Gutti Vankaya Kura | Stuffed Brinjal Curry ~ Andhra Style | Step By Step Recipe

Welcome! I am finally ready to write down the recipes. As Andharites settled in Chennai, at home we mostly end up making Andhra foods and I am going to share my most favorite Guthi Vankai or Nune Vankai. Since Daddy loves brinjals, Amma often makes brinjals in different dishes. I can always say that this is the best of all of them.

I have seen adaptations of this by Tamil friends who call it Ennai Kathrikai. But nothing beats my Mom’s recipe. Hope you also enjoy as I have always.

Selecting the right variety of Brinjal is a must for this dish. The small really violet ones are best suitable.

Here you go for the things that make this wonderful dish.

Step by Step Pictures for making Gutti Vankaya Kura

And last but not least dollops of mom’s love..:)

Ingredients

1/2 kg Brinjal
2 medium Onions (200 gms)
3 medium Tomatoes (250 gms)
Curry Leaves
Salt to taste
150 ml Cooking Oil
Mustard Seeds
Urud Dal (for seasoning)
Coriander Leaves

For the Masala

100 gms Ground Nuts, roasted
1 tsp Ginger Garlic Paste
100 gms Coconut Fresh or Dry Coconut
1 tsp Poppy Seeds
4 Cloves
3/4 inch Cinnamon
4 Small Onions (Sambar Onions)
15 gms Coriander Powder
10 gms Chilli Powder
A pinch Turmeric Powder

Instructions

Grind all the ingredients needed for the masala. Keep it aside.
Cut Onions and Tomatoes into fine pieces.
Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
Make four incursions on the Brinjals without cutting it fully.
Once the masala is ready, apply the masala into the Brinjals.
Put the cooking oil in a tawa, once its hot add mustard seeds, onions, curry leaves.
When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
Once ready serve it hot with rice or chapattis.

Recipe

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3.75 from 4 votes

Gutti Vankaya Kura | Stuffed Brinjal Curry

Cuisine Andhra Pradesh

Author Srivalli

Ingredients

• 1/2 kg Brinjal
• 2 medium Onions (200 gms)
• 3 medium Tomatoes (250 gms)
• Curry Leaves
• Salt to taste
• 150 ml Cooking Oil
• Mustard Seeds
• Urud Dal (for seasoning)
• Coriander Leaves

For the Masala

• 100 gms Ground Nuts roasted
• 1 tsp Ginger Garlic Paste
• 100 gms Coconut Fresh or Dry Coconut
• 1 tsp Poppy Seeds
• 4 Cloves
• 3/4 inch Cinnamon
• 4 Small Onions (Sambar Onions)
• 15 gms Coriander Powder
• 10 gms Chilli Powder
• A pinch Turmeric Powder

Instructions

• Grind all the ingredients needed for the masala. Keep it aside.
• Cut Onions and Tomatoes into fine pieces.
• Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
• Make four incursions on the Brinjals without cutting it fully.
• Once the masala is ready, apply the masala into the Brinjals.
• Put the cooking oil in a tawa, once its hot add mustard seeds, onions, curry leaves.
• When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
• Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
• Once ready serve it hot with rice or chapattis.

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