Gutti Vankaya Kura Brahmin Style Recipe Ingredients Easy Cook

Know the details about the Gutti Vankaya Kura Brahmin Style Recipe Ingredients Easy Cook, How to Cook Gutti Vankaya Kura Brahmin Style

Gutti Vankaya Kura Brahmin Style: A Traditional Andhra Delight

Gutti Vankaya Kura is a classic dish from the Andhra Pradesh region in Southern India. In this post, we’ll explore how to prepare this delicious stuffed eggplant curry in traditional Brahmin style, which is purely vegetarian and enriched with aromatic spices.

Gutti Vankaya Kura Brahmin Style Recipe Ingredients Easy Cook

Ingredients List:

  • Small round eggplants (brinjals) – 8 to 10
  • Turmeric powder – 1/2 teaspoon
  • Tamarind – small lemon sized ball
  • For stuffing and gravy:
    • Sesame seeds – 2 tablespoons
    • Peanuts – 2 tablespoons
    • Grated coconut – 2 tablespoons
    • Dry red chillies – 5 to 6
    • Coriander seeds – 1 tablespoon
    • Cumin seeds – 1/2 tablespoon
  • Salt – to taste
  • For tempering:
    • Oil – 3 tablespoons
    • Mustard seeds – 1 teaspoon
    • Urad dal – 1 teaspoon
    • Curry leaves – 1 sprig
    • Asafoetida (Hing) – a pinch

Nutritional Information:

A single serving of Gutti Vankaya Kura approximately contains:

  • Calories: 200 kcal
  • Carbohydrates: 15g
  • Protein: 4g
  • Fat: 14g
  • Fiber: 6g

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

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Cooking Steps Overview:

  1. Prepare and stuff the eggplants.
  2. Prepare the tempering.
  3. Cook the eggplants in the tempering.
  4. Add tamarind extract and cook until done.

Step-by-step Cooking Procedure:

  1. Make a cross slit on the bottom side of each eggplant, ensuring not to cut through completely.
  2. Dry roast sesame seeds, peanuts, grated coconut, dry red chillies, coriander seeds, and cumin seeds until they turn golden brown. Allow them to cool and grind into a fine powder.
  3. Stuff this powder into the slit eggplants and keep the remaining powder aside for the gravy.
  4. Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and asafoetida. Once the mustard seeds start to splutter, add the stuffed eggplants.
  5. Cover and cook on a low flame, turning the eggplants occasionally for even cooking.
  6. Soak tamarind in warm water and extract the juice.
  7. Once the eggplants are half-cooked, add the tamarind extract, remaining stuffing powder, turmeric powder, and salt. Mix gently, cover, and cook until the eggplants are soft and the gravy thickens.


  • Choose small, firm eggplants for this recipe as they hold their shape better during cooking.
  • The stuffing should be tightly packed inside the eggplants to ensure it doesn’t spill out while cooking.

Things to Know:

  • This dish pairs well with hot steamed rice.
  • You can adjust the quantity of red chillies according to your taste.


Q: Can I use other types of eggplants for this recipe?

A: Yes, you can use any type of small-sized eggplants. However, round eggplants are traditionally used in this recipe.

Q: What can I replace tamarind with?

A: You can use lemon juice or amchur (dry mango powder) as a substitute for tamarind. However, the taste might slightly vary.

Get ready to enjoy a hearty meal with this traditional Gutti Vankaya Kura recipe. Happy cooking!

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