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–+ servings

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
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Prep Time 20 minutes
Cook Time 20 minutes
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
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