Gutti Vankaya Kura Telangana Style Recipe Ingredients Easy

Know the details about the Gutti Vankaya Kura Telangana Style Recipe Ingredients Easy, Telangana Gutti Vankaya Kura Items List Cooking Process

Gutti Vankaya Kura Telangana Style: A Flavorful South Indian Delicacy

Gutti Vankaya Kura is a delicious stuffed eggplant curry originating from the Telangana region in Southern India. This post will guide you through the process of preparing this flavorful dish in the traditional Telangana style, which is known for its unique blend of spices.

Gutti Vankaya Kura Telangana Style Recipe Ingredients Easy

Ingredients List:

  • Small Brinjals (eggplants) – 8 to 10
  • Onions – 2 medium sized
  • Tamarind pulp – 1 tablespoon
  • For stuffing and gravy:
    • Peanuts – 1/4 cup
    • Sesame seeds – 1 tablespoon
    • Dry coconut (grated) – 1/4 cup
    • Dry red chillies – 6 to 7
    • Cumin seeds – 1 teaspoon
    • Coriander seeds – 1 tablespoon
    • Garlic cloves – 4 to 5
  • Salt – to taste
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Oil – 3 tablespoons
  • Mustard seeds – 1 teaspoon
  • Curry leaves – few

Nutritional Information:

A single serving of Gutti Vankaya Kura approximately contains:

  • Calories: 220 kcal
  • Carbohydrates: 16g
  • Protein: 5g
  • Fat: 15g
  • Fiber: 7g

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

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Cooking Steps Overview:

  1. Prepare and stuff the brinjals.
  2. Sauté the onions.
  3. Cook the stuffed brinjals.
  4. Add tamarind pulp and cook until done.

Step-by-step Cooking Procedure:

  1. Make a plus (+) slit on the bottom side of each brinjal, ensuring not to cut through completely. Soak them in saltwater to prevent discoloration.
  2. Dry roast peanuts, sesame seeds, grated coconut, red chillies, cumin seeds, coriander seeds and garlic cloves until they turn golden brown. Allow them to cool and grind into a coarse powder.
  3. Stuff this powder into the slit brinjals and keep the remaining powder aside for the gravy.
  4. Heat oil in a pan, add mustard seeds. Once they start to splutter, add curry leaves and finely chopped onions. Sauté until the onions turn translucent.
  5. Add the stuffed brinjals to the pan, cover and cook on a low flame, turning the brinjals occasionally for even cooking.
  6. Once the brinjals are half-cooked, add the tamarind pulp, remaining stuffing powder, turmeric powder, red chili powder, and salt. Mix gently, cover, and cook until the brinjals are soft and the gravy thickens.


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

Things to Know:

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


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

A: Yes, you can use any type of small-sized brinjals. However, round brinjals 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.

Dive into the authentic flavors of Telangana with this traditional Gutti Vankaya Kura recipe. Happy cooking!

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