Gutti Vankaya Curry Without Peanuts Recipe Ingredients List

Know the details about the Gutti Vankaya Curry Without Peanuts Recipe Ingredients List, Gutti Vankaya Koora Without Peanuts Telugu Easy Method

Gutti Vankaya Curry Without Peanuts – A South Indian Delight


Gutti Vankaya Curry is a popular South Indian dish that originates from Andhra Pradesh. Traditionally, this dish is made with small brinjals stuffed with a spicy peanut masala. However, if you have a peanut allergy or simply don’t like peanuts, don’t worry! You can still enjoy this delicious curry without them. Here’s how you can prepare Gutti Vankaya Curry without peanuts.

Gutti Vankaya Curry Without Peanuts Recipe Ingredients List


  1. Small Brinjals – 10
  2. Onion – 1 (large, finely chopped)
  3. Tomatoes – 2 (medium, finely chopped)
  4. Green Chillies – 2 (finely chopped)
  5. Ginger-Garlic Paste – 1 tablespoon
  6. Coriander Seeds – 1 tablespoon
  7. Cumin Seeds – 1 teaspoon
  8. Dry Coconut – 2 tablespoons (grated)
  9. Red Chilli Powder – 1 teaspoon
  10. Turmeric Powder – 1/2 teaspoon
  11. Tamarind Pulp – 1 tablespoon
  12. Salt – to taste
  13. Oil – 3 tablespoons

Nutritional Information (per serving)

Calories: 250 kcal | Protein: 5g | Fat: 12g | Carbohydrates: 32g | Fiber: 9g | Sodium: 200mg

Cooking Time

Preparation Time: 15 minutes Cooking Time: 30 minutes

Cooking Steps Overview

  1. Prepare the brinjals for stuffing.
  2. Make the stuffing by roasting and grinding the spices.
  3. Stuff the brinjals with the spice mixture.
  4. Cook the stuffed brinjals in a pan with oil, onions, tomatoes, and tamarind pulp.

Step-by-Step Cooking Procedure

  1. Prepare the Brinjals: Wash the brinjals and slit them into quarters, keeping the stem intact. Soak them in salt water for about 10 minutes to prevent discoloration.
  2. Make the Stuffing: Dry roast the coriander seeds, cumin seeds and grated coconut until they turn aromatic. Allow them to cool and then grind them into a fine powder. Mix this powder with red chilli powder, turmeric powder, and salt.
  3. Stuff the Brinjals: Drain the brinjals and pat them dry. Carefully stuff the spice mixture into each brinjal.
  4. Cook the Curry: Heat oil in a pan. Add the chopped onions, green chillies and ginger-garlic paste. Sauté until the onions turn golden brown. Now add the tomatoes and cook until they become mushy. Place the stuffed brinjals in the pan, add tamarind pulp, and cover the pan. Cook on low heat for about 20-25 minutes, turning occasionally, until the brinjals are tender and well-cooked.


  1. Choose small, fresh brinjals for this recipe as they cook faster and taste better.
  2. Don’t skip soaking the brinjals in salt water as it prevents them from turning black.

Things to Know

This dish is best served with hot steamed rice or roti. It’s a great way to incorporate more vegetables into your diet while enjoying a flavorful meal.


Q: Can I use any other vegetable instead of brinjal? A: Yes, you can use other vegetables like bell peppers or zucchini, but the traditional recipe uses brinjals.

Q: What can I use instead of peanuts in this recipe? A: We have used a combination of coriander seeds, cumin seeds and dry coconut to replace peanuts in this recipe.

Q: Can I store this curry? A: Yes, you can store it in an airtight container in the refrigerator for 2-3 days.

Enjoy your healthy and delicious Gutti Vankaya Curry without peanuts!

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