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Gutti Vankaya Kura/Curry is a very delicious and popular recipe from Andhra. I make this curry regularly in my home. We have this curry with plain rice or chapati.

There are so many variations in making this curry. This stuffed brinjal curry is my favourite one. I love any thing made with brinjal. This is my method of making this curry and everyone in my family likes it.

This vankaya curry is made by grinding the spices and then stuffing it into the baby eggplants which are slit like a x shape without breaking them. Then sautéing them with other spices and cooked until they are done.

**Updated February 15, 2021, with new content and pictures, first published on May 30th,2018.**

A SHORT VIDEO RECIPE:

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GUTTI VANKAYA KURA WITH STEP WISE INSTRUCTIONS:

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 – 1tsp
• 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:

Wash and pat dry the brinjals and keep aside.

Take a mixie jar, add all the ingredients to grind.

Ground them on the pulse to form a paste. Do not add water.

Take the grounded powder into the bowl and add 1tbs of oil and mix well.

Trim the brinjal stem and slit them in the middle without breaking them.

Stuff the masala mixture into all the brinjals.

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.

Add chopped tomatoes along with the remaining masala powder and cook on high to medium flame for 5 mins until tomatoes are cooked.

Pop the stuffed brinjals and fry for 5-10 mins on medium, be careful not to burn the masala.

Add required water and cook till the brinjals are cooked.

Finally, garnish with coriander leaves and enjoy the taste of Gutti Vankaya Kura.

NOTES:

• Adjust the spices according to your taste.
• You can use green brinjals also.

Few More Side Dish Recipes on the blog:

• DRUMSTICK MASALA
• DAL PALAK
• BABY POTATO FRY
• CHILLI GARLIC PANEER

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: gutti vankaya curry, stuffed eggplant curry, vankaya kura

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 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.

Recipe Video

Recipe Notes

• Adjust the spices according to your taste.
• You can use green brinjals also.

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