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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.
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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.
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