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Authentic Gutti Vankaya Kura Recipe: A Flavorful Andhra Brinjal Curry

Gutti Vankaya Kura is a traditional Andhra dish featuring brinjals (eggplants) stuffed with a flavorful peanut, sesame, and coconut masala. This Authentic Gutti Vankaya Kura Recipe delivers a rich, tangy, and spicy curry that pairs perfectly with steamed rice or roti, offering a delicious taste of Andhra Pradesh.

Gutti Vankaya Kura Recipe
Gutti Vankaya Kura Recipe

A Flavorful Andhra Brinjal Curry

Gutti Vankaya Kura is a popular Andhra dish that features tender brinjals (eggplants) stuffed with a rich, flavorful masala made of peanuts, sesame seeds, coconut, and spices. This Authentic Gutti Vankaya Kura Recipe brings the perfect balance of heat, tang, and spice, making it a delicious main course for any meal. The stuffed brinjals are slowly cooked in a spicy, tangy curry that soaks into the eggplants, infusing them with bold flavors. Known for its robust taste, this dish is a staple in Andhra cuisine and is often served during special occasions and family gatherings. Paired with steamed rice or roti, this stuffed brinjal curry is both hearty and satisfying, offering a true taste of Andhra Pradesh.

Why is it Called “Gutti Vankaya Kura”?

The name Gutti Vankaya Kura translates to “Stuffed Brinjal Curry” in Telugu, with “gutti” meaning “stuffed” and “vankaya” referring to brinjal or eggplant. This dish is a traditional Andhra specialty, where small brinjals are stuffed with a flavorful, spiced masala and then slow-cooked in a rich curry. The dish’s origin lies in the use of fresh local ingredients like peanuts, sesame seeds, and coconut, making it a wholesome and beloved meal. The brinjals absorb the rich flavors of the stuffing, making each bite packed with bold, savory tastes.

Gutti Vankaya Kura Recipe
Gutti Vankaya Kura Recipe

How Should Gutti Vankaya Kura Taste?

A perfect Gutti Vankaya Kura should have tender, well-cooked brinjals that are soft yet firm enough to hold the stuffing. The stuffing itself is a mix of earthy, nutty flavors from the peanuts and sesame seeds, combined with the sweetness of coconut and the heat of red chili and garam masala. The curry should have a rich, thick consistency, with a balance of spicy, tangy, and slightly sweet flavors. The tamarind adds a subtle tang, while the spices bring warmth and depth to the dish. Every bite should offer a delightful contrast between the soft brinjal and the rich, flavorful masala.

Read More: Authentic Kozhukatta Recipe: Delicious South Indian Steamed Dumplings

It’s About How to Make It Super Yummy or Perfect

To make the Perfect Gutti Vankaya Kura Recipe, follow these essential tips:

  1. Choose Fresh, Small Brinjals: Small, tender brinjals cook more evenly and hold the stuffing better, ensuring that the flavors penetrate the vegetable.
  2. Roast the Spices Properly: Roasting the peanuts, sesame seeds, and coconut until golden brown is key to enhancing the flavors of the stuffing.
  3. Cook on Low Heat: Slow cooking is crucial for allowing the brinjals to absorb the masala and become tender without falling apart.
  4. Tamarind Balance: Use tamarind judiciously to balance the tangy notes in the curry. Too much can overpower the dish, while too little may leave the flavors flat.
  5. Serve Fresh: Gutti Vankaya Kura is best served fresh and hot, ensuring that the brinjals are tender and the curry is rich and aromatic.
Gutti Vankaya Kura Recipe

Gutti Vankaya Kura Recipe

Gutti Vankaya Kura is a traditional Andhra dish featuring brinjals (eggplants) stuffed with a flavorful peanut, sesame, and coconut masala. This Authentic Gutti Vankaya Kura Recipe delivers a rich, tangy, and spicy curry that pairs perfectly with steamed rice or roti, offering a delicious taste of Andhra Pradesh.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Andhra, Indian
Servings 4
Calories 250 kcal

Equipment

  • Large pan or skillet
  • Blender or spice grinder
  • Mixing bowl
  • knife
  • Ladle

Ingredients
  

For the Stuffing:

  • 8-10 small brinjals (eggplants)
  • 2 tbsp peanuts
  • 1 tbsp sesame seeds
  • 2 tbsp grated coconut (fresh or desiccated)
  • 1 tbsp coriander seeds
  • 1 tbsp tamarind pulp
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tsp red chili powder
  • Water as needed

For the Curry:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion onion finely chopped
  • 2 green chilies (slit)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • Fresh coriander leaves for garnish

Instructions
 

  • 1. Prepare the Brinjals
    Wash and dry the brinjals. Keep the stems intact but make two slits in the shape of a cross, keeping the brinjal whole.Set them aside while you prepare the stuffing.
    2. Make the Stuffing
    In a dry pan, roast peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds until golden and aromatic. Let them cool.Once cool, blend the roasted ingredients into a smooth paste, adding water as needed.Add tamarind pulp, turmeric powder, red chili powder, garam masala, and salt to the paste. Mix well to form the stuffing masala.Gently stuff each brinjal with the masala, ensuring the slits are filled but the brinjal remains whole.
    3. Cook the Brinjals
    Heat oil in a large pan. Add mustard seeds and cumin seeds, and let them splutter.Add finely chopped onions and slit green chilies, sautéing until the onions turn golden brown.Add ginger-garlic paste and sauté for another minute until fragrant.Place the stuffed brinjals in the pan and gently stir to coat them with the onion mixture. Cook on low heat for 10-15 minutes, turning occasionally to ensure the brinjals cook evenly.
    4. Make the Curry
    Once the brinjals are partially cooked, add the leftover stuffing masala to the pan along with 1/2 cup of water.Sprinkle turmeric, red chili powder, and coriander powder over the curry. Stir gently and cover the pan with a lid.Cook for another 10-15 minutes on low heat, allowing the brinjals to cook fully and absorb the flavors of the masala.
    5. Garnish and Serve
    Once the brinjals are tender and the curry has thickened, sprinkle garam masala and garnish with fresh coriander leaves.Serve hot with steamed rice, roti, or chapati.

Notes

  • Adjust Spice Level: You can adjust the amount of red chili powder and green chilies to control the spice level of the curry.
  • Tamarind: Tamarind gives the dish its tangy flavor. You can adjust the amount of tamarind pulp according to your taste preference.
  • Cooking Time: Ensure you cook the brinjals on low heat to allow them to soften and absorb the masala flavors. Be gentle while stirring to avoid breaking them.
  • Serving Suggestion: Gutti Vankaya Kura pairs well with steamed rice, but it can also be served with chapati, roti, or naan.
  • Make-Ahead Tip: The stuffing masala can be made ahead of time and stored in the refrigerator for up to two days.

Conclusion

This Authentic Gutti Vankaya Kura Recipe is a delicious, flavorful dish from the Andhra cuisine, featuring stuffed brinjals simmered in a tangy, spicy curry. The combination of peanuts, sesame seeds, and spices creates a rich masala that perfectly complements the tender brinjals. Serve it with rice or roti for a wholesome, hearty meal that will impress your family and guests alike. Whether you’re cooking for a special occasion or simply craving a flavorful curry, this Gutti Vankaya Kura is sure to satisfy.

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