gutti vankaya recipe, gutti vankaya kura recipe
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4.56 from 9 votes

gutti vankaya

Gutti vankaya is a stuffed brinjal curry from the andhra cuisine.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main course
Cuisine: andhra
Servings: 3 to 4
Author: Dassana Amit

Ingredients

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)

Instructions

preparing tamarind pulp

  • First soak 1/2 tbsp tamarind in 1/4 cup warm or hot water for 15 to 20 minutes.
  • Then squeeze and extract the soaked tamarind into the water. Keep the tamarind pulp aside.

roasting peanuts, spices and coconut

  • Heat a small frying pan. Add 1/4 cup peanuts and roast them on a low to medium flame, with frequent stirrings.
  • The peanuts have to be roasted well and should not have even a slight rawness in them. Remove the peanuts and keep aside.
  • 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.
  • Roast these seeds too till they become fragrant. Take care not to over roast or burn them. Remove and keep aside.
  • In the same pan, now add 2 tbsp desiccated coconut. You can also use fresh coconut instead of desiccated coconut.
  • Stir continuously and roast the coconut till light golden. Remove and keep aside.
  • Add 3 to 4 dry red chilies.
  • 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 for gutti vankaya

  • Once cooled, break the red chilies in small pieces and remove the seeds.
  • Now let the spices cool and then take all of them in a grinder jar.
  • Add 1/2 tsp turmeric powder.
  • Now add the tamarind pulp and 3 to 4 tbsp water.
  • Grind everything to a smooth thick masala. Do grind to a thick paste, otherwise stuffing the brinjals will not be easy.

prepping brinjals to make gutti vankaya kura

  • 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.
  • 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

  • Heat 2 tbsp oil in a 3 litre pressure cooker. Add 1 tsp mustard seeds and allow them to crackle.
  • Then add 1/2 tsp urad dal and 1/2 tsp cumin seeds.
  • Saute till the urad dal turns a maroonish red.
  • Then add 1/2 cup finely chopped onion and 1 sprig of curry leaves.
  • Saute till the onions turn translucent.
  • Now add 1/2 tbsp ginger-garlic paste.
  • Add the remaining masala paste along with 2/3 cup water. mix very well.
  • Now place the stuffed brinjals gently in the cooker.
  • Sprinkle salt as per taste.
  • Cover and pressure cook gutti vankaya curry for 5 to 6 minutes. 
  • 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 gutti vankaya for 2 to 3 minutes more or till done.
  • 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.

Notes

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