Gutti Vankaya Dry Curry Recipe Ingredients Step By Step Easy

Know the details about the Gutti Vankaya Dry Curry Recipe Ingredients Step By Step Easy, Gutti Vankaya Dry Curry Cooking Method Easy at Home

Gutti Vankaya Dry Curry Recipe: A Taste of Andhra Cuisine

Gutti Vankaya, also known as stuffed eggplant or brinjal curry, is a popular dish from the southern Indian state of Andhra Pradesh. This dry curry version is bursting with flavors that will tickle your taste buds. Here’s how you can prepare this delicious dish at home.

Gutti Vankaya Dry Curry Recipe Ingredients Step By Step Easy

Ingredients List:

  • Small round eggplants (brinjals) – 250 grams
  • Onion – 1 (large, finely chopped)
  • Tomato – 2 (medium-sized, finely chopped)
  • Ginger-garlic paste – 1 teaspoon
  • Green chillies – 2 (finely chopped)
  • Turmeric powder – 1/2 teaspoon
  • Red chilli powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Garam masala – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 3 tablespoons

Nutritional Information:

A single serving of Gutti Vankaya Dry Curry approximately contains:

  • Calories: 150 kcal
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 7g
  • Fiber: 6g

Please note, these values can vary based on the exact quantity and type of ingredients used.

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Cooking Steps Overview:

  1. Prepare the eggplants and stuffing.
  2. Stuff the eggplants.
  3. Cook the eggplants in a pan.
  4. Add spices and simmer until cooked.

Step-by-step Cooking Procedure:

  1. Wash the eggplants and make a cross slit on the bottom side of each one, ensuring not to cut through completely.
  2. Prepare the stuffing by heating a tablespoon of oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chillies, sauté for a couple of minutes.
  3. Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
  4. Let the mixture cool down a bit, then stuff it into the slit eggplants.
  5. Heat the remaining oil in the same pan, add curry leaves followed by the stuffed eggplants. Cover the pan and cook on a low flame, turning the eggplants occasionally for even cooking.
  6. Once the eggplants are cooked, sprinkle garam masala over them. Cook for another 2-3 minutes and your Gutti Vankaya Dry Curry is ready to serve!


  • Choose small, firm eggplants for this recipe as they hold their shape better during cooking.
  • Do not cut the eggplants all the way through while making the slit, or they will fall apart while cooking.
  • You can add a little tamarind pulp to the stuffing for a tangy twist.

Things to Know:

  • This dish pairs well with both rice and roti.
  • The stuffing can be made ahead of time and stored in the fridge for up to two days.


Q: Can I use bell peppers instead of eggplants?

A: Yes, you can use bell peppers or any other vegetable of your choice. However, the traditional recipe uses eggplants.

Q: Can I make this dish vegan?

A: Absolutely! This recipe is already vegan. Just ensure to use a plant-based oil for cooking.

Remember, cooking is an art that’s best enjoyed when shared. So, gather your ingredients and get ready to cook a delicious meal!

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