Gutti Vankaya Koora With Coconut Recipe Ingredients List

Know the details about the Gutti Vankaya Koora With Coconut Recipe Ingredients List, Gutti Vankaya Curry With Coconut Easy Cooking Method

Gutti Vankaya Kura With Coconut – A Flavorful South Indian Dish


Gutti Vankaya Kura is a beloved South Indian dish known for its rich flavors and unique preparation style. This version of the dish incorporates coconut, adding a delicious twist to the traditional recipe. Read on to learn how to prepare this mouth-watering Gutti Vankaya Kura with Coconut.

Gutti Vankaya Koora With Coconut 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. Fresh Grated Coconut – 1 cup
  7. Coriander Seeds – 1 tablespoon
  8. Cumin Seeds – 1 teaspoon
  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: 280 kcal | Protein: 5g | Fat: 15g | Carbohydrates: 35g | Fiber: 10g | Sodium: 200mg

Cooking Time

Preparation Time: 20 minutes Cooking Time: 30 minutes

Cooking Steps Overview

  1. Prepare the brinjals for stuffing.
  2. Make the stuffing with roasted spices and coconut.
  3. Stuff the brinjals with the spice-coconut 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: Rinse the brinjals and make a cross slit on the bottom end of each brinjal, ensuring not to cut them completely. Soak them in salt water for 10 minutes to avoid discoloration.
  2. Make the Stuffing: Dry roast the coriander seeds and cumin seeds until they turn aromatic. Allow them to cool and then grind them along with the grated coconut into a coarse mixture. Combine this with the red chilli powder, turmeric powder, and salt.
  3. Stuff the Brinjals: Drain and pat dry the brinjals. Carefully stuff the spice-coconut 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 translucent. Add the tomatoes and cook until they become soft. Place the stuffed brinjals in the pan, add tamarind pulp, and cover the pan. Cook on a low flame for about 20-25 minutes, turning occasionally, until the brinjals are tender and well-cooked.


  1. Select small, fresh brinjals for this recipe as they cook faster and taste better.
  2. Soaking the brinjals in salt water helps prevent them from turning black.

Things to Know

Gutti Vankaya Kura with Coconut is best enjoyed with hot steamed rice or roti. The addition of coconut gives this dish a unique flavor profile that’s sure to impress!


Q: Can I use dried coconut instead of fresh? A: Fresh grated coconut is recommended for this recipe as it provides a richer flavor and texture. However, if unavailable, you can use desiccated coconut.

Q: How do I store this curry? A: You can store this curry in an airtight container in the refrigerator for up to 2-3 days.

Q: Can I use other vegetables instead of brinjal? A: While brinjal is traditionally used in this dish, you could experiment with other vegetables like bell peppers or zucchini. However, the cooking time may vary.

Enjoy your Gutti Vankaya Kura with Coconut and immerse yourself in the delightful flavors of South India!

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