Gutti Vankaya Kura Recipe | Stuffed Brinjal Curry in Andhra Style

Gutti Vankaya Kura is a popular Andhra dish made with small eggplants (brinjals) stuffed with a flavorful masala mixture and cooked in a spicy tamarind and peanut and and coconut-based gravy. It's a delicious and aromatic dish that is often served with rice or roti. Here's how you can make Gutti Vankaya Kura:

Ingredients of Gutti Vankaya Kura :

For Stuffing:

• 10-12 small eggplants (brinjals)
• 1/2 cup roasted peanuts
• 2 tablespoons sesame seeds
• 2 tablespoons desiccated coconut
• 2-3 dry red chilies (adjust to taste)
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1 teaspoon tamarind paste
• Salt to taste

For Gravy:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 cup finely chopped onions
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 cup tamarind pulp (soak tamarind in warm water and extract pulp)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions of making Gutti Vankaya Kura:

1. Prepare the Stuffing:

• In a dry pan, roast roasted peanuts, sesame seeds, desiccated coconut, dry red chilies, coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds until they become fragrant and slightly browned.
• Allow the roasted ingredients to cool, and then grind them into a fine powder.
• Add tamarind paste and salt to the ground mixture. Mix well to form a thick stuffing.

2. Prepare the Eggplants (Brinjals):

• Wash the small eggplants and make a "+" slit at the bottom, keeping them intact at the stem.
• Stuff each eggplant with the prepared masala stuffing. Ensure that you stuff the masala mixture into each eggplant.

3. Sear the Stuffed Eggplants:

• Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
• Add mustard seeds and cumin seeds. Let them splutter.
• Add fenugreek seeds and chopped onions. Sauté the onions until they become translucent.

4. Add Spices and Tamarind Pulp:

• Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Sauté for a few minutes until the raw smell disappears.
• Add tamarind pulp and salt. Stir well.

5. Cook the Stuffed Eggplants:

• Carefully place the stuffed eggplants into the pan, arranging them in a single layer.
• Cover the pan with a lid and cook on low heat for about 15-20 minutes. Occasionally, gently turn the eggplants to ensure even cooking.

6. Check for Doneness:

• Check if the eggplants are tender and the gravy has thickened. If needed, you can add a little water to adjust the consistency of the gravy.

7. Garnish and Serve:

• Once the eggplants are cooked and the gravy is thick, garnish with fresh coriander leaves.
• Remove from heat and let it rest for a few minutes before serving.

Serve your Gutti Vankaya Kura hot with rice or roti. Enjoy this flavorful and spicy Andhra dish!

Country of origin- India

State- Andhra Pradesh