gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura or koora with detailed photo and video recipe. an authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based gravy. the recipe mainly hails from the andhra cuisine or telugu cuisine but popular among other south indian states too. it is generally served with indian flatbread like roti or chapati but tastes good with rice too.
well, this is not my first post of eggplant curry, neither a stuffed brinjal curry. i have posted quite a few variations till now in my blog including the north indian and karnataka version. yet i was surprised when i was introduced to this new variation of stuffed brinjal curry. i was having our weekend dinner and we chose to have it in an andhra cuisine fine dine. we were planning to have some hyderabadi biryani, but my husband wanted to try gutti vankaya kura from the menu with some garlic naan. we both were extremely happy with the spicy and creamy texture of this curry and i personally thought of sharing this recipe immediately in my blog with a video. there isn’t much difference with the ennegayi recipe, but just that it is creamier and spicy.
anyway, some of the important tips, suggestions and variations for a perfect spicy gutti vankaya curry recipe. firstly as i mentioned earlier the eggplant has to be tender and also small in size. particularly the purple coloured purple with stripes are ideal for this curry. secondly, while you are preparing this curry, you have to be generous with the amount of oil added to make this curry. addition of oil lowers the spice level of the curry and at the same time, it makes it more creamy. lastly, increase or decrease the spice level as per your taste preference. you can control with the red chillies and also control by adding jaggery.
finally, i request you to check my other detailed indian curry recipes collection with this post of gutti vankaya curry recipe. it mainly includes recipes like gobhi ke kofte, kadala curry, vada curry, potato curry for masala dosa, mix veg, kaju masala, cabbage sabzi, aloo methi, baingan bharta, aloo gobi masala. in addition, i would like to add few more recipes collection like,
gutti vankaya curry video recipe:
recipe card for stuffed brinjal curry recipe:
gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura
Ingredients
for soaking:
- 8 brinjal / eggplant, small
- 1 tsp salt
- water for soaking
for masala paste:
- 3 tbsp peanuts
- 2 tsp sesame seeds / til
- 1 tbsp coriander seeds
- 1 tsp cumin / jeera
- ¼ tsp methi / fenugreek
- 1 inch cinnamon
- 2 pods cardamom
- 4 clove
- 2 tbsp dry coconut, sliced
- 1 inch ginger
- 3 clove garlic
- ¼ onion, sliced
- 1 tsp kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp salt
- ¼ cup water
for curry:
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp cumin / jeera
- 1 chilli, slit
- few curry leaves
- ½ onion, sliced
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ cup tamarind extract
- 2 tbsp coriander, finely chopped
Instructions
- firstly, cut the brinjals in x-shape without taking off the stalk.
- soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
- meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.
- now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.
- roast on low flame until spices turn aromatic.
- further, add 2 tbsp dry coconut and roast slightly.
- cool completely and transfer to the blender.
- also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.
- blend to a thick paste adding ¼ cup water.
- now stuff in the prepared masala paste to all the brinjals and keep aside.
- in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.
- saute ½ onion until it changes colour slightly.
- now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
- add in stuffed brinjal and saute gently.
- cover and cook for 2-4 minutes stirring occasionally.
- add in the leftover masala paste and saute well.
- also, add ½ cup tamarind extract and mix well adjusting consistency as required.
- cover and simmer for 20 minutes stirring in between.
- after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
- finally, enjoy gutti vankaya curry with roti or rice.
how to make gutti vankaya curry with step by step photo:
- firstly, cut the brinjals in x-shape without taking off the stalk.
- soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
- meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.
- now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.
- roast on low flame until spices turn aromatic.
- further, add 2 tbsp dry coconut and roast slightly.
- cool completely and transfer to the blender.
- also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.
- blend to a thick paste adding ¼ cup water.
- now stuff in the prepared masala paste to all the brinjals and keep aside.
- in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.
- saute ½ onion until it changes colour slightly.
- now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
- add in stuffed brinjal and saute gently.
- cover and cook for 2-4 minutes stirring occasionally.
- add in the leftover masala paste and saute well.
- also, add ½ cup tamarind extract and mix well adjusting consistency as required.
- cover and simmer for 20 minutes stirring in between.
- after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
- finally, enjoy gutti vankaya curry with roti or rice.
notes:
- firstly, use small brinjal for uniform cooking better flavour.
- also, adjust the spice according to your choice.
- additionally, adding oil is mandatory, else the flavours will not be rich.
- finally, gutti vankaya curry tastes great when onions are added.