gutti vankaya recipe | gutti vankaya kura recipe | gutti vankaya curry recipe

4.5 from 6 votes

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

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gutti vankaya 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.

gutti vankaya kura recipe

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 stuffed brinjal curry 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 these two similar recipes:

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 curry 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:

gutti vankaya recipe, gutti vankaya kura recipe
4.5 from 6 votes
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gutti vankaya recipe | gutti vankaya kura recipe | gutti vankaya curry recipe

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

course main course
cuisine andhra
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
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 gutti vankaya curry for 5 to 6 minutes. 

  11. when the pressure settles down, open the lid. check the doneness by sliding a knife through a stuffed brinjal. if the knife slids easily, then the stuffed brinjals are cooked. 

  12. if they are not cooked, then add 2 to 3 tbsp water and pressure cook gutti vankaya for 2 to 3 minutes more or till done.

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

recipe notes

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

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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.

tamarind for gutti vankaya recipe

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

making gutti vankaya recipe

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

making gutti vankaya recipe

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

making gutti vankaya recipe

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.

making gutti vankaya recipe

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

making gutti vankaya recipe

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

making gutti vankaya recipe

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

making gutti vankaya recipe

9. add 3 to 4 dry red chilies.

making gutti vankaya recipe

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.

making gutti vankaya recipe

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

making gutti vankaya recipe

12. add ½ tsp turmeric powder.

making gutti vankaya recipe

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

making gutti vankaya recipe

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

making gutti vankaya recipe

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.

making gutti vankaya recipe

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

making gutti vankaya recipe

17. 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 recipe

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

making gutti vankaya recipe

19. then add ½ tsp urad dal.

making gutti vankaya recipe

20. next add ½ tsp cumin seeds.

making gutti vankaya recipe

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

making gutti vankaya recipe

22. then add ½ cup finely chopped onion.

making gutti vankaya recipe

23. next add 1 sprig curry leaves.

making gutti vankaya recipe

24. saute till the onions turn translucent.

making gutti vankaya recipe

25. now add ½ tbsp ginger-garlic paste.

making gutti vankaya recipe

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

making gutti vankaya recipe

27. mix very well.

making gutti vankaya recipe

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

making gutti vankaya recipe

29. sprinkle salt evenly and all over.

making gutti vankaya recipe

30. cover and pressure cook gutti vankaya curry 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 stuffed brinjal. if the knife slids easily, then the stuffed 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.

making gutti vankaya recipe

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

gutti vankaya kura

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


18 thoughts on “gutti vankaya recipe | gutti vankaya kura recipe | gutti vankaya curry recipe

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  1. My grandma preparing different version we call this nunevankai in Kannada ennegai.
    My grandma using these ingredients
    Dania poppy seeds, dry chilli, cumin seeds ,fenugreek seeds, Pepper ,(all rested) raw onion ,roasted onion, garlic tamarind, coconut grind smooth paste and stuffed.
    I try your version good taste

  2. Hi Dassana,

    Ever since I discovered this recipe by chance on your website — my preferred method is to name the vegetable I have with me and key in the name on your site and search through the recipes that come up — gutti vankaya kura is my favourite. Love the recipe 🙂

    Thanks a ton for making recipe instruction crystal clear.

    Cheers!
    Sulekha

    • thanks a ton sulekha. comment like yours inspire me to add more variety of recipes. in fact i still have some veggie recipes that are not added on the website. thanks again.

  3. came out very tasty.thank you so much dasanna. you are my inspiration

    • thanks sruthi for the feedback on the recipe as well as for your lovely comment.

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