Gutti Vankaya Masala Curry Recipe Ingredients Step By Step

Gutti Vankaya Masala Curry is a classic Andhra stuffed brinjal curry made by stuffing small tender eggplants (brinjal) with a roasted peanut-spice masala and cooking in a flavorful gravy. This traditional dish hails from the Andhra Pradesh region of India and is beloved for its rich aroma and bold flavor. It’s often served with steamed rice, roti, or chapati for a hearty meal.

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Ingredients

Main Ingredients

• 12–14 small tender brinjals (eggplants), washed and dried
• ½ teaspoon salt (for soaking)
• 2 tablespoons oil (sesame or vegetable)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon urad dal (split black gram)
• 1 sprig curry leaves
• ½ cup finely chopped onions
• 1 tablespoon ginger-garlic paste
• ½ cup tamarind pulp (soaked and extracted)
• Salt to taste
• Chopped coriander leaves for garnish

Masala Stuffing Ingredients

• ¼ cup peanuts
• 2 tablespoons desiccated coconut (or fresh grated coconut)
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon methi seeds (fenugreek)
• 3–4 dry red chillies
• ½ teaspoon turmeric powder

Step-By-Step Instructions

1. Prepare Tamarind Pulp (15 mins)

Soak ½ tablespoon tamarind in ¼ cup warm water for 15 minutes. Squeeze to extract tamarind pulp and keep aside. This adds a faint sour note to your Gutti Vankaya Masala Curry.

2. Roast Masala Ingredients (10 mins)

On low to medium heat, roast peanuts until aromatic and lightly browned. Remove and set aside. In the same pan, roast coriander seeds, cumin seeds, and methi seeds until fragrant. Add desiccated coconut and dry chillies last. Roast until golden brown. Allow to cool.

3. Grind the Masala Paste (5 mins)

Once cooled, add the roasted ingredients along with the tamarind pulp to a blender. Grind into a thick paste. The masala should be thick to make it easier to stuff the brinjals.

4. Prep and Stuff Brinjals (10 mins)

Make an X-shaped slit on the bottom of each brinjal without cutting through the top. Soak brinjals in salted water for 10 minutes to prevent discoloration and make them tender. Drain and stuff the masala paste into the slits of each brinjal.

5. Cook the Curry (25 mins)

Heat 2 tablespoons oil in a heavy pan or pressure cooker. Add mustard seeds, cumin seeds, and urad dal. Once they sputter, add curry leaves and sauté finely chopped onions until translucent. Add ginger-garlic paste and cook for 1 minute.

Additionally, place the stuffed brinjals carefully into the pan. Add the remaining masala paste, tamarind pulp, salt, and mix gently. Add ½ cup water and cover. Cook on low flame for 20–25 minutes, stirring occasionally until brinjals are cooked through and the gravy thickens.

Pro Tips From Personal Cooking Experience

When I visited Andhra Pradesh, I noticed that most home cooks prefer small tender brinjals as they absorb masala flavor better and cook evenly. If you use large brinjals, be sure to cut deeper slits so the masala penetrates fully.

What surprised me the most was how roasting the spices individually—as opposed to all at once—makes a huge difference in aroma. Light roasting ensures each spice contributes its fullest flavor without burning.

Moreover, i personally recommend adding the tamarind pulp at the end of roasting to balance the sourness with the rich nutty masala.

Chef’s Notes

Substitutions

• If you don’t have desiccated coconut, you can use fresh coconut slices. Toast them lightly before grinding.
• Instead of methi seeds, you can use a pinch of fenugreek powder.
• For a milder heat, remove seeds from dry red chillies before roasting.

Storage Tips

• Store leftover Gutti Vankaya Masala Curry in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a splash of water and simmer gently to restore gravy consistency.
• This curry also freezes well for up to 1 month. Thaw and reheat on the stovetop.

Nutrition Information (Approx. Per Serving)

Nutrition values are estimates and may vary based on exact ingredients and portions used. A serving of Gutti Vankaya Curry can be rich in healthy fats from peanuts and moderate in protein. For reference, other sources list similar recipes having high energy per serving due to peanut and oil content.

Frequently Asked Questions

Can I make this curry without tamarind?

Yes. You can skip tamarind, but the curry will be less tangy. Some cooks add a teaspoon of lemon juice instead for brightness.

What side dishes pair well with Gutti Vankaya Masala Curry?

This curry pairs beautifully with hot steamed rice, jowar roti, bajra roti, or plain chapati.

Is this recipe vegan?

Yes, Gutti Vankaya Masala Curry is naturally vegan and gluten-free if you avoid serving it with non-vegan sides.

For further reading on the vegetable used, check the Eggplant Wikipedia page which explains its varieties and nutritional profile. Also, to understand traditional Andhra cuisine, visit the Government of India culinary diversity resource.