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    Home » Gutti Vankaya Kura | Stuffed Brinjal Curry

    Last Updated on Dec 2, 2020 by Gayathri Vijayakumar

    Gutti Vankaya Kura | Stuffed Brinjal Curry

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    Gutti Vankaya Kura or Curry is a specialty dish from the Andhra Cuisine. Small, tender, purple brinjals are filled with freshly made spicy, peanut filling and cooked in a delicious tamarind gravy. Gutti Vankaya tastes best with some hot rice and a dollop of ghee.

    Andhra special stuffed brinjal

    Gutti Vankaya Kura is a popular Andhra dish. I am a big fan of Andhra cuisine. Mainly for the spice and flavours 🙂
    This particular recipe was shared by my best friend, Swetha’s mother. They are originally from Andhra Pradesh, now living in Tamil Nadu. Aunty is such an amazing cook. The last time I tasted her food was over 7 years back. But I still remember how tasty and flavourful those dishes were.

    gutti vankaya kura

    I often ask my friend to share recipes from her mom’s kitchen and this is one such amazing recipe of hers. Though the ingredients are almost similar to most recipes online, the method of preparation is a bit different. That’s where the actual taste and texture comes from.

    Gutti Vankaya

    I have tasted this dish in many restaurants and have found it too oily and greasy. That’s just not my thing. This particular recipe is perfect home style. There is not too much oil or masalas. The curry is neither too dry nor too liquidy. It’s neither too coarse nor too smooth. There is a balance of everything which makes this particular recipe very special.

    The most important part of getting this recipe right is the freshly ground spice powder with peanuts as the main ingredient.
    The next most important thing is cutting the brinjals perfectly and stuffing them with the freshly made masala.

    gutti vankaya kura

    Let me tell you the truth. I am very bad at getting the cutting part right. Most often, my brinjals break during the first cut itself. Haha. So, I always give this cutting and stuffing job to my husband. He is a perfectionist and in fact, loves doing this. He has fond memories of helping his mom prepare this dish and keeps telling me how she trained him to stuff the brinjals perfectly. To me, it’s definitely an art. My mother in law was an amazing cook as well. So, the inputs that my husband gives while preparing such traditional dishes definitely comes in handy. Also, he had lots of time in hand so agreed to be a hand model for a couple of pictures. Yay 😀

    My love for Brinjal

    gutti vankaya kura

    Brinjal is one of my favourite vegetables. My mom makes such amazing baingan bharta. That was one dish that made me fall in love with all brinjal recipes. Another family favourite brinjal recipe is a simple home-style brinjal fry. It tastes the best with some hot radish sambar and rasam. I often try different recipes using eggplant and aubergine. Not many are fans of this vegetable category. Some don’t like the texture and some don’t like the slight bitterness that brinjal has. But if cooked well, the dishes can turn out so well!

    Ingredients & Preparation for gutti vankaya

    The recipe may look a little intimidating at the first glance. You may think, wow it’s got so many steps. But it’s actually not that difficult. The spices are made fresh and stuffed in the baby brinjals. Later, the brinjals are cooked in a spicy tamarind based gravy. Simple, isn’t it?

    gutti vankaya kura

    So, to make the fresh peanut spice powder for the filling, we need peanuts, coriander seeds, sesame seeds, cumin seeds, red chillies, cloves, cinnamon & fenugreek seeds. The beauty of this recipe is, we need to grind half the powder coarsely and half finely. It definitely has a huge impact in the final outcome.

    The next job is to cut the brinjals perfectly. I use the whole brinjal with the stem. Baby brinjals work perfectly for this recipe. We just need to cut the brinjals in X shape without cutting the stalk. I sometimes don’t get the heart to cook it. Look how beautiful it is 🙂

    gutti vankaya kura

    Next, we need to stuff the brinjals with the spice powder. Do this carefully without breaking the brinjals.

    gutti vankaya kura

    After stuffing the brinjals with spice powder, we need to prepare a gravy base using onions, tamarind water and basic spice powders. The stuffed brinjals are then cooked in this gravy till fully done and served. I serve this gutti vankaya kura with plain hot rice and a dollop of ghee or sesame oil on top. This is such an amazing combination and you have to try it. Also tastes good with Roti, Idli.

    gutti vankaya kura

    IF YOU TRY THIS RECIPE, DO SHARE YOUR COMMENTS AND RATING WITH ME. ALSO, DON’T FORGET TO SHARE THE PICTURES WITH ME ON INSTAGRAM. FOLLOW ME ON INSTAGRAM AND FACEBOOK FOR MORE RECIPE UPDATES.

    Gutti Vankaya Kura

    Gayathri Vijayakumar
    A spicy Andhra Curry where baby brinjals are stuffed with a freshly made peanut powder and cooked in a tamaring Gravy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    For the spice filling

    • 1/2 cup peanuts
    • 2 tbsp white sesame seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 6-7 red chillies
    • 2 cloves
    • 2 inch cinnamon
    • 1/8 tsp fenugreek seeds

    For the gravy

    • 8 small brinjals
    • 2 tbsp oil preferably sesame
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 10 curry leaves
    • 1 medium onion finely chopped
    • 1 tsp ginger garlic paste
    • 1 tbsp jaggery
    • 1/4 cup thick tamarind extract
    • 2 tbsp chilli powder
    • 1/2 tsp turmeric powder
    • salt as needed
    • 2 tbsp coriander leaves to garnish

    Instructions
     

    • Heat a pan. On low to medium flame, roast the spices for the filling one by one. Roast till a nice aroma comes and the spices turn golden brown. Do not burn them. Keep aside and let it cool to room temperature.
    • Grind half of the spices coarsely and the other half finely.
    • Wash and pat dry the brinjals thoroughly. Now cut them slowly without breaking them.
    • Make an x cut at the bottom of the brinjal without breaking it. Retain the stem of the brinjal.
    • Now, stuff the brinjals with the finely ground powder. Arrange them on a plate and keep aside.
    • In a pan, add oil. Once hot, add mustard seeds, cumin seeds, curry leaves and finely chopped onion. Saute till onion turns translucent.
    • Add ginger garlic paste. Saute till raw smell goes. Add the remaining coarse powder and jaggery. Mix well.
    • Add chilli powder, turmeric powder, needed salt. Mix well.
    • Add brinjal. Saute without breaking the brinjals.
    • Add tamarind water and 1&1/2 cups water. Mix and cook covered till done.
    • Open a couple of times in between and give a stir. Adjust salt and spices if needed.The gravy should reach a thick consistency. Oil will float on top. Taste for salt and spices. Garnish with coriander leaves and serve.

    Notes

    Make sure to saute the ingredients for spice powder one by one. 
    Use tender, small brinjals for the best result. 
    Don’t stuff the brinjal too much. The filling might come out while cooking. 
    Keyword andhra spcial brinjal gravy, gutti vankaya curry, gutti vankaya kura, stuffed brinjal curry, stuffed brinjal gravy
    Tried this recipe?Let us know how it was!
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    Categories: Indian Side Dish Tags: andhra special brinjal gravy, brinjal gravy, gutti vankaya curry, gutti vankaya kura, spicy brinjal gravy, stuffed brinjal curry

    Reader Interactions

    Comments

    1. Vijayalakshmi S says

      November 24, 2020 at 5:34 am

      5 stars
      Such a tempting dish

      • Gayathri Vijayakumar says

        November 25, 2020 at 4:38 am

        Thank you 🙂

    2. Divya says

      December 02, 2020 at 11:23 pm

      This recipe is perfect in every way! The flavours are brilliant in every way, and the consistency of the gravy is spot on! Thank you for sharing this dreamy recipe Gayathri🙏❤️

      • Gayathri Vijayakumar says

        December 03, 2020 at 10:01 pm

        Thanks a lot, Divya for trying the recipe and sharing your feedback 🙂

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