Gutti Vankaya Dry Curry Recipe Ingredients Step By Step Easy

Gutti Vankaya Dry Curry is an authentic and flavorful Andhra-style stuffed brinjal dish that transforms tender baby eggplants into a spicy, nutty delight. Unlike its gravy counterpart, this dry curry version focuses on roasted and spiced stuffed brinjals cooked until they are tender and richly flavored. This recipe captures the traditional essence with exact ingredient quantities, step-by-step instructions and tips based on my own kitchen experience — like when I visited a friend’s home in Andhra Pradesh and watched her prepare this dish with fresh garden brinjals and aromatic spices — the aroma was unforgettable!

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Ingredients

Here are the exact quantities you’ll need for this Gutti Vankaya Dry Curry:

Main Ingredients

• 12–14 small tender brinjals (baby eggplants) – about 500 g
• 3 tbsp oil (for cooking)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig fresh curry leaves
• 1 green chili, slit
• 1 medium onion, finely sliced (about ¾ cup)
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• Salt to taste (about 1 tsp)
• 2 tbsp fresh coriander leaves, chopped (for garnish)

Stuffing / Masala Ingredients

• ¼ cup roasted peanuts
• 2 tbsp roasted sesame seeds
• 2 tbsp grated dry coconut (or fresh coconut)
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 3–4 dried red chilies
• ½ tsp turmeric powder
• Salt to taste (½ tsp)
• ½ tsp tamarind paste (optional for tanginess)

Step By Step Instructions

1. Prepare the Brinjals (10 minutes)

Wash the brinjals and pat them dry. With a sharp knife, make an “X”-shaped slit on the top of each brinjal without cutting all the way through — this creates pockets for the spice mix. Sprinkle a little salt inside the slits and keep aside.

2. Roast the Stuffing Ingredients (8 minutes)

Heat a dry skillet over medium flame. Add the peanuts and roast until they turn golden and aromatic. Remove and set aside.

In the same pan, add sesame seeds and lightly roast until they start to pop. Add grated coconut and roast for about 1–2 minutes until fragrant. Finally, roast coriander seeds, cumin seeds and dried red chilies for another 1–2 minutes. Allow all ingredients to cool slightly.

3. Grind the Masala (5 minutes)

Transfer the roasted ingredients to a grinder. Add turmeric, salt and tamarind paste, if using. Grind to a slightly coarse paste (not too fine) — this texture helps the spices cling inside the brinjals. Set aside the stuffing masala.

4. Stuff the Brinjals (10 minutes)

Spoon the prepared masala into each brinjal slit generously. Stuff as much as possible so each eggplant is well coated inside.

5. Cook the Dry Curry (15 minutes)

Heat oil in a heavy skillet on medium heat. Add mustard seeds and cumin seeds. When they begin to crackle, add curry leaves and slit green chili. Stir for 30 seconds.

Additionally, add sliced onions and sauté until they turn translucent, about 3–4 minutes. Sprinkle turmeric and red chili powder, and cook for another minute.

Additionally, place the stuffed brinjals in the pan in a single layer. Gently turn each brinjal so the masala coats the outside, too. Reduce heat to low, cover and cook for 12–15 minutes. Check occasionally and flip carefully to prevent burning. The dry curry is done when brinjals are tender and cooked through.

Pro Tips From Personal Cooking Experience

• Choose small tender brinjals: When I first tried this recipe in Andhra homes, the small purple and green baby brinjals were more flavorful and cooked evenly.
• Don’t overgrind the masala: A slightly coarse texture helps prevent the stuffed spices from burning and gives a rustic bite.
• If the pan becomes too dry while cooking, sprinkle a teaspoon of water to prevent sticking.
• Adding a splash of tamarind paste enhances tanginess but is optional based on your preference.

Chef’s Notes

Substitutions

• If you can’t find sesame seeds, substitute with sunflower seeds for a mild nutty flavor.
• Use almond flour in place of grated coconut for a slightly different texture.
• If dried red chilies are unavailable, use 1 tsp red chili powder in the masala.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can reheat in a microwave or on a stovetop; sprinkle a little water to loosen the dry spices if needed.
• Freezing cooked Gutti Vankaya Dry Curry is not recommended as eggplants may become mushy.

Nutrition Information (Per Serving)

This nutrient estimate is based on typical values for brinjals, peanuts and sesame seeds and may vary slightly. For verified nutrition values, refer to USDA FoodData Central.

Serving Suggestions

Serve Gutti Vankaya Dry Curry with steaming hot rice, roti or chapati. This dish also pairs beautifully with a side of curd rice or simple dal for a balanced meal.

FAQs

Can I make this vegan?

Yes — this recipe is naturally vegan (no dairy products are used), making it suitable for plant-based diets.

Is it spicy?

The heat level depends on the number of chilies and red chili powder. Adjust according to your preference.

Can I use large eggplants?

Large eggplants are not ideal because they have more seeds and take longer to cook. Small tender ones are best for stuffing and for even cooking.

On the other hand, for more details on the cultural background and variations of brinjal dishes in Indian cuisine, see the Eggplant Wikipedia Page.