Events: This post also goes to A-Z Challenge for day 22, letter 'V'.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    So far in this A-Z Journey Through Telangana Cuisine,
    A for Attu Tunukala Koora
    B for Biyyapattlu
    C for Chegodi
    D for Dondakaya Barada
    E for Ellipaya Karam
    F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
    G for Garela Pulusu
    H for Hyacinth Beans (Anapakaya) Annam
    I for Iguru, Goru Chikkudukaya Iguru
    J for Jonna Rotte
    K for Kudumulu
    L for Laddu
    M for Makka Gudaalu
    N for Nethichamili Muddalu
    O for Odappalu
    P for Pappu & Pachi Pulusu
    Q for Qimah Vundalu
    R for Royyala Koora
    S for Sakinalu
    T for Tamata Pappu
    U for Uppudu Pindi

    [inlinkz_linkup id=601076 mode=1]

    More A-Z Series Telangana Cuisine

    • Journey Through Regional Cuisine, Journey Through Telangana Cuisine, Blogging Marathon,
      Recap of A-Z Telangana Cuisine - BM # 63
    • Bowl of zucchini pachadi.
      Zucchini Pachadi ~ Indian Zucchini Chutney
    • Rava Laddu, Endu Kobbari Rava Laddu, Kobbari Rava Laddu, Coconut Rava Laddu, Sooji Laddu, Indian Laddu, Indian Sweet, Telugu Food, Telangana Food, Blogging Marathon, Journey Through Regional Cuisines,
      Yendu Kobbari Rava Laddu ~ Dry Coconut Rava Laddu
    • Extra Spicy Chicken Curry, Spicy Kodi Koora, Golichina Kodi Koora, Colichina Chicken Koora, Chicken Fry Curry, Murgh Curry, Bhuna Murgh, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine
      Xtra Spicy Golichina Kodi Koora ~ Xtra Spicy Chicken Curry

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    1. Nalini says

      May 07, 2016 at 11:52 am

      Lovely eggplant dish,I am bookmarking it right away ..

      Reply
    2. Smruti | Herbivore Cucina says

      May 05, 2016 at 2:16 pm

      I love stuffed eggplants and yours looks so lovely. Loved the way you styled and clicked it!

      Reply
    3. sapana behl says

      May 04, 2016 at 5:53 pm

      That is one scrumptious looking stuffed eggplants dish.Love the entire setup.

      Reply
    4. Pavani says

      May 03, 2016 at 1:14 pm

      The name Vankaya poornam is new to me Usha. When I saw poornam in the title along with vankaya I was a little confused 'cos poornam reminded me of the sweet dish and I was wondering how vankaya fits in here 🙂
      But I'm in love with your simple stuffed vankaya dish -- love that nuvvula stuffing. Bookmarked!!

      Reply
    5. harini says

      April 27, 2016 at 9:26 pm

      Sounds very flavor and I am sure it is a feast for eggplant lovers.

      Reply
    6. Gayathri Kumar says

      April 27, 2016 at 6:47 am

      Stuffed eggplants in tamarind base sounds so delicious. Love your snaps..

      Reply
    7. Amara says

      April 27, 2016 at 12:05 am

      Vankayalu look delicious and really tempting Usha. Lovely share:)

      Reply
    8. Suma Gandlur says

      April 26, 2016 at 4:05 pm

      The stuffed eggplant preparation looks very delicious. And loaded with flavor.

      Reply
    9. srividhya says

      April 26, 2016 at 4:00 pm

      Stuffed eggplants.. yum yum yum. Love these brinjals. great share

      Reply
    10. Priya Suresh says

      April 26, 2016 at 1:30 pm

      Slurp slurp, those stuffed eggplants are torturing me, am a big fan of stuffed eggplants and its really hard to take off my eyes from your clicks.

      Reply
    11. Vaishali Sabnani says

      April 26, 2016 at 1:07 pm

      When I used to eat eggplants, stuffed ones were my favorite. These eggplants look full of flavor and I am so tempted to cook these.

      Reply
    12. Srivalli says

      April 26, 2016 at 6:48 am

      Looks amazing Usha, so drool worthy!....I love gutti vankaya and we mostly make it as a kura..the stuffing makes all the difference right...

      Reply

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