Andhra · Curry
Gutti vankaya kura
Stuffed Brinjal curry
- Energy
- 200 kcal
- Protein
- 7.44 g
- Fibre
- 10.3 g
- Time
- 30 min
Per serving, 201 g.1 Good for lunch or dinner.
One serving gives you
- 30%of the day’s folate
- 11%of the day’s calcium
- 41%of the day’s fibre
- 24%of the day’s magnesium
Nutrition facts
One serving, 201 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy200 kcal11%
Carbohydrates
- Carbohydrate12.9 g5%
- Fibre10.3 g41%
- Soluble fibre2.59 g
Fats
- Fat12.6 g26%
- Saturated fat limit2.26 g11% of limit
- Monounsaturated fat5.71 g
- Polyunsaturated fat3.83 g
- Omega-63.73 g47%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein7.44 g15%
- Histidine163 mg27%
- Isoleucine315 mg26%
- Leucine448 mg19%
- Lysine289 mg27%
- Methionine + cystine169 mg28%
- Phenylalanine + tyrosine605 mg72%
- Threonine217 mg52%
- Tryptophan71.3 mg34%
- Valine320 mg41%
Vitamins
- Vitamin A27 µg3%
- Vitamin B10.18 mg13%
- Vitamin B20.2 mg11%
- Vitamin B32.3 mg21%
- Vitamin B50.79 mg16%
- Vitamin B60.2 mg11%
- BiotinNot in the source data
- Folate66 µg30%
- Vitamin B120 µg0%
- Vitamin C4.32 mg7%
- Vitamin D0 µg0%
- Vitamin E1.54 mg21%
- Vitamin K34.9 µg63%
Minerals
- Calcium112 mg11%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron2.54 mg9%
- Magnesium89.7 mg24%
- Manganese0.75 mg19%
- MolybdenumNot in the source data
- Phosphorus143 mg14%
- Potassium617 mg18%
- Selenium4.17 µg10%
- Sodium limit205 mg10% of limit
- Zinc1.3 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
16 ingredients
- Brinjal - all varieties vankaya150 g
- Ground nut palli10 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.8 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Gingelly seeds, white nuvvulu4 g
- Coriander seeds dhaniyalu1 g
- Onion, big ullipaya20 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 30 minutes.
- 1
Cut brinjal into cubes and keep them in water so they do not darken.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Dry-roast 10 g peanuts, the sesame seeds and coriander seeds; grind with red chilli, garlic and salt. Slit each small brinjal into four keeping the stem and stuff with the paste. Add it to the pan with the onion and cook covered on low heat, turning gently, until soft.