Gutti Vankaya Kura / Stuffed Brinjal Dry Curry

Gutti Vankaya Kura is a popular stuffed Brinjal curry from the Andhra cuisine. The onions, peanuts and coconut in the stuffing, combined with the Brinjal, adds an unique flavor and taste to the dish.

I have tried the dry version of this recipe. It can be used as a side for rice.

Ingredients (Serves 3)

Preparation time – 20 mins
Cooking time – 20 mins
  • Brinjal – 10 to 12 , slit
  • Small Onions – 4, roughly chopped
  • Garlic – 2 cloves, roughly chopped
  • Coriander seeds – 1/2 tbsp
  • Dry Chilli – 3
  • Pepper – 1/2 tsp
  • Jeera – 1 tsp
  • Fenugreek seeds- 1/4 tsp
  • Coconut – 2 to 3 tbsp, cut into pieces
  • Peanuts – 2 tbsp
  • Sesame seeds – 1/2 tbsp
  • Cloves – 2
  • Cinnamon – a small piece
  • Sesame oil – as needed
  • Curry leaves – 2 sprigs
  • Salt – as needed

Steps

  • Dry roast peanuts and sesame seeds and keep them aside.
  • Add 1 tsp oil and fry onions, garlic until transparent. Keep it aside.
  • In the same pan, add coriander seeds, dry chilli, Jeera, Fenugreek seeds, cloves and cinnamon till they are fragrant and allow them to cool.
  • In same pan add the coconut and fry them for a minute and cool them.
  • Grind all the ingredients into a paste with little water and salt.
  • Cut the tip and slit the brinjals as shown.
  • Add the paste to the slits. I used a butter knife to apply the mixture to the brinjals.
  • Repeat the step to all the brinjals.
  • In a pan, add 2 tbsp oil and add curry leaves.
  • Now place the brinjals little apart from each other and cook covered in low flame.
  • Flip the brinjals often to cook evenly on all sides.
  • Drizzle salt over and flip.
  • Check if the brinjals are cooked by piercing with a tooth pick.

Switch off and garnish with fried curry leaves and fresh coriander leaves. The yummy stuffed Brinjal is ready to be served with rice !!!

Key points

  • Make sure to slit the Brinjal and not completely cut them.
  • Adjust the pepper and dry chilli according to your spice levels. Mine was moderately spiced.

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