Gutti Vankaya Kura (Stuffed Brinjal Curry)

Gutti Vankaya Kura is a spicy curry from Andhra Pradesh and Telangana, in which egg plant is stuffed with a peanut based paste.

This tasty dish is good to go with Biriyani , Chapati or Phulka.

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Gutti Vankaya Kura (Stuffed Brinjal Curry)

Andhra Pradesh

3 persons

120 minutes

Items List

Name Quantity Image
Peanuts 4 tb sp
Indian Eggplant 4 to 5 nos
Ginger Garlic Paste 1 ½ tea sp
Scraped coconut 2 table sp
Cloves 2 nos
Cardamom 2 nos
Cinnamon 1 inch piece
Pepper powder 1 tea sp
Fenugreek seeds ¼ tb sp
Cumin seed 1 ½ tea sp
Cumin powder 1 ½ tea sp
Chilli powder 2 tea sp
Salt enough to taste
Turmeric ¼ tea sp
Oil 2tb sp
Mustard 1tea sp
Water 2 150ml cups
Coriander leaves ¼ cup
Tamarind Water 2 tb sp
Curry leaves 6 leaves
Green chilli 2 nos
Chopped Onion 1 medium
Chopped tomato 1 medium


The preparation of Andhra style Gutti vankaya curry consists of two major steps. At first, we will prepare the paste for filling the egg plant. Then we will shallow fry the Brinjal. But before this cut small brinjals diagonally with their stalks intact and keep it mild salt water so that it absorbs the salt.

Prepare the Paste

Stage 1

Each ingredient should be roasted separately.Heat a Kadai Roast peanuts till they turn golden and keep it aside. Lower the flame and add cumin seeds, fenugreek seeds, cinnamon, cardamom and cloves to the kadai and toss for a minute without burning them. You can also roast coriander seeds if roasted powder is not available. Now add the scraped coconut to the empty kadai and roast it in low flame. Take out the coconut once it turned light golden.

Stage 2

Add all the roasted items to a mixer .To this add turmeric powder, chilli powder and a little salt. Blend everything to fine powder. Add tamarind water (you can also use lemon juice ) to this and mix it to get a thick paste.

Prepare the Gravy

Stage 3

Stuff each brinjal with the paste. Some paste will be remaining keep it safe, we will use it later

Stage 4

Heat a kadai, pour and heat oil. To it add mustards and wait for it to pop. To it add cumin powder, green chillies, curry leaves and pepper powder.

Stage 5

As it fry add chopped onions, fry them until golden brown.

Stage 6

Now add ginger garlic paste and sauté until the raw smell goes. Now add chopped tomato and sauté until it becomes mushy and blend with the onions. You may also add a little chilli powder if required.

Stage 7

Carefully place the stuffed brinjals one by one to this mix.

Stage 8

Add ½ tea sp oil on top of the brinjals. Sauté them well for 5 to 6 minutes.

Stage 9

Mix the remaining paste with 1/2cup of water and add it to the Kadai.

Stage 10

Close the kadai with a lid and allow it to cook, stirring occasionally in between. Add water if required.

Stage 11

Once the skin of the brinjal become loose , it is cooked. Now add salt if required. Sprinkle coriander leaves.

Tasty Stuffed Brinjal Curry is ready.


  • Tamarind water can be made by socking and squeezing out the juice of 3 nos of 3 seeded tamarind
  • Use small young brinjals for preparing the dish
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