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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|Peanuts||4 tb sp|
|Indian Eggplant||4 to 5 nos|
|Ginger Garlic Paste||1 ½ tea sp|
|Scraped coconut||2 table sp|
|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|
|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.
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.
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.
Stuff each brinjal with the paste. Some paste will be remaining keep it safe, we will use it later
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.
As it fry add chopped onions, fry them until golden brown.
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.
Carefully place the stuffed brinjals one by one to this mix.
Add ½ tea sp oil on top of the brinjals. Sauté them well for 5 to 6 minutes.
Mix the remaining paste with 1/2cup of water and add it to the Kadai.
Close the kadai with a lid and allow it to cook, stirring occasionally in between. Add water if required.
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.
Stage 1-Roasted peanuts,cumin, fenugreek, cinnamon, cardamom ,cloves ,coconut,coriander powder,chilli powder and salt
Stage 2-add roasted items to the blender and mix it with tamarind water to make a thick paste
Stage 3- Stuff the brinjals with paste
Stage 4-popped mustard with green chillies,curry leaves ,cumin and pepper powder
Stage 5-fried onions
Stage 6- mushy tomato bend with other items
Stage 7-Stuffed brinjals added
Stage 8- semi fried brinjals
Stage 9-added water and remaining paste
Stage 10- Close the kadai with a lid and allow it to cook
Stage 11-cooked curry sprinkled with coriander leaves
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