Gutti Vankaya Kura Recipe | Stuffed Eggplants Curry Recipe

Gutti Vankaya Kura Recipe is a delicious South Indian stuffed eggplant recipe prepared by stuffing brinjals with a special masala paste and cooked in tamarind-based gravy. It is easy to make and pairs well with both rice and rotis.

Brinjal is one of my favorite vegetables. I enjoy trying out different recipes with eggplants. Simple dishes often bring the most joy. One such dish is my gutti vankaya kura recipe.

The ingredients list may seem basic that are easily available at home. But, its blend of flavors can truly amaze anyone.

I have already shared Vankaya Masala Recipe on the blog, but this recipe is completely different.

Gutti vankaya kura recipe

What is Gutti Vankaya Kura?

Gutti Vankaya Kura is a popular dish in South Indian cuisine, particularly in the Telugu-speaking regions of Andhra Pradesh and Telangana. It holds a special place in the hearts of many South Indians.

Andhra cuisine is famous for an array of brinjal curries, each with its distinct flavors, textures, and cooking methods.

Gutti in Telugu refers to “stuffed” or “filled“.

Vankaya refers to Eggplants/Brinjals.

Kura refers to Curry.

So, gutti vanakaya kura literally translates to stuffed eggplant curry in Telugu. This dish has a specific way of cooking where whole eggplants are stuffed and cooked whole.

Gutti Vankaya is a favorite among wedding menus in South Indian weddings and receptions. In addition, it is often made and served during various occasions and celebrations – festivals, family gatherings, religious ceremonies, and special dinners or parties hosted at home.

The dish is also a common feature in South Indian restaurant menus.

About Gutti Vankaya Kura Recipe

The traditional recipe is made using vankaya in peanut, coconut, and sesame seeds masala gravy remains popular. But, there are many variations of gutti vankaya in Telugu-speaking regions. Every household has its own unique stuffing recipe.

What makes this recipe special? It is a homemade freshly ground masala paste. Sauteed onion and coconut are the stars of the paste, giving it a creamy texture and rich flavor.

This Gutti Vankaya Kura Recipe has small, purple baby brinjals stuffed with a sauteed onion, coconut, tamarind, and spices mixture. The stuffed brinjals are then gently shallow-fried in oil until tender.

I learned this recipe from a foodie friend’s mother. This recipe is the simplest recipe of gutti vankaya kura, no peanuts no sesame seeds version.

This stuffed version has become my favorite ever since I made this. There is another version known as Gutti Vankaya Dry which is another amazingly delicious brinjal dish.

Reasons to try

Easy to make.

Rich flavor profile.

Everyday sabzi.

Perfect for special occasions.

Apt to pack in lunch boxes with rice or rotis.

Vegetarian delight.

Vegan.

andhra style Gutti vankaya kura recipe

Pro Tips

1. Selection of eggplants: Opt for small to medium-sized eggplants that are fresh, firm, and free from blemishes. Smaller eggplants tend to be less bitter and cook more evenly. Do not use large-size brinjals.

2. Soak eggplants in salted water: After making the cuts, soak the eggplants in salted water for about 15-20 minutes. This helps reduce the bitterness and also prevents them from turning brown.

3. Do not skip tamarind: Add a small amount of tamarind paste or soaked tamarind pulp for a tangy flavor. This balances the heat from the spices and adds depth to the dish. Also, do not add too much tamarind, it will make the gravy sour.

4. Simmer on low flame: Cook the stuffed eggplants on low to medium heat to ensure they cook through evenly without burning. Cover the pan with a lid to trap the steam and help the eggplants soften.

5. Gravy consistency: Typically, gutti vankaya kura tends to have a thick, velvety, and luscious gravy.

6. Allow resting time: Let the gutti vankaya kura sit for a few minutes after cooking before serving. This allows the flavors to mature and meld together, resulting in a more delicious dish.

Ingredients

Eggplants (brinjals): These are available in different colors, shapes, and sizes. They are small, large, and long in size and have colors green, violet, deep purple, etc.

You can use any variety of eggplants to make this curry.

For Stuffing: oil, onions, dry coconut, turmeric powder, red chili powder, ginger-garlic paste, coriander powder, and salt.

Tempering: oil, mustard seeds, cumin, and curry leaves.

Other ingredients: garam masala powder, jaggery, and coriander leaves.

For gravy: water.

How to make Gutti Vanakaya Kura

Step 1: Make the Stuffing

1. Heat 2 tbsp oil in a pan over medium flame. Once the oil is hot, add 2 large onions roughly sliced.

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2. Saute until the onions turn soft and the raw aroma goes away.

Note: Do not let the onions change color.

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3. Transfer the sauteed onions to a blender jar.

Keep it aside to cool.

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4. Once it is cooled completely, add 1/2 tbsp ginger garlic paste, 2-3 tbsp dry coconut, 1/4 tsp turmeric powder, 2-3 tsp red chili powder, and 1 tsp coriander powder.

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5. Grind to a thick smooth paste by adding little water.

Note: If the paste is thin, it will not hold in the slit brinjals.

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6. To make the tamarind pulp, soak 1 tbsp tamarind in 1.5 cups of hot water for 5-10 mins.

Squeeze the tamarind pulp to extract the juice, then discard the solids.

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7. Wash the brinjals and make two cuts (X shape) at the base keeping the stem intact. Keep them immersed in salted water for 10-15 minutes to reduce bitterness.

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8. Stuff each eggplant with 1-2 tsp stuffing mixture and set aside.

Note: Squeeze each brinjal to remove excess water before stuffing.

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9. Heat 1/4 cup oil in a pan over medium flame. Once the oil is hot, add 1/4 tsp mustard seeds, 1/4 tsp cumin, and 5-7 curry leaves. Allow the seeds to splutter and the leaves to turn crisp.

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10. Add the stuffed eggplants to the pan and fry for 2-3 minutes.

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11. Cover the pan and simmer on low flame for 5 minutes.

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12. Add remaining of the masala paste and fry until the moisture reduces and oil separates at the sides of the pan.

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13. Pour the tamarind juice over the eggplants and mix well.

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14. Turn the flame to high and let the gravy come to a boil. Taste test and add seasoning (salt) and spice (chili powder) if needed.

Note: The color of the gravy will look light at this stage but it will darken as it cooks further.

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15. Cover the pan and cook on low flame until the eggplants are tender.

This can take 10-15 minutes or more depending on the size of the eggplants.

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16. After 10-15 minutes check if the eggplants are cooked. Gently insert a fork or a knife into the flesh of the brinjal. If it easily pierces through the flesh without resistance, the brinjals are cooked tender.

If they are hard, continue to cook until they are tender.

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17. Once the eggplants are cooked through, add 1/4 tsp jaggery and 1/4 tsp garam masala powder. Gently mix well.

Continue to simmer the curry for 5 minutes.

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18. Turn off the flame and add coriander leaves.

Gutti Vankaya Kura is ready. Serve it hot or warm with rice or choice of flatbread.

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Serving Suggestions

1. Serve gutti vankaya curry with freshly steamed rice for a classic and heavenly meal.

2. For a more elaborate meal, serve the curry with flavored rice varieties like bagara rice, jeera rice, pulao, etc.

3. The curry also pairs well with flatbreads like roti, plain parathas, bhakris (rice or jowar flour), parotta, chapatis, etc.

simplest Gutti vankaya kura recipe

Storage Suggestions

This curry will keep well in the refrigerator in an airtight container for 2-3 days. Allow the curry to cool completely before transferring to an airtight container.

Reheat before serving in a microwave or a pan over the stovetop. The gravy will thicken while refrigerated, add water while reheating.

This small brinjal gravy tastes better the next day.

More Related Recipes

Brinjal Fry

Bagara Baingan

Brinjal Peas Curry

Gutti Vankaya Pulao

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Recipe Card

Stuffed brinjal curry recipe

Gutti Vankaya Kura Recipe

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Gutti Vankaya Kura, an authentic Andhra delicacy, is a simple yet rich stuffed brinjal curry. It's a perfect side dish alongside hot rice, roti, parotta, jowari bhakri, chapati, bagara rice, mild pulao, or biryani.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 250 grams Brinjals (baby eggplants)
  • 1/4 cup Oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 5-7 numbers Curry leaves
  • 1/4 tsp Jaggery
  • 1/4 tsp Garam masala powder
  • 2-3 tbsp Coriander leaves
  • 1-1.5 cups Water

For Stuffing

  • 2 large Onions (roughly sliced)
  • 2 tbsp Oil
  • 1/2 tbsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 2-3 tsp Red Chili powder
  • 1 tsp Coriander powder
  • 2-3 tbsp Dry Coconut (grated or finely chopped)
  • Salt to taste

Instructions
 

Make the Stuffing

  • Heat oil in a pan over medium flame. Once the oil is hot, add 2 large onions roughly sliced.
  • Saute until the onions turn soft and the raw aroma goes away.
  • Transfer the sauteed onions to a blender jar. Keep it aside to cool.
  • Once it is cooled completely, add ginger garlic paste, dry coconut, turmeric powder, red chili powder, and coriander powder.
  • Grind to a thick smooth paste by adding little water.
  • To make the tamarind pulp, soak tamarind in 1.5 cups of hot water for 5-10 mins. Squeeze the tamarind pulp to extract the juice, then discard the solids.

Making the Gutti Vankaya Kura

  • Wash the brinjals and make two cuts (X shape) at the base keeping the stem intact. Keep them immersed in salted water for 10-15 minutes to reduce bitterness.
  • Squeeze each brinjal to remove excess water before stuffing. Stuff each eggplant with 1-2 tsp stuffing mixture and set aside.
  • Heat oil in a pan over medium flame. Once the oil is hot, add mustard seeds, cumin, and curry leaves. Allow the seeds to splutter and the leaves to turn crisp.
  • Add the stuffed eggplants to the pan and fry for 2-3 minutes. Cover the pan and simmer on low flame for 5 minutes.
  • Add remaining of the masala paste and fry until the moisture reduces and oil separates at the sides of the pan.
  • Pour the tamarind juice over the eggplants and mix well.
  • Turn the flame to high and let the gravy come to a boil. Taste test and add seasoning and spice if needed.
  • Cover the pan and cook on low flame until the eggplants are tender. This can take 10-15 minutes or more depending on the size of eggplants.
  • After 10-15 minutes check if the eggplants are cooked. Gently insert a fork or a knife into the flesh of the brinjal. If it easily pierces through the flesh without resistance, the brinjals are cooked tender. Else continue to cook until they are tender.
  • Once the eggplants are cooked through, add 1/4 tsp jaggery and 1/4 tsp garam masala powder. Gently mix well. Continue to simmer the curry for 5 minutes.
  • Turn off the flame and add coriander leaves.
  • Gutti Vankaya Kura is ready. Serve it hot or warm with rice or choice of flatbread.

Notes

Select small to medium-sized eggplants that are firm and without blemishes.
Soak the eggplants in salted water after making cut to reduce bitterness and prevent them from turning brown.
Ensure that the stuffing mixture is ground to thick smooth paste. It should hold together well to stuff the eggplants without falling apart.
Cook the stuffed eggplants on low to medium heat to prevent burning and ensure that they cook through evenly.
 
 


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