Gutti Vankaya Kura Recipe Ingredients Step By Step Easy Process

Gutti Vankaya Kura Recipe is an authentic Andhra style stuffed brinjal curry where small eggplants (vankaya) are filled with a richly spiced peanut-sesame masala and cooked in a tangy gravy. This traditional dish pairs beautifully with rice or Indian breads like rotis and chapatis, offering deep South Indian flavors that both home cooks and guests love. The key to success lies in the balance of roasted spices and proper stuffing. As detailed in various regional sources, this curry is a beloved staple in Andhra and Telangana kitchens.

Recipe Card

Ingredients With Exact Quantities

Main Ingredients

• 12–14 small tender brinjals (baby eggplants) – approx 500g
• Salt – 1½ teaspoons (to taste)
• Tamarind pulp* – 1 tablespoon soaked in warm water (¼ cup extract)
• Turmeric powder – ½ teaspoon
• Kashmiri red chilli powder – 1 teaspoon (adjust to taste)
• Oil – 3 tablespoons
• Fresh coriander leaves – 2 tablespoons (chopped)

For The Stuffing Masala

• Peanuts (raw) – ⅓ cup (about 50g)
• Sesame seeds (white) – 2 tablespoons
• Desiccated coconut or dry coconut (kopra) – 2 tablespoons
• Coriander seeds – 1 tablespoon
• Cumin seeds – 1 teaspoon
• Fenugreek seeds – ¼ teaspoon (optional)
• Dry red chillies – 3–4 (adjust to spice preference)
• Salt – 1 teaspoon

For Tempering

• Mustard seeds – 1 teaspoon
• Urad dal – ½ teaspoon (optional)
• Curry leaves – 1 sprig
• Onion – ½ cup finely chopped
• Ginger-garlic paste – 1 tablespoon

Step By Step Instructions

1. Prepare Tamarind Pulp (15 mins)

Soak 1 tablespoon of tamarind in ¼ cup warm water for 15 minutes. Squeeze out the pulp and discard solids. Keep this tamarind water aside for the gravy.

2. Roast And Grind Stuffing Masala (10 mins)

Heat a pan on low-medium flame and dry roast peanuts until fragrant (about 3 minutes). Add sesame seeds, coriander seeds, cumin seeds, fenugreek seeds (if using), and dry red chillies. Roast for another 2–3 minutes until aromatic. Add the dry coconut and roast lightly for 1 minute. Allow everything to cool, then grind into a coarse powder with 1 teaspoon salt. This forms your masala stuffing. Understanding Gutti Vankaya Recipe is essential.

3. Prepare The Brinjals (5 mins)

Wash the brinjals and pat dry. Make a *cross (X) cut near the base of each brinjal, ensuring you don’t cut all the way through. This will help hold the stuffing inside while cooking. Sprinkle lightly with salt to prevent discoloration.

4. Stuff The Brinjals (5 mins)

Gently open each brinjal at the cuts and stuff generously with the prepared masala. Be careful not to break them. Set aside any leftover masala for the gravy.

5. Temper And Saute (5 mins)

Heat 3 tablespoons oil in a deep heavy pan or kadai. Add mustard seeds; once they crackle, add urad dal (optional) and curry leaves. Sauté for a few seconds. Add finely chopped onions and sauté until translucent (about 3 minutes). Add ginger-garlic paste and sauté another 1–2 minutes until raw smell disappears. This relates to Gutti Vankaya Recipe.

6. Cook Curry (20–25 mins)

Add turmeric and red chilli powder to the sautéed aromatics, then add the reserved masala paste and sauté for 2–3 minutes on low flame. Add the tamarind pulp along with ⅔–¾ cup water, stir to combine. Carefully place the stuffed brinjals upright in the pan.

Sprinkle salt to taste over them. Cover and simmer on low heat for 20–25 minutes, stirring gently halfway through. When cooked, the brinjals will be soft and the gravy glossy.

7. Final Touches (2 mins)

Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, chapati, roti, or millet rotis like jowar or bajra. Learn more about Gutti Vankaya Recipe.

Pro Tips From Personal Cooking Experience

• Choose small tender brinjals. Larger ones can be bitter and take longer to cook. I once used medium ones and it doubled my cook time.
• Roasting the peanuts and spices separately gives the masala a deeper aroma. Don’t rush this step.
• If you prefer less tang, reduce tamarind by half and add a teaspoon of jaggery for balance.
• Gently turn the brinjals while simmering to avoid breaking the skin.

Chef’s Notes: Substitutions & Storage

• Substitutions: Use cashews (10g) in place of peanuts for a richer flavor. If sesame seeds are unavailable, increase dry coconut slightly.
• No Tamarind? Use 1 tablespoon lemon juice added at the end for that mild tang.
• Make It Less Spicy: Reduce red chillies or replace Kashmiri chilli powder with paprika.
• Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving. For longer storage, freeze the curry (without fresh coriander) for up to 1 month.

Nutrition Information (Approx Per Serving)

Note: Nutrition varies based on ingredients used and portion size. Based on similar stuffed brinjal curry nutritional profiles.

FAQs

Can I make Gutti Vankaya Kura without peanuts?

Yes. You can increase sesame seeds and coconut or add roasted cashews to maintain richness.

Is Gutti Vankaya Kura gluten-free?

Yes, when served with rice or gluten-free rotis it remains gluten-free naturally. This relates to gutti vankaya recipe.

How spicy is this curry?

It has mild to moderate heat. Adjust chilli levels as per preference.

Final Thoughts

I personally recommend making Gutti Vankaya Kura on weekends or festive meals. What surprised me most is how the brinjals absorb the masala, releasing layers of flavor with every bite. Every time I visit Andhra homes, this dish shows up with variations, yet the core taste remains unforgettable, deeply rooted in tradition. Explore this dish with hot rice and a dollop of ghee for the best comfort food experience. For more on Andhra culture and traditions, check TTD Official Website and its insights. Also, for factual context on Indian cuisine roots and cooking techniques, see the culinary entries on Andhra Cuisine – Wikipedia.