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gutti vankaya kura recipe, how to make gutti vankaya kura recipe

gutti vankaya kura recipe with step by step photos. guti vankaya kura is a stuffed brinjal dish from the andhra cuisine. here the stuffing is made from a mix of desiccated coconut, peanuts and spices, which is ground finely. small tender brinjals are stuffed with this ground masala and then cooked. a bit of tamarind pulp is added to the gravy for a faint sour taste.

the recipe of gutti vankaya kura was shared by a reader from andhra, many years ago in my initial days of blogging. from then onwards i have made this delicious andhra brinjal recipe with a few changes to the original recipe. there are quite a numbers of variations while preparing gutti vankaya kura. you can also check this badanekayi ennegayi recipe.

this recipe has some gravy and is not dry. also the brinjals are cooked in the pressure cooker, thereby saving time. though you can also cook them in a pan.

the preparation of masala and stuffing the brinjals, takes some times. once you are done with the preparation & stuffing, then the remaining process is easy. i have made the tamarind pulp separately. but you can just add the tamarind to the coconut+spices while grinding. to balance the sourness, you can also add some jaggery in the gravy.

gutti vankaya kura tastes best with jowar roti or bajra roti or chapatis. the curry also tastes good with steamed rice.

if you are looking for more baingan recipes then do check vangi bharit, bharli vangi, baingan bharta, baingan bhaja and vangi bhaji recipe.

gutti vankaya kura recipe card below:

4.34 from 3 votes
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gutti vankaya kura recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

gutti vankaya kura recipe - stuffed brinjal curry from the andhra cuisine.

course: main
cuisine: andhra
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
for soaking brinjals:
  • 250 grams small purple or green brinjals (baingan) or 12 to 14 brinjals
  • ½ teaspoon salt added to water for soaking brinjals
  • enough water for soaking brinjals
other ingredients for gutti vankaya kura:
  • 1 large onion or ½ cup finely chopped onion
  • ½ tablespoon ginger-garlic paste or 1 inch ginger + 6 to 7 medium garlic - crushed to a paste
  • 1 teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal
  • ½ teaspoon cumin seeds (jeera)
  • 1 sprig curry leaves (kadi patta)
  • 2 tablespoon oil
  • cup water
  • salt as required
  • 2 to 3 tablespoon chopped coriander leaves (dhania patta)
for tamarind pulp:
  • ½ tablespoon tamarind (imli)
  • ¼ cup warm or hot water
for grinding masala:
  • ¼ cup peanuts (moongphali)
  • 2 tablespoon desiccated coconut
  • 1 tablespoon coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 3 to 4 dry red chilies (sookhi lal mirch)
  • ½ teaspoon turmeric powder (haldi)
how to make recipe
preparing tamarind pulp:
  1. first soak 1/2 tbsp tamarind in 1/4 cup warm or hot water for 15 to 20 minutes.
  2. then squeeze and extract the soaked tamarind into the water. keep the tamarind pulp aside.
roasting peanuts, spices and coconut:
  1. heat a small frying pan. add 1/4 cup peanuts and roast them on a low to medium flame, with frequent stirrings.
  2. the peanuts have to be roasted well and should not have even a slight rawness in them. remove the peanuts and keep aside.
  3. to the same pan, add 1 tbsp coriander seeds, 1/2 tsp cumin seeds and 1/4 tsp methi seeds. skip methi seeds if you do not have them.
  4. roast these seeds too till they become fragrant. take care not to over roast or burn them. remove and keep aside.
  5. in the same pan, now add 2 tbsp desiccated coconut. you can also use fresh coconut instead of desiccated coconut.
  6. stir continuously and roast the coconut till light golden. remove and keep aside.
  7. add 3 to 4 dry red chilies.
  8. roast the chilies till the red color changes a shade. you should also get the aroma while roasting them. once they become aromatic and the color changes, remove and keep aside.
grinding masala:
  1. once cooled, break the red chilies in small pieces and remove the seeds.
  2. now let the spices cool and then take all of them in a grinder jar.
  3. add 1/2 tsp turmeric powder.
  4. now add the tamarind pulp and 3 to 4 tbsp water.
  5. grind everything to a smooth thick masala. do grind to a thick paste, otherwise stuffing the brinjals will not be easy.
prepping brinjals and stuffing them with the masala paste:
  1. now rinse and slit each brinjal from the base, keeping the stalks. soak the brinjals in salted water for 15 to 20 minutes. then drain and keep aside. to make the brinjals stand while cooking, just thinly slice a small part from the base.
  2. later stuff each brinjal very well with the masala paste. keep aside. some masala paste will remain. so keep this aside too.
making gutti vankaya kura:
  1. heat 2 tbsp oil in a 3 litre pressure cooker. add 1 tsp mustard seeds and allow them to crackle.
  2. then add 1/2 tsp urad dal and 1/2 tsp cumin seeds.
  3. saute till the urad dal turns a maroonish red.
  4. then add 1/2 cup finely chopped onion and 1 sprig of curry leaves.
  5. saute till the onions turn translucent.
  6. now add 1/2 tbsp ginger-garlic paste.
  7. add the remaining masala paste along with 2/3 cup water. mix very well.

  8. now place the stuffed brinjals gently in the cooker.
  9. sprinkle salt as per taste.
  10. cover and pressure cook for 5 to 6 minutes. when the pressure settles down, open the lid. check the doneness by sliding a knife through a brinjal. if the knife slids easily, then the brinjals are cooked. if they are not cooked, then add 2 to 3 tbsp water and pressure cook for 2 to 3 minutes more.
  11. garnish with coriander leaves and serve gutti vankaya kura with chapatis or steamed rice.
recipe notes

to balance the sourness of the tamarind, you can add 1/2 to 1 tsp of jaggery powder to the gravy.


how to make andhra gutti vankaya kura recipe:

1. first soak ½ tbsp tamarind in ¼ cup warm or hot water for 15 to 20 minutes.

2. then squeeze and extract the soaked tamarind into the water. keep the tamarind pulp aside.

3. heat a small frying pan. add ¼ cup peanuts and roast them on a low to medium flame, with frequent stirrings.

4. the peanuts have to be roasted well and should not have even a slight rawness in them. remove the peanuts and keep aside.

5. to the same pan, add 1 tbsp coriander seeds, ½ tsp cumin seeds and ¼ tsp methi seeds. skip methi seeds if you do not have them.

6. roast these seeds too till they become fragrant. take care not to over roast or burn them. remove and keep aside.

7. in the same pan, now add 2 tbsp desiccated coconut. you can also use fresh coconut instead of desiccated coconut.

8. stir continuously and roast the coconut till light golden. remove and keep aside.

9. add 3 to 4 dry red chilies.

10. roast the chilies till the red color changes a shade. you should also get the aroma while roasting them. once they become aromatic and the color changes, remove and keep aside. once cooled, break the red chilies in small pieces and remove the seeds.

11. now let the spices cool and then take all of them in a grinder jar.

12. add ½ tsp turmeric powder.

13. now add the tamarind pulp. also add 3 to 4 tbsp water.

14. grind everything to a smooth thick masala. the masala paste should be thick or else stuffing the brinjals becomes difficult.

15. first rinse 12 to 14 small brinjals. then slit each brinjal from the base, keeping the stalks. to make the brinjals stand while cooking, just thinly slice a small part from the base. do use small tender brinjals as they cook faster and taste good.

16. soak the brinjals in salted water for 15 to 20 minutes. then drain and keep aside.

17. later stuff each brinjal very well with the masala paste. keep aside. some masala paste will remain. so keep this aside too.

18. heat 2 tbsp oil in a 3 litre pressure cooker. add 1 tsp mustard seeds and allow them to crackle.

19. then add ½ tsp urad dal.

20. next add ½ tsp cumin seeds.

21. saute till the urad dal turns a maroonish red.

22. then add ½ cup finely chopped onion.

23. next add 1 sprig curry leaves.

24. saute till the onions turn translucent.

25. now add ½ tbsp ginger-garlic paste.

26. add the remaining masala paste along with ⅔ cup water.

27. mix very well.

28. now place the stuffed brinjals gently in the cooker.

29. sprinkle salt evenly and all over.

30. cover and pressure cook for 5 to 6 minutes on a high to medium flame. when the pressure settles down, open the lid. check the doneness by sliding a knife through a brinjal. if the knife slids easily, then the brinjals are cooked. if they are not cooked, then add 2 to 3 tbsp water and pressure cook for 2 to 3 minutes more. if you have used medium sized brinjals, then you will need to pressure cook for some more minutes.

31. garnish with coriander leaves and serve gutti vankaya kura with chapatis or steamed rice. this brinjal curry also goes very well with jowar roti or bajra roti.




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This post was last modified on November 8, 2017, 8:44 pm

    Categories Andhra RecipesIndian CurriesMain CourseSouth Indian RecipesVegan Recipes