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Gutti Vankaya Kura

Gutti vankaya Kura is a very delicious recipe from Andhra. I make this dish regularly in my home. We have this dish with plain rice or chapathi. Here goes the recipe.

Ingredients:

• Vankaya/brinjal – 250 grams or 6 nos
• Chopped onions – 2nos
• Chopped tomatoes – 2nos
•  A handful of curry leaves
• Coriander leaves for garnish
• Mustard and Urad dal – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Oil – 3 tbsp
• Salt to taste

To grind:

• Roasted groundnuts – 4 tbsp
• Sesame seeds – 1 tsp
• Poppy seed s – 1/2 tsp
• Cloves – 2 nos
• Cinnamon – 1/2 inch
• Red chilli powder – 2 tsp
• Coriander powder – 2tsp
• Turmeric powder – 1/4 tsp
• Ginger garlic paste – 2 tsp

Preparation:

1. Wash and pat dry the brinjals and keep aside.
2. Take a mixie jar, add all the ingredients to grind.
3. Ground them on the pulse to form a paste. Do not add water.
4. Take the grounded powder into the bowl and add 1tsp of oil and mix well.
5. Trim the brinjal stem and slit them in the middle without breaking them.
6. Stuff the masala mixture into all the brinjals.
7. Heat a pan with oil, add mustard, urad dal, and cumin seeds. Once they begin to crackle, add chopped onions along with curry leaves and fry till becomes translucent.
8. Add chopped tomatoes along with the remaining masala powder and cook on high to medium flame for 5 mints until tomatoes are cooked.
9. Pop the stuffed brinjals and fry for 5-10 mins on medium, be careful not to burn the masala.
10. Add required water and cook till the brinjals are cooked. Finally, garnish with coriander leaves and enjoy taste Gutti Vankaya Kura.

5 from 10 votes

Print

Gutti Vankaya Kura | Stuffed Brinjal Curry

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Gutti vankaya Kura is a very delicious recipe from Andhra. I make this dish regularly in my home. We have this dish with plain rice or chapathi.

Course: Main Course

Cuisine: Indian

Keyword: Stuffed Brijinal Curry,Gutti Vankaya

Servings: 4

Author: Pavani

Ingredients

• 250 grams Vankaya/brinjal
• 2 nos Chopped onions
• 2 nos Chopped tomatoes
• Curry leaves a string
• Coriander leaves for garnish
• 1/2 tsp Mustard and Urad dal
• 1/2 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

To grind:

Roasted groundnuts - 4tbsp

Sesame seeds- 1tsp

Poppy seeds-1/2tsp

Cloves-2nos

Cinnamon -1/2inch

Red chilli powder-2tsp

Coriander powder-2tsp

Turmeric powder-1/4tsp

Ginger garlic paste-2tsp

Instructions

1. Wash and pat dry the brinjals and keep aside.
2. Take a mixie jar, add all the ingredients to grind.
3. Ground them on the pulse to form a paste. Do not add water.
4. Take the grounded powder into bowl and add 1tsp of oil and mix well.
5. Trim the brinjal stem and slit them in the middle without breaking them.
6. Stuff the masala mixture into all the brinjals.
7. Heat a pan with oil, add mustard, urad dal and cumin seeds, once they begin to crackle, add chopped onions along with curry leaves and fry till becomes translucent.
8. Add chopped tomatoes along with the remaining masala powder and cook on high to medium flame for 5 mints until tomatoes are cooked.