Gutti Vankaya Curry Without Peanuts Recipe Ingredients List

Gutti Vankaya Curry Without Peanuts is a delightful twist on the classic Andhra stuffed brinjal curry that lets you enjoy all the rich, tangy flavors without the use of peanuts. Traditionally this curry uses a peanut-based masala, but this version substitutes wholesome ingredients to maintain depth and texture while accommodating allergies or preferences. Gutti Vankaya Curry is a beloved South Indian dish from the Telugu states of Andhra Pradesh and Telangana, where whole brinjals are slit and filled with a spice mix before slow cooking in a tangy gravy.

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Ingredients With Exact Quantities

Main Ingredients

• 10 small tender brinjals (eggplants) – washed, stems intact
• 2 tbsp oil (preferably sesame or peanut oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 medium onion, finely sliced
• 2 tsp ginger-garlic paste (optional)
• 2 green chillies, slit lengthwise
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 cup tamarind extract (soak 1 tbsp tamarind in ½ cup warm water)
• Salt to taste (approx. 1 tsp)
• 2 tbsp chopped fresh coriander leaves

For Peanut-Free Stuffing Masala

• 2 tbsp sesame seeds (til)
• 2 tbsp desiccated coconut (kopra) or fresh grated coconut
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• ¼ tsp fenugreek seeds (optional)
• 6–8 dried red chillies (adjust to heat level)
• ½ tsp black peppercorns
• ½ tsp turmeric powder
• ½ tsp salt for the masala

Step-by-Step Instructions

1. Prepare Tamarind and Brinjals (5–10 Minutes)

Soak 1 tablespoon tamarind in ½ cup warm water for about 10 minutes to extract a tangy tamarind juice. Meanwhile, make 2 deep X-shaped slits on each brinjal from the bottom up toward the stem without cutting all the way through. This allows the stuffing to penetrate without falling apart. Soak the brinjals in salted water (½ tsp salt) to prevent discoloration, about 5 minutes.

2. Make Peanut-Free Stuffing Masala (10–12 Minutes)

Dry roast 2 tbsp sesame seeds on medium heat for 2–3 minutes until they pop and are aromatic. Add desiccated coconut and roast another 2 minutes until lightly golden. Add coriander seeds, cumin seeds, fenugreek seeds (if using), dried red chillies and black peppercorns, roasting gently until fragrant. Remove from heat and cool slightly. Understanding Gutti Vankaya Curry Without is essential.

Moreover, grind this roasted mixture with ½ teaspoon turmeric and ½ teaspoon salt to a coarse but packable masala.

3. Stuff The Brinjals (5 Minutes)

Drain the brinjals from the salt water. Using your fingers, gently open the X slits and carefully fill each brinjal with the prepared spice masala. Be generous but cautious so as not to break the brinjals.

4. Cook the Curry (20–25 Minutes)

Heat 2 tablespoons oil in a heavy-bottomed pan on medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add curry leaves and slit green chillies. Sauté for 30 seconds. This relates to Gutti Vankaya Curry Without.

Also, add sliced onion and sauté until translucent (3–4 minutes). Add ginger-garlic paste if using and cook another 1 minute. Stir in turmeric and red chilli powder.

Gently place the stuffed brinjals in the pan. Cook, turning occasionally, for 4–5 minutes so they begin to soften and brown slightly. Pour the tamarind extract over the brinjals, add salt to taste, and bring to a simmer.

However, cover and cook on low heat for 15–18 minutes, stirring gently once halfway. Ensure the gravy thickens and the brinjals are tender (check with a skewer). Learn more about Gutti Vankaya Curry Without.

However, sprinkle chopped coriander and simmer 2 more minutes. Turn off heat.

Personal Experience & Observations

When I visited Andhra Pradesh last winter and watched my friend’s grandmother make this curry, what surprised me most was how vibrant the gravy becomes even without peanuts — thanks to toasted sesame and coconut giving body and depth. I personally recommend cutting the slits deep enough to absorb the gravy but not all the way through, which keeps the brinjals intact and visually stunning on the plate. This version of Gutti Vankaya Curry Without peanuts still maintains the classic Andhra soul because the spices and tang from tamarind shine beautifully.

Pro Tips From Personal Cooking Experience

• Choose small, firm young brinjals with bright green stems — they hold shape and absorb masala best.
• Toast spices on low heat; burnt spices make the masala bitter.
• If the gravy thickens too quickly, add 2–3 tbsp water to avoid burning.
• To control heat, deseed red chillies before roasting.
• Serve with hot steamed rice and a dollop of ghee for a traditional touch.

Chef’s Notes

Substitutions

If sesame seeds are unavailable, swap with sunflower seeds for a similar texture. For a nuttier profile, ground roasted cashews (in small quantity) work well, but avoid if strictly peanut-free for allergy reasons.

Storage Tips

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the gravy. Do not microwave directly as brinjals can become mushy.

Nutrition Information Per Serving (Approximation)

This estimate is based on similar stuffed brinjal curry nutrition, adjusted for the absence of peanuts and inclusion of sesame and coconut. Typical versions have roughly 420 kcal per serving.

Frequently Asked Questions

Can I make this curry without tamarind?

Yes. You can substitute 2 tbsp lemon juice added at the end of cooking for a bright tangy flavor.

Is this recipe vegan?

Yes. All ingredients are plant-based and suitable for vegan diets.

What else can I serve Gutti Vankaya Curry With?

This curry pairs perfectly with steamed rice or Indian flatbreads like roti and chapati. Traditional Andhra meals often include a light dal or rasam on the side.